Suggested Ingredients |
For 25 Lb. Meat Batch |
| 20 Lbs. | Lean Venison |
| 5 Lbs. | 50% Lean Pork Trimmings |
| 1 package - B Unit | No. 500 Summer Sausage Seasoning |
| 2-3 Cups | Distilled Water |
Note: For garlic flavor - Add 1/3oz. of garlic powder or No. 405-B Garlic Summer Sausage Seasoning.
Instructions:
1) Grind all meat through ⅜" plate or larger, then regrind through ⅛" plate.2) Add cure to water, mix into meat.
3) Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.
Smoking Instructions:
1) Preheat Smoker to 100°F.2) Place sausage on smoke sticks.
3) Insert temperature probe to center of one sausage.
4) Open dampers all the way. Run at 100°F for one hour.
5) After an hour, increase temperature to 110°F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
6) Add another ⅔ pan of moistened sawdust, increase heat to 165°F. Heat until internal temperature reaches 148°F.
7) Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100° F. Then dry and place in cooler.
6 comments
hi
iam just make my first Gamesommersausage, i do it how the Instruktions said.
But still the meat in the casings are soft. Must i hanging longer or i can cook them again in boiled water.
Sinceraly Heinz
looking for recipes for using maple cure to process pork bellies into bacon.
Thanks
I wish i had all these instruction on recipe cards