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Hello there i am looking for a good smoked sausage recipe if anyone can help me out it would be great i have ten pounds of ground deer and looking to make some smoked sausage with it using pork also thanks in advance

Hi Mr. Whitetail,

Here is a recipe from one of our fellow members named Imareallybigdog. Perhaps he's payin' attention and will yank our chains here.

Deer (Venison) Sausage
From: Iamareallybigdog @ sausagemaking.org

For the sausage we always add pork, one year we did not (the first) and it was like cardboard. Pork fat rules, a minimum or 20% pork is needed by my humble opinion I like 30%, it still gives the deer a wonderful flavor and is a nice balance. We went with an Italian style sausage.

15 pounds venison ( all fat and tallow removed )
7 pounds pork shoulder (no skin)
150 grams kosher salt
75 grams paprika
20 grams cayenne pepper
75 grams oregano
75 grams fresh garlic
75 grams dehydrated onion
75 grams whole fennel seed
75 grams crush coriander
75 grams course black pepper
75 grams red pepper flakes
500 ml of ice cold water
500 ml of port wine

Hope this helps. Best wishes, Chuckwagon

Mrwhitetail,
Wow, here's another great lookin' recipe from Vagreys in Virginia. I'm sure going to give it a try come hunting season. I think Tom has put together a real winner in this one. He wrote:

"This is the seasoning for a 6-pound batch. 4 pounds of venison, 2 pounds of fatty pork shoulder, and fat trimmings to bring the batch up to 20% fat. I used a little red wine to dissolve the salt and infuse the seasonings. I don't remember what I used, now - some leftover merlot, most likely. I would have used about 6 fluid ounces for 6 pounds of meat.

Seasoning for 6 pounds:
6 teaspoons salt
6 3/4 teaspoons freshly ground black pepper
4 1/2 teaspoons ground cumin
3 1/4 teaspoons garlic powder
3 1/4 teaspoons ginger
2 1/4 teaspoons dried rosemary, finely chopped
2 1/4 teaspoons dried thyme
1 1/8 teaspoons mustard
1 1/8 teaspoons dried oregano

Prepare medium hog casing. Dissolve the salt in the wine and stir in the seasonings to infuse. Chill and cube the meat and fat in 1" cubes. Mince the meat and fat separately through the primary grind plate (I use a 1/2" plate). Combine the meat and fat in a large bowl, add the wine and seasonings and fold to distribute the seasonings. Chill and run through the final grind plate (I use 3/16" or 1/4" or even 3/8" depending on the sausage I want). Stuff into casing.
_________________
- tom

Hi Mr whitetail

I don't know how well it would work with a venison/pork mix, but the smoked version of this sausage from Wittdog is superb:

http://forum.sausagemaking.org/viewtopic.php?t=1953

Phil