Frank's Recipes! Venison Summer Sausage

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Venison Summer Sausage

15 pounds venison
10 pounds pork trimmings (5 pounds lean, 5 pounds fat)
7 ounce (2/3 cup) salt
1 ounce (2 tablespoons) commercial cure
1 ounce (2 tablespoons) mustard seed
3 ounces (1/2 cup) pepper
3 ounces (1/2 cup) sugar
1/2 ounce (3 tablespoons) 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 proportions of spices. Smoke sausage as described below.

Smoked Sausage
Stuff prepared sausage into 3-inch diameter fibrous casings and smoke at 140 F for 1 hour; 160 F one hour and l80 F until internal temperature reaches 152 F (insert a meat thermometer in the thickest part of the sausage). Remove from smokehouse and spray with hot water for 15 to 30 seconds. Follow with cold spray or place in ice water until internal temperature is reduced to 100 F. Let dry 1 to 2 hours. Place in cooler.