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I getting ready to make some sausage and would like some opinions on the recipe. It sounds good and has cure added but the description says it will only hold for 3 days in fridge. I thinking that 3 days was a typo. What ya think?
Below quoted from here
Of all my venison sausage recipes, this is the one I seem to get the most requests for.
It was shared with me by my son-in-law, and is a favorite community recipe that is made into literally hundreds (if not thousands) of pounds of sausage every fall and winter.
As a matter of fact, the recipe in its original form is for a 150 pound batch. We had to do the math to get it into this more workable ten pound version.
Recipe
•6 1/2 lbs of trimmed venison
•3 1/2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
•3 tablespoons kosher salt
•3 tablespoons black pepper
•3 tablespoons onion powder
•3 tablespoons Accent
•1 tablespoon garlic powder
•1 tablespoon sugar
•1 teaspoon cayenne pepper
•1 teaspoon ground allspice
•1 teaspoon paprika
1 teaspoon sage
•1 teaspoon crushed mustard seed
•2 teaspoons cure (Prague powder or Instacure #1)
•2 cups ice water
1.Cut all the meat into 1-2 inch cubes, then grind it though the mediu plate of your meat grinder.
2.Take all the spices and cure and mix them well into the 2 cups of ice water.
3.Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogenous mix.
4.Stuff the sausage into 32-35mm natural or collagen casings and prepare the links for the smoker.
5.Once the smoking process is completed, package the links and either keep them in the fridge for up to 3 days or freeze them for up to 4 months. Click here for smoking directions.
This recipe is also very good when made as a fresh sausage. If you choose that option, you would obviously leave out the cure, but you may want to add 2 tablespoons of liquid smoke for flavor.
Below quoted from here
Of all my venison sausage recipes, this is the one I seem to get the most requests for.
It was shared with me by my son-in-law, and is a favorite community recipe that is made into literally hundreds (if not thousands) of pounds of sausage every fall and winter.
As a matter of fact, the recipe in its original form is for a 150 pound batch. We had to do the math to get it into this more workable ten pound version.
Recipe
•6 1/2 lbs of trimmed venison
•3 1/2 lbs of fatty pork shoulder or trimmings. You want a 20% fat mix when you are done
•3 tablespoons kosher salt
•3 tablespoons black pepper
•3 tablespoons onion powder
•3 tablespoons Accent
•1 tablespoon garlic powder
•1 tablespoon sugar
•1 teaspoon cayenne pepper
•1 teaspoon ground allspice
•1 teaspoon paprika
1 teaspoon sage
•1 teaspoon crushed mustard seed
•2 teaspoons cure (Prague powder or Instacure #1)
•2 cups ice water
1.Cut all the meat into 1-2 inch cubes, then grind it though the mediu plate of your meat grinder.
2.Take all the spices and cure and mix them well into the 2 cups of ice water.
3.Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogenous mix.
4.Stuff the sausage into 32-35mm natural or collagen casings and prepare the links for the smoker.
5.Once the smoking process is completed, package the links and either keep them in the fridge for up to 3 days or freeze them for up to 4 months. Click here for smoking directions.
This recipe is also very good when made as a fresh sausage. If you choose that option, you would obviously leave out the cure, but you may want to add 2 tablespoons of liquid smoke for flavor.
For a real taste treat, next time try replacing the ice water with ice cold red wine (cheap).
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