"Last Ditch" Venison and Wild Pork Smoked Sausage

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K98 AL
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"Last Ditch" Venison and Wild Pork Smoked Sausage

Post by K98 AL » Tue Sep 05, 2017 12:33

I had about 6 lbs cubed deer, and 4 lbs cubed wild pig in the freezer from the winter. With deer season less than a month away, I needed to do something with it. There was a touch of freezer burn on some, but I trimmed it carefully. Bought some pork fat at the local Mexican grocery. Mixed about 22% fat with meat. (I was going to make "Hunter Sausage")

Cured in salt and #1 for a day and a half. Added BP, Garlic, Cayenne, and some Juniper berries - but only had half as much Juniper as my recipe called for. OK - I added what I had and noted it. Out of Caraway seed. Used same ratio of Celery seed as bratwurst, noted it, mixed well.
Ground at 1/4" - chilled, ground at 1/8" - chilled 'til nearly frozen, mixed well. Stuffed into hog casings. Next morning, started smoke at 90-100 - gradually increased to about 130-135 over 6.5 hours. (I was doin' chores, just barely keeping the fire alive)
Finished in hot water to IT of 154.

I'm glad I wrote my changes/shortages down. This turned out to be one of the best sausages I've ever had. For a "Last Ditch" to use up meat and remaining spices from last season, it was an unexpected success!
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Bob K
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Post by Bob K » Tue Sep 05, 2017 13:16

Sounds great Al! You should post the recipe!!
K98 AL
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Post by K98 AL » Wed Sep 06, 2017 12:57

4200 g lean meat (about 65%deer, 35%wild pig)

1190 g pork fat

Salt 91.6
Cure #1 13.5
BP 21.5
Juniper 5.25
Garlic P 37.7
Cayenne 16.2
Celery Seed 10.8
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