Ingredients:

  • 7 lbs Lean Venison, cleaned of silver skin
  • 3 lbs Pork Shoulder, high-quality fat-to-meat ratio
  • 5 tbsp Kosher Salt
  • 2 tsp Prague Powder #1
  • 1 cup Fermento
  • 2 tbsp Coarse Ground Black Pepper
  • 2 tbsp Mustard Seeds
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Ground Coriander
  • 1 cup Ice Cold Water
  • 1 cup High-Temperature Cheddar Cheese (optional)
  • 0.5 cup Dehydrated Jalapeño flakes (optional)

Instructions:

  1. Prep the meat: Cut the venison and pork into 1 inch cubes.
  2. Chill thoroughly: Place the cubed meat in the freezer for about 30 minutes until the edges are firm but not frozen solid.
  3. The first grind: Pass all the meat through a coarse grinding plate (roughly 8mm).
  4. Mix the cure: Dissolve the salt, Prague Powder #1, and Fermento into the ice cold water.
  5. Seasoning the batch: Pour the water mixture and all dry spices over the ground meat.
  6. Develop the bind: Mix the meat by hand or in a heavy duty mixer until it becomes very tacky and sticks to your palm when held upside down.
  7. The final grind: Pass the seasoned mixture through a fine grinding plate (roughly 4mm) until the texture looks uniform and velvety.
  8. Fold in extras: If using cheese or jalapeños, mix them in by hand now.
  9. Stuff the casings: Fill the fibrous casings tightly, ensuring no air pockets remain, and tie the ends securely with butcher's twine.
  10. The smoke phase: Place in a smoker at 140°F for an hour, then increase to 160°F, and finally 180°F until the internal temperature reaches 155°F.
  11. The ice bath: Immediately submerge the sausages in a tub of ice water for 20 minutes until they feel firm and cool to the touch.
  12. The bloom: Hang the sausages at room temperature for 2 hours until the color deepens to a rich mahogany.