Hello all, been quite a while since I posted here. Hope you all are doing fine. I'm still smoking but have been mostly lurking here off and on when I get a chance. Just checked in today to reference an old recipe I posted but never wrote down and I thought I'd share my latest experiment.
This is my version of a German hunters sausage. Not a traditional jagdwurst but I included the same basic ingredients. I like a drier texture so I dry cured the sausages for a week after they came out of the smoker.
5 lbs venison (personally gathered and organic :-)
4 lbs fresh bacon
1 lb fresh ham (wild boar ham in this case)
4 Tbl salt
2 tsp Instacure No. 1 (pink salt)
1.5 Tbl powdered dextrose
1 Tbl ground white pepper
1 Tbl ground coriander
1 Tbl ground fresh garlic
2 Tbl ground mustard seed
1 Tbl ground nutmeg
1 Tbl ground ginger
Grind ham and venison through 3/16 grinder plate. Grind bacon through 3/8 grinder plate. Chop fresh garlic in blender or food processor with a little water if needed. Add remaining ingredients and mix thoroughly. I like to place mixture in fridge overnight.
I used 1" collagen casings but any fibrous or natural casing should be fine. Allow to dry at room temperature for 30-40 minutes while you pre-heat the smoker to 130 F. Hang sausage in smoker for 1 hour without smoke. Increase smoker to 165 F, add smoke and hold until internal temp of sausage is 150 F. I used 3 apple pucks, an hour of smoke seemed perfect.
You can eat it right out of the smoker or hang in your basement for a week to semi-dry cure. My basement is 60 F and 60% humidity.
(http://img.photobucket.com/albums/v85/halbleib/95b29cb5.jpg)
(http://img.photobucket.com/albums/v85/halbleib/def275a8.jpg)
(http://img.photobucket.com/albums/v85/halbleib/e4442e91.jpg)
(http://img.photobucket.com/albums/v85/halbleib/c04da554.jpg)
This recipe is a variation of the Jagdwurst recipe found in "Great Sausage Recipes And Meat Curing" by Rytek Kutas.
-Brian
Looks like a good recipe. Glad to see you posting again Brian!
Looks great! I will copy this one!
That looks like something I would really like to try someday - venison, bacon and ham, - what could ever be wrong with that?
Looks great, can you post a pic of one cut?
Nice, would love to try some, looks real good!
Sounds really good, it looks good for sure...nice..
Hi Pens, how ya been? Here's a pic for you. This is after semi-dry curing in my basement for a week. The texture right out of the smoker will be a little softer but still delicious.
(http://img.photobucket.com/albums/v85/halbleib/fcdf5eab.jpg)
-Brian
The money shot looks fantastic Brian! :P
Mike
Very nice, thanks for the recipe!!! :) :) :)
QuoteHi Pens, how ya been? Here's a pic for you. This is after semi-dry curing in my basement for a week. The texture right out of the smoker will be a little softer but still delicious.
Thats some great looking sausage. Nice to see you posting again, been a while.
I'm doing OK, going to physical therapy for a few hand/elbow operations I had over the last couple months. Looks like I may be able to go back to work around the first week of Dec.
Yeah Buddy
Looks good
That looks like MONEY, Thanks for the recipe!
I am going to have to give it a try, If I can get my paws on some venison this year.
When you say fresh ham and fresh bacon what do you mean? Can I just buy some regular ham and bacon from the grocery store or is this something special?
Fresh ham and bacon, meaning not cured or smoked. You can certainly use the cured stuff from the store, just adjust your pink salt (Instacure # 1) amount since the cured ham and bacon won't need it.
-Brian
And if you go that route, best to add the pink salt to the venison only and let that cure overnight. Mix the cured ham and bacon in just before stuffing. You may have to adjust the seasonings as well since a lot of the store bought cured ham & bacon probably already have seasoning as well.
-Brian