SMOKED VENISON SUMMER SAUSAGE
- 8 lbs. lean elk meat or venison
- 2 lbs. fat pork trimmings
- 1 tablespoon cracked black pepper
- 10 teaspoons household salt
- 3 tablespoons sugar
- 1/2 teaspoon salt peter
- 1 tablespoon + 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon garlic powder
- Sausage casings or beef middles
- 2 cups rose wine
This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect).
Then grind through a 3/16 in grinder plate.
Place in a large plastic, wood, glass, or ceramic tub or crock.
Mix all ingredients (except sausage casings) by hand to blend spices evenly
Chill in cooler for 2-3 days.
Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous sausage casing may also be used.
Make the sausages abut 1 foot long and then tie them off.
Be sure they are not stuffed tightly.
After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
Transfer the hanger to smoker or smokehouse and smoke at 145 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached.
Smoking longer (6-8 hours) will flavor the sausage more.
When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached.
Hang at room emperature in a draft free area for 2 days.
Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.