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Title: Venison Summer Sausage
Categories: Venison Game Sausage
Yield: 1 Servings
| 15 | lb | Venison |
| 10 | lb | Pork trimmings (5 lb lean-5 |
| lb | Fat) | |
| 7 | oz | (or 2/3 C) salt |
| 1 | oz | Commercial cure |
| 1 | oz | (1/4 C) mustard seed |
| 3 | oz | (1 C) pepper |
| 3 | oz | (1/2 C) sugar |
| 1/4 | oz | (3 T) marjoram |
Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.
*Cure is optional. It is used to develop a pink color and as a preservative.
**Sausage is quite spicy. If you like less spice, cut down spices.
Smoking Summer Sausage
Stuff prepared sausage into casings and smoke at 140ºF for 1 hour; 160ºF for 1 hour; and 180ºF for 2 hours, or until the internal temperature reaches 152ºF. (Insert a meat thermometer in the thickest part of the sausage.)
Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100ºF. Let dry for 1 to 2 hours. Place in cooler.
from North Dakota State University From: Ramone@worldnet.att.net (Ramone)
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