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Savory Smoked Deer Sausage Consider This a Master Recipe

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Savory Smoked Deer Sausage Consider This a Master Recipe Savory Smoked Deer Sausage Consider this a master recipe. It works for summer sausage, snack sticks, smoked Polish- style sausage and more. Tweak the recipe here and there to make it your own, but this will be a good starting point. All ingredients below are based on the total weight of meat and fat. It is easiest to work in grams or tenths and hundredths of a pound. Doing in ounces is difficult. Example: Meat equals 15 lbs. or 6,804 grams. To figure out any ingredient, multiply the total weight of meat by the percentage of that ingredient. For instance, 15 lbs x 1.7 % salt = .255 lbs. of salt. Or, in grams, 6,804 grams x 1.7 % salt = 116 grams salt. Ingredients to make any sized batch: Meat (Min. fat content: 65% deer & 35% pork shoulder or 80% deer & 20% pork fat back) (Max. fat content: 50% deer & 50% pork shoulder or 70% deer & 30% pork fat back) 1.7 % salt .17 cure # 1 .60 % light brown sugar (not needed for brats) .25 % garlic powder .25 % mustard powder .25 % caraway seeds .20 % onion powder .15 % cumin powder .10 % oregano, dried .03 % black pepper .03 % Chinese 5-spice (or all spice) .03 % cayenne powder 1 – 1.5 % soy protein/flour (Optional, but does make juicier sausage. Can be substituted with dry milk powder.) .4 % citric acid, encapsulated (not needed if making brats) 1.5 % molasses (or maple syrup) 5 % cold water (or other liquid) if NOT using soy protein/flour; 7 % if using soy protein/flour (if making brats, can be 50/50 mix of beer and water) © 2016 by Cure Cooking, LLC • • (402) 999-1075 [email protected] www.curecooking.com 3661 Davenport St. Omaha, NE 68131 Ingredients to make 25 lbs. batch: Meat (Min. fat: 16 lbs. deer & 9 lbs. pork shoulder or 20 lbs. deer & 5 lbs. pork fat back) (Max. fat: 12.5 lbs. deer & 12.5 lbs. pork shoulder or 17.5 deer & 7.5 lbs. pork fat back) Ingredient Pounds Grams Volume* salt .43 193 1⁄2 cup + 2 tbs. Kosher salt Curing salt #1 .05 20 1 tbs. + 2 tsp. oregano, dried .03 12 3 tbs. paprika .07 29 4 tbs. garlic powder .07 29 4 tbs. black pepper .01 3 1 tbs. (rounded) Chinese 5-spice (or all spice) .01 3 1 tbs. (rounded) cayenne powder .01 3 2 tsp. (rounded) mustard powder .07 29 3 tbs. onion powder .05 23 3 tbs. caraway seeds .07 29 3 tbs. cumin powder .04 17 2 tbs. light brown sugar .15 68 4 tbs. soy protein/flour (optional, but does make .37 170 1 3⁄4 cups juicier sausage) citric acid, encapsulated (not recommended if .1 45 Scant 1⁄4 cup making brats) molasses .37 170 1⁄2 cup 5 % cold water if NOT using soy protein; 7 % if 1.12 or 1.25 510 2 1⁄2 cups using soy protein/flour or or 567 2 3⁄4 cups * tsp. = teaspoon, tbs. = tablespoon © 2016 by Cure Cooking, LLC • • (402) 999-1075 [email protected] www.curecooking.com 3661 Davenport St. Omaha, NE 68131 Method: 1. Hand cut meat and fat into cubes and add salt, light brown sugar and curing salt #1. Cover and let rest 1-2 days, or at the very least a couple of hours before grinding. 2. Using a baking sheet or large frying pan toast all spices until very lightly browned and aromatic. 3. Add all spices to the salted meat and mix briefly. 4. Grind through large or small plate. 5. If needed, re-chill meat. 6. Re-grind through the small plate. (If making brats re-grinding is not required) 7. evenly sprinkle on the encapsulated citric acid. 8. Puree all liquid ingredients and the soy protein/flour and add to meat mixture. 9. Mix with hands until meat is slightly sticky/tacky. 10. Stuff. 11. If smoking, first hang for at least 4 hours or overnight to dry. 12. Cold smoke <150 F. for 4-6 hours and then gently hot smoke at end to an internal temp. of 150-155 F. Alternatively, after cold smoking, place on tray in 200 F oven to finish to internal temp. of 150-155 F. 13. Chill briefly for 2-3 minutes in cold water to cool the outside of the sausage. 14. Hang to dry for a few hours before packing. 15. If desired, you can age a summer sausage in a cool place or chamber for 1-6 weeks or until it has lost about 30% of its weight. Temperature for aging should ideally be between 45-60 F. Humidity should ideally be between 50-70 %. © 2016 by Cure Cooking, LLC • • (402) 999-1075 [email protected] www.curecooking.com 3661 Davenport St. Omaha, NE 68131.
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