Wild Boar Sausage

Venison is a naturally lean meat and to make a good sausages pork meat or pork fat must be added.

1.	meat selection	Boar butt 3 kg (6.6 lb) Pork butt 2 kg (4.4 lb) Pork fatback 0.5 kg (1.1 lb) Meat total : 7.5 kg (16.5 lb)	salt pepper garlic dry juniper berries Cure #1 cold water	150 g 15 g 6 g 18.72 g 250 g	5.29 oz 0.53 oz 0.21 oz 0.63 oz 8.82 oz	8-1/3 Tbs. 7 tsp. 2 cloves 5 tsp 3 tsp 1 cup
	ingredients
2.	curing	Cut all meat into 3/8"-1/2" (10-12 mm) cubes. Mix diced meats and fat with salt, and Cure #1. Leave over night in refrigerator.
3.	grinding	Grind all meats and fat through a 3/16" plate.
4.	mixing	Add finely chopped garlic, spices and 1 cup of cold water and mix everything very well together. Taste your sausage, there is still time for changes.
5.	stuffing	Stuff tightly into 32-36 mm hog casings.Make 12" long links.
6.	drying	Hang for 1 day in a ventilated and cool area. If not possible place in refrigerator.
7.	smoking	Preheat smoker to 130º F, (54º C) then smoke sausages with hot smoke (below 140º F) for 3-4 hours. The sausages should acquire gold-brown color.
8.	cooking	Increase temperature to 170º F, (77º C) and stop cooking when meat internal temperature is 152º F, (67º C).You may apply a thin smoke or not.
9.	cooling	Shower with cold water to cool sausages down.
10.	storing	In refrigerator.
	notes	If 24 - 26 mm sheep casings are used apply smoke for 2-3 hours. If available-at the begining and at the end of smoking add some juniper branches into the fire.