[USA] "Stray Bullet" Italian Style Deer Sausage
Posted: Fri Sep 09, 2011 11:15
[USA] "Stray Bullet" Italian Style Deer Sausage
(Smoked "Cooked n' Cured" Grilling Sausage)
Always use pork fat in making venison sausage - a minimum of 20% pork butt (with its fat) is needed, but 30% pork butt (with its fat) is better yet and it still gives the deer a wonderful flavor and a nice balance. This Italian style deer sausage is hard to beat.
15 pounds venison (all fat and tallow removed)
8 pounds pork shoulder (butt) (use the fat but no skin)
2 pounds pork fatback
5 level teaspoons Cure #1
2 cups soy protein concentrate
150 grams kosher salt
75 grams paprika
20 grams cayenne pepper
75 grams oregano
75 grams fresh garlic
75 grams dehydrated onion
75 grams whole fennel seed
75 grams crushed coriander
75 grams freshly ground (coarse grind) black pepper
75 grams red pepper flakes
500 ml of ice cold water
500 ml of port wine (optional) or another dry RED wine. No fruity wines.
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller diced pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 " cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8" plate and the frozen pork fat using a 3/16" plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes "sticky", add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands.
Stuff the sausage into 38 - 42 mm. hog casings and twist into links. Hang the links at room temperature until they are dry to the touch. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour introducing hickory smoke. Raise the smokehouse temperature a few degrees every 20 minutes until it reaches 150°; F. (66°;C.). Continue to smoke the sausages at this temperature until they start to bloom in about an hour. (At this point, the sausages may be removed to a 170° F. (77° C.) poaching solution for final cooking without smoke if desired.) If the sausages are to be cooked in the smokehouse, discontinue the smoke but raise the smokehouse temperature, once more... just a few degrees every 20 minutes, until the smokehouse temperature reaches 165°F. (74°C.). Hold this temperature until the internal meat temperature (IMT) reaches 150°; F. (66°;C.). This will require a little time. Don`t rush the process. If the fat "breaks" (becoming liquid), the sausages will be ruined. Be patient. Finally, remove the sausages and shower them with cold water until the IMT drops to less than 90°F. (32°C.). Refrigerate the sausages overnight before using them. Grill the sausages in hickory smoke and keep them warm in a "beer bath" atop the grill.
Best Wishes,
Chuckwagon
(Smoked "Cooked n' Cured" Grilling Sausage)
Always use pork fat in making venison sausage - a minimum of 20% pork butt (with its fat) is needed, but 30% pork butt (with its fat) is better yet and it still gives the deer a wonderful flavor and a nice balance. This Italian style deer sausage is hard to beat.
15 pounds venison (all fat and tallow removed)
8 pounds pork shoulder (butt) (use the fat but no skin)
2 pounds pork fatback
5 level teaspoons Cure #1
2 cups soy protein concentrate
150 grams kosher salt
75 grams paprika
20 grams cayenne pepper
75 grams oregano
75 grams fresh garlic
75 grams dehydrated onion
75 grams whole fennel seed
75 grams crushed coriander
75 grams freshly ground (coarse grind) black pepper
75 grams red pepper flakes
500 ml of ice cold water
500 ml of port wine (optional) or another dry RED wine. No fruity wines.
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller diced pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 " cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8" plate and the frozen pork fat using a 3/16" plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes "sticky", add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands.
Stuff the sausage into 38 - 42 mm. hog casings and twist into links. Hang the links at room temperature until they are dry to the touch. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour introducing hickory smoke. Raise the smokehouse temperature a few degrees every 20 minutes until it reaches 150°; F. (66°;C.). Continue to smoke the sausages at this temperature until they start to bloom in about an hour. (At this point, the sausages may be removed to a 170° F. (77° C.) poaching solution for final cooking without smoke if desired.) If the sausages are to be cooked in the smokehouse, discontinue the smoke but raise the smokehouse temperature, once more... just a few degrees every 20 minutes, until the smokehouse temperature reaches 165°F. (74°C.). Hold this temperature until the internal meat temperature (IMT) reaches 150°; F. (66°;C.). This will require a little time. Don`t rush the process. If the fat "breaks" (becoming liquid), the sausages will be ruined. Be patient. Finally, remove the sausages and shower them with cold water until the IMT drops to less than 90°F. (32°C.). Refrigerate the sausages overnight before using them. Grill the sausages in hickory smoke and keep them warm in a "beer bath" atop the grill.
Best Wishes,
Chuckwagon