Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter

MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion,
sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay
leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns

Thaw venison. Prepare marinade and pour over cubes of meat. Marinate
in the refrigerator for 24 hours. Drain, discard marinade, and grinf
through the fine disk. Grind pork and fat separately and mix with
venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5"
links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours.
Hang again for at least two weeks before sampling.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
From: Sharon Stevens Date: 07-03-95 (11:15) (14)
(E)Homecooki

Browse by categories