Deer Sausage

Meats	Metric	US
deer meat	500 g	1.10 lb.
pork belly (bacon)	500 g	1.10 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	2.0 g	1 tsp.
mustard, ground	2.0 g	1 tsp.
marjoram, dry	3.0 g	2 tsp.
garlic	7.0 g	2 cloves
cold water	100 g	⅜ cup

Instructions

1. Grind all meats and fat through a 3/8” (10 mm) plate.
2. Mix ground meat with all ingredients adding water.
3. Stuff tightly into 32-36 mm hog casings. Make 6” long links.
4. Hang overnight in a cool place.
5. Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C)
6. Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C).
7. Stop cooking when internal meat temperature is 160º F, (71º C).
8. Shower sausages with cold water and hang them to further cool down.
9. Store in refrigerator.

Notes