www.sausagemaking.org

I've made quite a lot of venison sausage and after comparing it to pork, I always found it lacking in the texture and moisture department. This is in my opinion the best texture and mouthfeel I have ever found in venison sausage, including a childhood of butcher shop premix vennys. The recipe is good and really would benefit from smoke. So, while not seriously claiming mine is the absolute best, this does represent an excellent base for venison sausage. The baking powder works very well as a water binder and is harder to screw up than baking soda. I do not trim my venison super heavy as I have a heavy grinder and the sinew and gristle adds to the sausage nicely (so long as the cubes are nearly frozen and cut small).


Venison, Reasonably Trimmed, half frozen inch cubes: 1654 gm

Pork Belly, half frozen inch cubes: 332 gm

Toasted Bread Crumbs, sifted: 62 gm

#1 Cure: 6 gm

Yellow Whole Mustard: 11 gm

Powdered Ginger: < 1 gm

Black Pepper: 5 gm

Sweet Paprika: 5 gm

Garlic Powder 4 gm

Sumac < 1 gm

Salt 1%

Baking Powder .07%



Sift ingredients together, add water to slurry, mix with cubed meat, stuff directly through fine die into casings. Would benefit from liquid smoke.

Cold smoke for a few hours ok rather than liquid smoke?

Yeah for sure. I seasoned it for cold smoke but it could probably use the salt hiked up a bit unless it's a cold cold smoke because of the bread (at least in my mind).