Homemade Venison Hotlinks
Description
Ingredients
Staples
- 7 foot Hog Casing
- 34 gram Salt
- 5 gram Prague Powder #1
- 1 tablespoon White Sugar
Spices And Herbs
- 2 tablespoon Paprika
- 1 tablespoon Ground Black Pepper
- 2 teaspoon Mustard Powder
- 1 teaspoon Ground Coriander
- 2 teaspoon Chili Powder
- 2 teaspoon Dried Thyme
- 6 whole Bay Leaf finely ground
Meat
- 2 pound Pork Shoulder fat-on
- 3 pound Venison
Produce
- 4 clove Garlic minced
Alcoholic Beverages
- 0.333 cup Lager
Nutritional
Step by Step Instructions
- 1
Cut the venison and pork shoulder into chunks that will fit through your meat grinder. Mix the meat with the salts and sugar, then refrigerate for several hours or overnight to help the sausage bind.
- 2
Soak about 7 feet of hog casing in warm water while the meat rests.
- 3
Add the garlic and all spices to the chilled meat. Mix thoroughly, then grind the mixture using a coarse grinding plate.
- 4
Chill the mixture in the freezer for 30 minutes to help it bind better.
- 5
Pour the lager into the meat mixture and mix on low speed using a stand mixer with a paddle attachment for about 2 minutes, or until the mixture becomes tacky. Transfer to a sausage stuffer.
- 6
Thread the hog casing onto the stuffer, leaving a few inches at each end for tying. Carefully stuff the entire casing, keeping the fill tight but not bursting. Repeat until all the meat is used.
- 7
Form links by pinching and twisting each section in alternating directions, or by tying with kitchen twine. Tie off the ends of the casings securely.
- 8
Compress each link gently to reveal air pockets. Prick any bubbles with a pin to release trapped air.
- 9
Hang the sausages at room temperature for 1 hour to dry and firm up.
- 10
Store the sausages in the refrigerator until ready to cook, or freeze for later use.
