Venison & Wild Hog Summer Sausage

[ardon]

3 lbs Ground Venison
2 lbs Ground Wild Hog
2 tblspn Salt
1 teaspn Curing Salt
2 tblspn Sugar
3/4 teaspn Ground Coriander Seed
1 1/2 teaspn Garlic Powder
1 1/2 tblspn Black Pepper, coarse
1/2 teaspn Ground Mustard Seed
1 cup Non-Fat Dry Milk, powder
2 teaspn Liquid Hickory Smoke, more if ya want
1 3/4 cups Water, cold, this will make the meat mixture more workable
2 2" Fibrous Casings, soaked in warm water for 30 minute to make them workable

Combine venison & hog together, mix well. Add remaining 10 ingredients. Blend well. Make a test patty from meat mixture and fry in pan for taste. NOTE* this will NOT make final out come of taste. Close thats it. Reseason if needed.
Install 3/4" stuffin tube to grinder. Slide fibrous casing on tube, began stuffin making sure to leave about 2" of casing left to tie off, twist and use butchers string to tie off end.
Refrigerate your sausage overnight to cue.
Preheat oven to 170 degrees, place your summer sausage on the rack (oven racks) and jar the oven door open with what evers available (oven door should be cracked open) for 1 hour. Remove what ever jar oven door open and close oven door and continue to cook until summer sausage reaches internal temp of 152 to 154 degrees. which will be fully cooked. Remove sausage from oven and rinse with cold water til internal temp drops to 120 degrees. Hang to set aside til room temp(about 2 hours) Now its ready to eat.
NOTE* you will need a thermometer to moniter the interenal temp of the sausage. This makes 5 lbs
NOTE* place sheet pan under (lower rack) to caught drips, this will keep ya's out of the dog house with the wife. It wont mess up her oven with sausage drippins


took about 5 hrs. Heres the final product. It was sure good. Dang Good Chewin & Swallowin


Theres 3 passions I have in life besides my family & the good Lord that is...........
1. Archery Huntin for Whitetails, Turkeys, and Wild Hogs
2. Build Hot Rod Motors
3. Cookin Wild Game and writing cook books (which I have the 3rd in makin)

[BT]

Lockmaster makes some of this stuff.

I had some last year and it was Very Good!

[vonottoexperience]

[SPIKER]

Ardon, I too, am into cooking wild game, and I'm always looking for new recipes. I see that you've written two wild game cookbooks already. Any chance of you putting up a weekly thread, this one looks awesome, I'm sure everyone would like to expand their existing recipe collection, I know I would.

[ardon]

I started writing these books do to wild game had such a bad rap. My wife & I pretty much live on wild game all year round. We take our fair share and love the taste and health conscious. Now days beef, pork , fowl are supped-up (hormones) to mass produce this product. Wild game NO hormones or "supped-up".
Back to the Bad Rap, like I said before, game has gottin a bad rap from folks and the first thing they say is , "Yeah I had it once, too gamie for me" or the biggest one is "Euwww! deer meat" I sure ya'll have heard or experirenced this. Well thats how I got started and takin "Ol Classic Dishes" and puttin a little country twist to it. I've had great feed back. I do alot of classic southern dishes and just plain ol comfort food and long with gourmet dishes. I've cooked for certain family members that aint too found of venison, and couldnt believe what there were tasting. Squirrel, many of folks wouldnt touch a tree rat well, some of these dishes have a very "authentic back ground" to them. And Wow!
So anyhow ya'll the books I gave out to guy that were having family member that wouldnt touch a wild game dish , but now they do. They run me about 18.oo a copy 8 1/2 by 11, 60 pages , now the size will be 6 x 9 with a cheaper cost to produce. The 40 copies I'm having made up on the 1st book ( up on request) 36 of them are takin. The wife suggested I should have these for sell. I currently goin thru copy rights also. So any other book request will have a price to them. I never thought they would take off like this
Now if ya'll wouldnt mind I'll post up some, OK

[BT]

I surely do wish you the best on the whole deal.

You obviously are as dedicated to your craft as I to mine