Hot smoked venison sausage is a delicious and flavorful type of sausage made from venison meat that has been smoked using heat. The hot smoking process gives the sausage a slightly crispy exterior and a juicy, tender interior, making it a popular choice among meat lovers.
Author:
Smokai
Ingredients
2 Kg Venison
1 Kg Pork Belly
1 Cup Ice water
Spice Mix
60g Sea Salt
1 tablespoon crushed garlic
1 tablespoon ground cumin
2 tablespoons fresh ground black pepper
1 tablespoon Chilli flakes (Optional)
½ tsp ground allspice
½ tsp ground cloves
1 tsp ground ginger
2 tsp ground coriander
Items/Equipment
Smokai Smoke Generator
BBQ/Smoker/Smoke Chamber
Quality Woodchip or Pellets (Try Apple or Cherry)
Matches or a lighter
Directions
Thoroughly chill meat and cut into 25mm cubes. Mix all the dry ingredients together including garlic
Sprinkle over meat and mix thoroughly so all the dry ingredients has coated and stuck to the meat. Chill thoroughly again for two hours
Grind meat twice through the fine plate in your mincer. Mix well until it becomes sticky. Stuff into thin Pig sausage skins/casings and make into 400mm lengths and tie into loops
Hang in your smoke house and follow smoking directions bellow
For Hot Smoking
50 Deg C for 1 hour no smoke
60 Deg C for 1 hour heavy smoke
75 Deg C Until an internal temp of 67 Deg C is reached, usually about 2 hours
Eat straight away or plunge into iced water to arrest cooking and prevent shrinkage allow to dry and develop colour before refrigerating. Eat within 3 – 4 days
For Cold Smoking
Allow to surface dry for two hours with all smoke house vents open
The temperature should not exceed 30 Deg C throughout the entire process
Less than 30 Deg C / no smoke for two hours drying time to create a good pellicle
Less than 30 Deg C for 3 hours light smoke
Less than 30 Deg C for 3 hours heavy smoke
Refrigerate immediately and cook/eat within 1 week
