Ingredients:
15 lbs venison
10 lbs pork roast, lean
5 lbs pork fat
6 C ice water
5 C non-fat dry milk
3/4 C salt
2 1/2 Tbsp sugar
5 tsp Instacure No.1 or Mortons Quick Cure
2 1/2 Tbsp black pepper, course grind
5 Tbsp fresh garlic, pressed or finely minced
2 1/2 Tbsp marjoram
1/2 Cup crushed red pepper
Hog casings
Preparation: Remove all blood clots, bone. sinews, cords, etc from venison and pork. Grind all of the meat and fat through a 3/8" plate. Place in a mixing tub ( a large ice chest with the lid removed works great ) adding all of the ingredients and mix until evenly distributed. Place in smaller trays, cover and place in a refrigerator overnight.
Soak Hog casings in warm water for 30-45 minutes and rinse thoroughly to get the salt out of them. Flush each casing and add a dash of oil to inside to help with the stuffing process. Using a sausage stuffer, stuff the casings with the meat mixture. As the casings are stuffed, twist into 10-12" links, making a maximum of 4 links out of one casing. As each set of links are completed and tied off, place on a rack to dry or place in your smoker hanging from 1/2 dowel rods.
Hang all of the sausage in your smoker minimizing the amount that each sausage touches another. Bring temperature of smoker up to about 130 deg F for about a 1/2 hour to allow for drying. Add mesquite to fire for smoking and bring temp up to 225 Deg F. Smoke will usually last about 30-40 minutes and that's enough. Continue to heat at 225-250 Deg F for about 2 hours or until the internal temp of the sausages on average reach 152 Deg F.
Bloom the sausage. In a clean 5 gallon bucket filled with cool water, submerge each sausage link until the internal temp reaches 110 Deg F or less. Place the sausages back on the dowel rods or a rack and let them air dry. As they do they will turn a nice red sausage color.
Cool the sausages to room temp. Using a vacuum packaging machine, vacuum pack two links per pack and date the package. These packages can now be transported (chilled) or taken to your freezer for later enjoyment.
Hint: If your not sure of the end result, i.e. taste, make a small patty and fry up in a pan. The color of the cooked sausage will be very red in color but ends up very tasty. The crushed red pepper added only gives this mix a hint of spiciness and really does taste good.
