German hunters sausage variation

[Stickbowcrafter]

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.









This recipe is a variation of the Jagdwurst recipe found in "Great Sausage Recipes And Meat Curing" by Rytek Kutas.

-Brian

[Tenpoint5]

Looks like a good recipe. Glad to see you posting again Brian!

[SiFumar]

Looks great! I will copy this one!

[Caneyscud]

That looks like something I would really like to try someday - venison, bacon and ham, - what could ever be wrong with that?

[pensrock]

Looks great, can you post a pic of one cut?

[MidKnightRider]

Nice, would love to try some, looks real good!

[ghost9mm]

Sounds really good, it looks good for sure...nice..

[Stickbowcrafter]

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.



-Brian

[Mr Walleye]

The money shot looks fantastic Brian!  :P

Mike

[Keymaster]

Very nice, thanks for the recipe!!! :) :) :)

[pensrock]

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.

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.

[NePaSmoKer]

Yeah Buddy

Looks good

[smokeNcanuck]

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.

[Cope30tyee]

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?

[Stickbowcrafter]

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