Venison Sausage (Print Version)
# Ingredients:
01 -
1 lb ground venison.
02 -
1/2 lb ground pork fat (or substitute with pork shoulder).
03 -
1/2 cup shredded cheddar cheese.
04 -
1/4 cup diced pickled jalapeños.
05 -
2 tablespoons curing salt.
06 -
1 tablespoon garlic powder.
07 -
1 tablespoon cracked black pepper.
08 -
1 teaspoon liquid smoke.
09 -
1 teaspoon mustard seeds.
10 -
1/2 teaspoon paprika.
11 -
Natural hog casings, soaked in water.
# Instructions:
01 -
In a large bowl, combine ground venison, ground pork fat, cheddar cheese, pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika. Mix thoroughly until well combined.
02 -
Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
03 -
Prepare natural hog casings by rinsing them thoroughly under cold water and soaking them in warm water for at least 30 minutes.
04 -
Stuff the meat mixture into the casings using a sausage stuffer, tying off the ends to form sausages of desired length.
05 -
Prick any air pockets with a sterile pin and twist the sausages into links.
06 -
Hang the sausages in a cool, dry place or refrigerate uncovered overnight to allow them to dry and develop a pellicle.
07 -
Preheat your smoker or oven to 180°F (82°C). Smoke or bake the sausages until the internal temperature reaches 155°F (68°C), about 4-6 hours.
08 -
Remove from heat and let cool completely. Store in the refrigerator or vacuum-seal and freeze for later enjoyment.