How Do You Make Smoked Deer Sausage?
Making smoked deer sausage at home takes a little time and effort, but using this method, you will be left with a hearty smoked sausage in 4 or 5 days. You will need space for hanging and a smoker or smoke house to smoke the sausages. At the end of your project, your house will smell of old-time meat markets, and you’ll be left with about ten pounds of smoked deer sausage. Chill 8 pounds of lean deer meat and 2 pounds of fat pork trimmings to a temperature of approximately 38 degrees F in a refrigerator or freezer. Use a meat thermometer to check the temperature. Attach a 3/16-inch grinder plate to your meat grinder. Combine the chilled deer meat and pork trimmings, and grind through the plate. Place the ground meat in a large plastic tub. Add one tbsp. cracked black pepper, 10 tsp. table salt, three tbps. granulated sugar, ½ tsp. salt peter, 2 tbsp. coriander, 1 tsp. ground ginger, 1 tsp. mustard powder, 1 tbsp. garlic powder, and 2 cups of rose wine to the deer meat mixture. Combine
