Venison Honey Bologna
10 pounds venison 2-3 pounds back fat
5 ounces salt 2 teaspoons Prague Powder #2
4 ounces corn syrup solids 1/2 cup honey
6 ounces Fermento 1 tablespoon ground white pepper
1 tablespoon nutmeg 1 tablespoon paprika
1 teaspoon onion powder 5 3 1/2 x 24 inch casings
Grind the meat through a 1/2 inch plate,mix it with the salt, then let it sit 5 to 6 days, draining off the liquid.
Add more salt to taste of needed. Put in an airtight tub for four days, overhauling once. Regrind
through a 3/8” plate. Mix corn syrup solids with the dryer Fermento, then mix it all into the venison.
Dissolve the Prague Powder #2 in a cup of cold water and mixed that inwith the honey Grind fat back
through an 1/8” plate. Mix in all the spices, and grind again through an 1/8” plate. Let it sit in the fridge
for a couple hours Soak casings in vinegar and stuff. Pierce liberally wipe with vinegar.
Specified fermenting:
16 hours at 90 F, 90% humidity
28 hours at 105 F, 85% humidity
6 hours at 110 F, 85% humidity
Breakfast Sausage
5 lbs. pork butt
5 lbs. Vension/elk or moose
5 tbsp. salt 1 tbsp. ground white pepper
2 tbsp. rubbed sage 1 tsp ginger
1 tbsp. nutmeg 1 tbsp. thyme
1 pint ice water 1 tbsp. ground hot red pepper (optional)
You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork
trimmings
All the pork used to make the sausage must be chilled from 32-35ºF F. without fail. Be sure that all the meat
is free of blood clots, sinews, bone, skin, glands, etc.Grind all the meat through a 3/16” grinder plate and
place in mixer.Add all the ingredients and mix well until all the spices are evenly distributed. Pork sausage
may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed
into a cloth bag or a 3 1/2 by 24” fibrous casing. It is very important that pork sausage not be allowed to
remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage
should be allowed to chill and dry in 28-32ºF cooler.
Bratwurst
2.5 pounds lean ground pork,
2.5 pounds venison
4 teaspoons sugar
1 tablespoon ground coriander 1 tablespoon sage
1 teaspoon paprika 1 teaspoon cayenne pepper
2teaspoons dried rosemary 1 tablespoon dry mustard
1 teaspoon pepper 1 teaspoon nutmeg
5 teaspoons salt
Hog casings
Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes 20
English Bangers
5 lbs. fat pork butts
5 lbs venison
2 tsp. ground white pepper 1 tsp. ground ginger
1 tsp. sage 1 tsp. mace
3 ozs. salt (about 6 tbsp.) 6 ozs. bread crumbs
Meat is chilled to 32-34 degrees F. and ground through 1/4” grinding plate.All ingredients are mixed very
well with about 2 cups of water.When possible, add cooled pork stock in place of water. Meat is then
stuffed into 32-35mm hog casings and whatever sausage not used up is frozen. English bangers are a very
tasty sausage served at breakfast time,much the same as American pork sausage.The above formula may
be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.
All Beef Kosher Frankfurters
20 lbs. beef chuck trimmings 1/8 lb. dried marjoram
30 lbs. venison flank, briskets cracked ice or ice water
or trimmings 1/4 lb. sugar
1/2 lb. frankfurt sausage 1 oz. garlic compound
seasoning flour
1/8 lb. ground allspice 1 lb. salt
Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef
through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually
adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients.
Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4
inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish
brown, and cook for about 10 minutes at 155 to 160 degrees
Dry-Cured Pepperoni - Italian Style
1 lb. regular pork 4 lbs. venison
5 lbs. lean pork butts 9 tbsp. salt
1 oz. powdered dextrose 2 level tsp. Prague Powder No. 2
1 tbsp. ground hot red pepper 1 tsp. allspice
2 ozs. corn syrup solids 5 tsp. ground anise seed
Grind all the meat through a 3/16 grinder plate. Use mixer and add all the ingredients mixing evenly;
regrind through 1/8 plate.The meat now is ready for stuffing. Stuffing: It is essential that the meat be
well-chilled to avoid smearing.The meat should be stuffed into 24-26mm lamb casings. Drying: Hold pepperoni
at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%.The product should
be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time
the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8” in diameter,
as this formula applies only to casings below this range.
Contents
