Smoked Venison Sausage
June 18, 2017
Smoked Venison Sausage
Ingredients
- 2 Kg Venison
- 1 Kg Pork Belly
- 1 Cup Ice water
Spice Mixture
- 60 g Sea Salt
- 1 tablespoon crushed garlic
- 1 tablespoon ground cumin
- 2 tablespoons fresh ground black pepper
- 1 tablespoon Chilli flakes (Optional)
- ½ tsp ground allspice
- ½ tsp ground cloves
- 1 tsp ground ginger
- 2 tsp ground coriander
- 1 tsp pink salt
Instructions
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Thoroughly chill meat and cut into 25mm cubes. Mix all the dry ingredients together including garlic
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Sprinkle over meat and mix thoroughly so all the dry ingredients has coated and stuck to the meat. Chill thoroughly again for two hours.
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Grind meat twice through the fine plate in your mincer. Mix well until it becomes sticky. Stuff into thin Pig sausage skins/casings and make into 400mm lengths and tie into loops.
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Hang in your smoke house and follow smoking directions below.
Recipe Notes
Hot Smoked
50 Deg C for 1 hour no smoke
60 Deg C for 1 hour heavy smoke.
75 Deg C Until an internal temp of 67 Deg C is reached, usually about 2 hours.
Eat straight away or plunge into iced water to arrest cooking and prevent shrinkage allow to dry and develop colour before refrigerating. Eat within 3 – 4 days.
Cold Smoked
Allow to surface dry for two hours with all smoke house vents open. The temperature should not exceed 30 Deg C throughout the entire process.
Less than 30 Deg C for two hours drying time to create a good pellicle. Less than 30 Deg C for 3 hours light smoke Less than 30 Deg C for 3 hours heavy smoke.
Refrigerate immediately and eat within 1 week.