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Venison Wieners (Skinless)

The most difficult part of making link sausage from your venison is locating the casing, but once you find a good source, the rest is easy. Simply weigh out the correct amount of meat and fat, grind as directed, mix the freshly ground meat with the list of ingredients to form a sausage batter and stuff the batter into the casing. Smoke cook as explained below.

3 lbs lean venison trim (1.36 kg)
1 lb pork butt (454 g)
1 lb pork back fat (454 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp celery seed, ground (1.35 g)
1/2 tsp garlic powder (1.55 g)
1 tsp mace, ground (2.6 g)
1 tsp onion powder (3.6 g)
1 1/2 tbsp white pepper (12.2 g)
2 1/2 tbsp paprika (18 g)
1/4 cup corn syrup solids (54.4 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
28-30mm cellulose casing

1. Chill meat and fat to 30°F (-1°C), grind 3-4 times* through a 1/8” (3mm) plate.
2. Combine ground meat and fat with remaining ingredients in a large bowl; mix well until the mixture is sticky and batter like.
3. Stuff batter into cellulose casing, twist into 6” (15 cm) links, tie off each link with a piece of cotton twine; refrigerate overnight.
4. Transfer links to 130°F (54°C) smoker with vents wide open. Hold for one hour or until links are dry to the touch.
5. Add wood chips, close dampers to 1/4 open, gradually increase smoker to 170°F (77°C).
6. Hold temperature at 170°F (77°C) until links have obtained an internal temperature of 152°F (67°C).
7. Upon reaching 152°F (67°C) remove links and shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang links at room temperature for 1 hour to bloom.
9. Refrigerate links up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
*You can achieve a good home emulsification by freezing the pork to 31°F (-0.55°C) before grinding it one time through a 1/8” (0.32 cm) plate, spread it out on a cookie sheet, refreeze and regrind up to four separate times.

The USDA recommends that the internal temperature of fresh sausage reach 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.