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Button Buck
Group: Forum Members
Last Login: 12/21/2007 7:53:36 PM
Posts: 35,
Visits: 0
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3 lbs Ground Venison
2 lbs Ground Wild Hog
2 tblspn Salt
1 teaspn Curing Salt
2 tblspn Sugar
3/4 teaspn Ground Coriander Seed
1 1/2 teaspn Garlic Powder
1 1/2 tblspn Black Pepper, coarse
1/2 teaspn Ground Mustard Seed
1 cup Non-Fat Dry Milk, powder
2 teaspn Liquid Hickory Smoke, more if ya want
1 3/4 cups Water, cold, this will make the meat mixture more workable
2 2" Fibrous Casings, soaked in warm water for 30 minute to make them workable
Combine venison & hog together, mix well. Add remaining 10 ingredients. Blend well. Make a test patty from meat mixture and fry in pan for taste. NOTE* this will NOT make final out come of taste. Close thats it. Reseason if needed.
Install 3/4" stuffin tube to grinder. Slide fibrous casing on tube, began stuffin making sure to leave about 2" of casing left to tie off, twist and use butchers string to tie off end.
Refrigerate your sausage overnight to cue.
Preheat oven to 170 degrees, place your summer sausage on the rack (oven racks) and jar the oven door open with what evers available (oven door should be cracked open) for 1 hour. Remove what ever jar oven door open and close oven door and continue to cook until summer sausage reaches internal temp of 152 to 154 degrees. which will be fully cooked. Remove sausage from oven and rinse with cold water til internal temp drops to 120 degrees. Hang to set aside til room temp(about 2 hours) Now its ready to eat.
NOTE* you will need a thermometer to moniter the interenal temp of the sausage. This makes 5 lbs
NOTE* place sheet pan under (lower rack) to caught drips, this will keep ya's out of the dog house with the wife. It wont mess up her oven with sausage drippins
Camo Solutions
Licensed Partener of Mossy Oak
www.camo-solutions.com
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