We mixed up, stuffed and smoked a 15 lb batch of venison country smoked sausage.
Here's the recipe - Per 5 lb Batch:
5 lbs Ground meat (pork, beef or venison)
1 tsp Cure Salt #1 (Instacure #1, Praugue Powder #1)
4 tsp Pickling Salt
1 1/4 tsp Black Pepper
1 1/4 tsp Red Pepper Flakes
1 1/4 tsp Mustard seeds (whole - optional)
5 fl oz Water
Mix the seasonings with the water, stirring until salts are dissoveld. Mix thoroughly with the meat. Stuff and smoke as normal to a minimum temperature of 150°.
This was cold-smoked for three hours using a Maple/Hickory/Cherry blend, then hot smoked (smoke mode on the MAK) for about 4 1/2 hours until it reached 150+°.
I love the mahogany red color the cherry wood smoke gives to smoked sausage.
