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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 tablespoon (tablespoon) ground nutmeg
1 oz cure #1 (nitrate)

Grind all meat through grinder and mix all ingredients well. Stuff into 32-35 mm hog casings make 6 inch 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 fridge for 24 hours before eating.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.