Definition and types of sausages
Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in all-natural or produced casings. There are many distinct types of sausages, like fresh sausage, cooked smoked sausage and dry or semi-dry sausage.
Procedure for generating summer time sausage safely from game meat
- Wash your hands with soap and water before working with meat, right after modifying tasks and when finished.
- Begin with clean tools – sanitize surfaces with a remedy of one tablespoon chlorine bleach per gallon of water or comply with instructions on container.
- Pick only fresh, large quality meat and other substances (spice, cure, etc.).
- If making use of frozen meat, first thaw in refrigerator.
- Comply with the recipe precisely for the proper lean-to-body fat ratio to guarantee very good texture and binding properties.
- Hold the temperature of the meat as cold as attainable (below 40 degrees F) for the duration of grinding and mixing.
- Combine the dry substances in water to dissolve the curing components and enable for even distribution all through the product throughout regrind.
- If you have the grinding gear, coarse-grind the meat, then include the rest of the substances and regrind.
- If stuffing sausage, choose only substantial-high quality hog casings that have been salted.
- Soak casings in clean water 30 minutes before use, and rinse them in cold water to get rid of extra salt.
- Wash grinding and stuffing products with scorching soapy water. Then sanitize with resolution of one tablespoon chlorine bleach per gallon of water when carried out or one teaspoon chlorine bleach per quart of water.
- Use foods thermometers to make sure cooked sausage products have reached proper internal temperature of 160 F.
Venison summer time sausage recipe
Note: Sausage is quite spicy. If you like much less spice, minimize down proportions of spices.
- 15 pounds venison
- 10 pounds pork trimmings (5 lbs lean trimmings, 5 lbs body fat trimmings)
- 7 ounces (2/three cup) salt
- one ounce (two tablespoons) industrial remedy
- one ounce (two tablespoons) mustard seed
- three ounces (one/two cup) pepper
- three ounces (one/2 cup) sugar
- 1/2 ounce (three tablespoons) marjoram
- Combine salt and remedy with coarsely ground venison and pork trimmings.
- Pack in shallow pan and place in refrigerator for 3 to five days.
- Then add rest of substances and combine properly.
- Smoke sausage until finally internal temperature reaches 160 F as measured by a food thermometer.
Homemade venison smoked sausage directions
- Things ready sausage into three-inch diameter fibrous casings.
- Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until finally inner temperature reaches 152 F (insert a food thermometer in the thickest component of the sausage to examine internal temperature).