Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.maxwell.syr.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Collection (3) Venison Sausage Followup-To: rec.food.cooking Date: 16 Feb 1999 03:15:58 -0700 Organization: @Home Network Lines: 85 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C6CA51.9504EE43@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30991 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.