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•15 lbs well trimmed venison
•5 lbs fatty (25-30%) pork shoulder and trimmings
•2 cups non-fat dry milk powder
•2/3 cup pickling salt
•1/2 cup sugar
•1/2 cup onion powder or granulated onion
•3 tablespoons fine ground black pepper
•1 tablespoon fresh ground nutmeg
•4 teaspoons #1 cure (prague powder or Instacure)
3 cups ice water
1.Cut the venison and pork into 1 to 2 inch cubes and then grind it through the medium plate on your sausage grinder.
2.Mix all the cure and spices except the milk powder with the 3 cups of ice water.
3.Pour the water/spice/cure mixture into the ground meat and mix well to distribute. Then add the milk powder and continue mixing for another minute or so until it is all incorporated into the sausage.
4.Stuff the sausage immediately into 35-38mm natural casings if possible.
These sausages can be smoked.
