Serves 1
Directions
- 1Combine venison, pork belly, sausage mix, and pink curing salt in a bowl and mix well until meat is coated.
- 2Pass the mixture through a meat grinder using a coarse grind, followed by a fine grind.
- 3Mix the ground meat with ice water using a stand mixer until the mixture becomes tacky and sticks to your hands.
- 4Stuff the mixture into fibrous casings that have been soaked in warm water for 30 minutes.
- 5Refrigerate the sausages overnight to air out.
- 6Smoke the sausages on a smoker at 165°F for two hours.
- 7Increase the smoker temperature to 185°F for another two hours.
- 8Continue cooking at 205°F until the internal temperature reaches 165°F.
- 9Remove the sausages from the smoker and submerge them in an ice bath to stop the cooking process.
- 10Hang the sausages for two hours.
- 11Refrigerate the sausages overnight.
Ingredients
- 3 lbs lean venison
- 3 lbs pork belly
- 4 oz Walton's summer sausage mix
- 1 tsp pink curing salt
- 1 1/2 cup ice water
Equipment
bowlmeat grinderstand mixerfibrous casingssmokerice bath container
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