Venison Summer Sausage by Age of Anderson

From Age of Anderson You Tube Channel

Category: Appetizers

Cuisine: not set

Ready in 45 minutes

by DeanRapp

Ingredients

115 grams

20 grams Sugar

25 grams Black pepper Cracked

25 grams Mustard Seed

10 grams Garlic Powder

2 grams Cayenne Pepper

11 grams Pink Cure #1

120 grams NonFat Powdered Milk

250 ml Water

34 grams Encapsaulated Citric Acid

7 pounds Venison

3 pounds Pork Fat

Directions

Mix all ingredients (with the exception of cure and encapsulated citric acid) Dissolve Cure in Water Grind with Mix Poor Water/Cure mixture into ground meet Leave in Fridge overnight Smoke for 2 hrs at 130-140, 2 hrs at 150 then finish off at 180-190 until internal temp is 155. Ice bath them for 10-15 minutes Hang to dry and refridgerate

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