Home Forums Hunting & Shooting Hunter's Campfire Venison sausage recipes

.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 Heaping tablespoons of garlic powder,2 Heaping tablespoons of ground mustard,3/4 oz of whole mustard seed,3 Heaping tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.If you like juicy sausage use 60% pork butt(pork shoulder) and 40% deer,this is my favorite.It's juicy but not greasy.
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