Subject: Collection (3) Venison Sausage
From: "Karl E. Moser (KE3NF)" <[email-masked]>
Date: 16 Feb 1999 03:15:58 -0700
Newsgroups: rec.food.recipes

Smoked Country Venison Sausage
Smoked Venison Breakfast Sausage
Smoked Venison Summer Sausage

Smoked Country Venison Sausage

20 pounds Venison 
5 pounds fat pork butts 
1 qt. ice water 
8 ozs salt 
1 oz ground white pepper 
8 ozs onion powder 
1 Tbsp (tablespoon) ground nutmeg 
1 oz cure #1 (nitrate) 

Grind all meat through grinder and mix all ingradients well. Stuff into
32-35 mm hog casings make 6" links.
Move to preheated smoke house at 120 degrees F for about 1 hour or until
sausage is dry. Then apply heavy smoke gradually increasing
temperature to 160 degrees. smoke until the internal temperature of the
sausage is 152 degrees. Remove from smoker and shower with
cool water until internal temp reaches 110 degrees. Place in refrig. for
24 hours before eating. 

Smoked Venison Breakfast Sausage

2 1/2 pounds water 
8 ozs salt 
1 oz ground white pepper 
1/4 ground ginger 
1/4 oz ground nutmeg 
1/4 oz sage 
1 oz cure #1(nitrate) 
20 pounds venison* 
5 lbs pork or beef fat.* 

Grind meat and fat through fine plate. Add all ingradeints and mix well, then 
stuff into small casings 22-24mm. Hang sausage for about 2 hours before placing 
into the smoke house, then place in smoke house at 110 degrees and immedieately 
apply heavy smoke. Gradually raise the temp to 160 degrees and hold until the 
internal temp of the sausage reaches 152 degrees. Run cool water over it until 
the internal temp reaches 110 degrees. Allow to hang until the surface is dry. 
remove to refrigerator for at least 24 hours before eating.

Smoked Venison Summer Sausage

1 oz ground black pepper. 
8 ozs salt 
1 oz cure #1 
1/4 oz ground coriander 
1/4 oz ground ginger 
1/4 oz garlic powder 
1/4 oz ground mustard 
20 pounds venison * 
5 lbs pork fat and/ or trimmings* 
14 ozs fermento (optional, gives it a slight tangy taste) 

Grind meat through a fine plate. The fat should be ground in a larger plate, or 
cut into small cubes. Place all ground meat and fat with other ingredients and 
mix well to distribute the spices thoughout the meat and fat. Refrigerate for 2 
days. Then regrind. Stuff into 1 1/2-2 3/4 inch beef middles. Hang up and allow 
to dry at room temp for about 4 hours. Place in smoke house that has been 
preheated to 120-130 degrees. Apply heavy smoke and remain at this temp for 3-4 
hours, or until desired color is obtained. Raise the temp. to 165 degrees and 
cook until the internal temp of the sausage is 145 degrees. Rinse until the 
internal temp is 120 degrees. Allow to dry, place in refrig.for at least 24 
hours.   

Bon Appetit..    Karl(KE3NF)
Karls Eatery  [ICQ # 16639454]
http://24.3.49.34  or  http2//Karls_Eatery.com
Http://www.fortunecity.com/littleitaly/machievelli/97

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