JohnK3
Banned
Made this today, just came out of the smoker:
Jagdwurst Venison Sausage, aka German Hunter's Sausage
4.5 lbs. venison, cubed (I used ground)
1.5 lbs. fresh ham, cubed (had leftovers from Honeybaked in the freezer)
4 lbs. fresh bacon, cubed (Wilkes' in Tucker didn't have their wonderful bacon cubed, so I used sliced)
1 Tbsp. white pepper
3.5 oz. Kosher salt
1 Tbsp. ground coriander
1 garlic glove,minced
1 Tbsp. ground ginger
0.75 oz. ground mustard seeds
1 Tbsp. ground nutmeg (ground from a whole nutmeg)
2.5 tsp., scant, LEM Cure (original recipe called for 2 level tsp. of Prague Powder #2), dissolved in 0.5 cup water
0.5 oz. powdered dextrose (corn sugar, available at homebrew supply stores as "Priming sugar")
42mm to 46mm hog casings or 40mm to 43mm beef rounds (only had 38mm hog casings and no patience to wait for the beef rounds to arrive in the mail from LEM)
Grind the venison and ham through a small disc. Grind the bacon through a medium disc. Add remaining ingredients and mix thoroughly. Stuff into the casings through a large disc or a stuffing disc. (doesn't grind, just holds the worm in place) Place in the refrigerator and let cool for at least 30 minutes.
Preheat a smoker to 130F and smoke for an hour (I used Alder). Raise the temperature to 165F and smoke for no longer than 30 minutes or until the internal temperature of the links reaches 160F. Store in the refrigerator for up to 3 days or package and freeze.
Source: The Venison Sausage Cookbook by Harold Webster
My sausage stayed in the smoker for a couple of hours, rather than just 30 minutes, as it was not getting up to 160F internally. With 4 lbs of bacon, I didn't want to risk anything, even with the cure.
I used the LEM cure because that's what I had. I called LEM to determine the substitution rate and they recommended 0.25 tsp/lb of meat. You could probably use the 2 level tsp that the original recipe calls for, as the bacon and the ham were both cured, however, I opted for the safety margin and LEM's recommendation.
The mother of one of my daughter's playmates was over when the sausage came out of the smoker. She is German and she and all the little girls in her van took a taste and pronounced it very good. This is definitely a keeper!
Jagdwurst Venison Sausage, aka German Hunter's Sausage
4.5 lbs. venison, cubed (I used ground)
1.5 lbs. fresh ham, cubed (had leftovers from Honeybaked in the freezer)
4 lbs. fresh bacon, cubed (Wilkes' in Tucker didn't have their wonderful bacon cubed, so I used sliced)
1 Tbsp. white pepper
3.5 oz. Kosher salt
1 Tbsp. ground coriander
1 garlic glove,minced
1 Tbsp. ground ginger
0.75 oz. ground mustard seeds
1 Tbsp. ground nutmeg (ground from a whole nutmeg)
2.5 tsp., scant, LEM Cure (original recipe called for 2 level tsp. of Prague Powder #2), dissolved in 0.5 cup water
0.5 oz. powdered dextrose (corn sugar, available at homebrew supply stores as "Priming sugar")
42mm to 46mm hog casings or 40mm to 43mm beef rounds (only had 38mm hog casings and no patience to wait for the beef rounds to arrive in the mail from LEM)
Grind the venison and ham through a small disc. Grind the bacon through a medium disc. Add remaining ingredients and mix thoroughly. Stuff into the casings through a large disc or a stuffing disc. (doesn't grind, just holds the worm in place) Place in the refrigerator and let cool for at least 30 minutes.
Preheat a smoker to 130F and smoke for an hour (I used Alder). Raise the temperature to 165F and smoke for no longer than 30 minutes or until the internal temperature of the links reaches 160F. Store in the refrigerator for up to 3 days or package and freeze.
Source: The Venison Sausage Cookbook by Harold Webster
My sausage stayed in the smoker for a couple of hours, rather than just 30 minutes, as it was not getting up to 160F internally. With 4 lbs of bacon, I didn't want to risk anything, even with the cure.
I used the LEM cure because that's what I had. I called LEM to determine the substitution rate and they recommended 0.25 tsp/lb of meat. You could probably use the 2 level tsp that the original recipe calls for, as the bacon and the ham were both cured, however, I opted for the safety margin and LEM's recommendation.
The mother of one of my daughter's playmates was over when the sausage came out of the smoker. She is German and she and all the little girls in her van took a taste and pronounced it very good. This is definitely a keeper!
