Summer Sausage
For 10 lbs
1 Tbls ground black pepper
5 Tbls kosher salt
4 Tbls powdered Dextrose
2 tsp insta cure no1
1 Tbls ground Coriander
1 tsp ground ginger
1 tsp ground mustard
1 tsp garlic powder(opt.)
6 Tbls corn syrup solids
8lbs venison
2 lbs pork trimmings /fat
Chill all meat and fat till almost ice crystals form, grind through 3/16'plate, fat to be ground separate through a 1/2' plate or cut into cubes. Mix all thoroughly adding the rest of the ingredients. Let sit a day or 2 then regrind with the 3/16 plate.
Stuff into 2 1/2- 2 3/4" beef middles or fibrous casings.
Dry at room temp for 4-5 hours, place in preheated smoker at 120-130* Apply heavy smoke for 3-4 hours, raise temp to 165* till internal reaches 145* then shower with cold water to drop temp. to at least 120*. hang at room temp for 1-2 hours. Then chill in fridge for 24hrs before slicing or storing/freezing.
Or go with a kit, they contain the casings etc..
He wanted garlic in his summer sausage.
My recipe calls for garlic powder(opt) or Add garlic coves to taste when grinding