Sausage making began in an effort to preserve meat that could not be consumed fresh at the time of slaughter and good sausage makers are as discriminating about what goes into sausage as winemakers are about selecting the grapes they choose.
8 lbs. venison, cleaned of fat, sinew, blood vessels
2 lbs. fat pork
8 T. non-iodized salt
6 oz Fermemto
6 T. corn syrup solids
4 T. powdered sugar
1 T. ground coriander
1 t. garlic powder
1 t. ground ginger
1 t. ground mustard.
1/8 t. potassium nitrate (mix thoroughly with salt)
Grind meat with coarse (chili) wheel. Mix all other ingredients then mix well with the meat - wear rubber gloves and use your hands. Pack into plastic container and refrigerate for 48 hours.
Re-rind and stuff in casings making certain to leave NO AIR POCKETS. Hang and dry for 4-6 hours. Preheat smokehouse/smoker to 125 degrees and hang the dry sausage. Begin heavy smoke and maintain temp. until properly colored then gradually increase temp. to 160-165 degrees and continue with light smoke until the sausage reaches an internal temp of 145-150 degrees. Spray with cold water until the internal temp declines to 120 degrees. Hang at room temperature in a dry, still room for 2-3 hours until it "blooms" - color darkens. Refrigerate below 45 degrees for at least 24 hours.