Venison Summer Sausage Question

[jbullard1]

I got this recipe in a Cabelas flier today and would like some professional opinions on it
I am very new to this game  and still trying to find the recipe I like
I just made a High Mountain kit and it was way too salty for my and my son's tastes, so It has been donated to people that like it

This is for 50# of meat  I will most likely cut it in half

35# beef or wild game trim
15# pork trim
16 oz salt    Seems a lot to me   I don't like salty meat
5 oz dextrose
5  oz ground black pepper #2  I assume this is a course grind
3 oz mustard seed
1 oz white pepper
1 1/2 oz granulated garlic
2 tbsp Cayenne Red Pepper
2 tsp ground coriander
2 tsp ground Marjoram
1 tsp  ground Thyme
5-6 cups distilled water
2 oz speed cure  Whatever that is?
4 oz Encapsulated Citric Acid

You sausage makers already know the grind  and season routine as well as the slow smoke deal

What I am looking for is a sausage that is not too salty, and has a hint of heat.
I may add cheese and or Jalapeno's to some of it

I just really want comments about this (or steer me to a better one) recipe as I will be going to Rebel Butcher supply  in a couple of weeks for sausage ingredients for our coming deer season
Thanks for any help
Jerry

[classicrockgriller]

The thing to do is par down the recipe to a cpl pounds and try it.

It may be dead on for you.

His meat to fat ratio is 70% lean game to 30% fat, which I like.

Although I also like 80/20.

[NePaSmoKer]

Like crg said, scale it back some. 50 lbs is allot if it dont come out right. Try 5 lbs

3.5 lbs venison
1.5 lbs ground poke butt
1 level tsp cure 1
2.5 Tbs non iodized salt
1.5 Tbs corn syrup solids
1.5 Tbs dextrose
1/2 Tbs white pepper
1 Tbs ground mustard powder
1/2 Tbs table grind black pepper
1/2 tsp ground coriander
1/2 tsp garlic powder
3/4 cup water
1 cup non fat dry milk

4-5,  2"x24 fiberous or synthetic casings soaked in luke warm water 30 mins before stuffing.

Do a small raw meat taste test before stuffing. Easier here to adjust if needed. If ya cant eat the raw make a small patty and cook in a skillit and taste.

Combine all the dry into the water and mix well. Let the mix stand for 30 mins for the flavor to marry before mixing into meat. Mix well into meat, watch for red spots in meat that are not mixed well.

[Habanero Smoker]

I almost didn't see your question that was in the recipe ingredients. Speed Cure is the same as Cure #1. Cure #1 is a fast acting cure, that goes by several names. It is 1 pound of salt + 1 ounce of sodium nitrite, which give you a formula of 93.75% salt, 6.25% sodium nitrite.

Cure #1 have many brand names, such as:
Pink Salt;
Tinted Cure Mix (TCM);
Tinted Curing Powder (TCP);
Prague powder #1;
InstaCure #1;
Modern cure;
D.Q. powder;
FLP;
L.E.M. cure;
Sure Cure;
Fast Cure;
Speed Cure