Venison Deer Sausage

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

1.	meat selection	Venison 3 kg (6.6 lb) Pork butt 2 kg (4.4 lb) Meat total : 5 kg (11 lb)	salt pepper garlic marjoram (dry) Cure #1 cold water	100 g 7.5g 6 g 3 g 12.48 g 250 g	5.29 oz 0.53 oz 0.21 oz 0.10 oz 0.44 oz 8.82 oz	5 Tbs. 1 Tbs 2 cloves 5 tsp 2 tsp 1 cup
	ingredients
2.	curing	Cut all meat into 1" cubes. Mix diced meats and fat with salt, and Cure #1. Pack tightly in a container and cover with a clean cloth. Leave in refrigerator for 48 hours.
3.	grinding	Grind all meats and fat through a 3/8" (10 mm) plate.
4.	mixing	Add finely chopped garlic (use garlic press) , spices and 1 cup of cold water and mix everything very well together. Take your time it takes about 5 minutes. Taste your sausage, there is still time for changes.
5.	stuffing	Stuff tightly into 32-36 mm hog casings. Make 6" long links.
6.	drying	hang for a few hours until casings feel dry
7.	smoking	Preheat smoker to 130º F, (54º C) then apply heavy smoke smoke for 3-4 hours. In last hour of smoking start slowly increasing temperature to about 160º F, (77º C)
8.	cooking	Hold sausages at 160º 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 sausages with cold water and hang them to further cool down.
10.	storing	In refrigerator.
	notes	Pork butts should be preferably fat. You can replace some of the but with pork backfat (up to 1 lb).