Super Easy Venison Summer Sausage
Ingredients
- 1 tbsp. ground black pepper
- 6 tbsp. kosher salt
- 4 tbsp. powdered dextrose
- 2 level tsp. Prague Powder #1
- 1 tbsp. ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 6 tbsp. corn syrup solids
- 8 lbs. lean venison, finely ground
- 2 lbs. regular pork trimmings, finely ground
- 6 ozs. Fermento
Instructions
Now, with the fermento and sugar, you'd expect a bit of tang in the final product. I made this last year without and it was still everyone's favorite. Having made fermented sausages since, I know this will be even better, but my time frame does not allow for it to sit in the fridge two whole days for that to completely happen - so I'm hoping 36 hours, around 6am tomorrow, will do the trick. After warming to room temperature (in 3 1/2" casings - and after another grind at 3/16" to work in the backfat), they'll go into a 120 F smokehouse with heavy smoke for about 4 hours, then I'll bring 'em up to 145 internally with the smokehouse at 165. That will probably be around 9pm tomorrow night. Then I'll shower 'em down to 120 and let them bloom overnight before putting 'em in the fridge Saturday morning.