8 lb. lean venison or elk
2 lb. pork fat
1 pt. Water
10 tsp. Chopped garlic
5 tsp. Salt
2 tsp. Cure
3/4 oz. red pepper
1/2 oz. crushed black pepper
1 tbsp. Nutmeg
2 c. soy protein concentrate
6 tbsp. Corn syrup
1 tbsp. Crushed juniper berries
2 tbsp. Powdered dextrose
4 tbsp. Onion powder
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Grind venison and combine with remaining ingredients; mix well by hand. Let season overnight in refrigerator. Stuff into casings and link to desired size. Hang on to or Cookshack Jerky Rods or RibHooks; do not allow sausage to touch. Dry at 130° for 1-1/2 hours or until casings feel dry to the touch. Smoke-cook over hickory wood at 200° To internal temperature of 150º. Cool under cold water spray to internal temperature of 110°. Let sit at room temperature for 1 hour. Refrigerate overnight before using. |