| Recipe Title: Connie Taylors Deer Sausage Contributed by: TwinLakesChef
List of Ingredients
70% Ground Deer
30% Ground Pork (lean)
7lbs of Heller’s 0055 Sausage Seasoning per 100 pounds of meat
4 oz Heller’s Cure per 100 pounds of meat
10% mild coby cheese
I used 2†casings ; about 3 ¼ lbs. Per casing |
Preparation
In a smoker:
Cook for 2 hours at 145 degrees
Then increase heat to 245 degrees for about 4 hours or until internal temperature reaches 155 to 160 degrees.
I cooked mine in an electric oven,
2 hours at 120 degrees; then increased temperature to 180 degrees until internal temperatures reaches 155 to 160 degrees.
There was a photocopy of the Heller label
RU-0055
Heller’s Polish salami Seasoning and Cure TwinPak
DIRECTIONS: USE 7 LBS. SEASONING UNIT PLUS .25 LTR OF HELLERS MODERN CURE TO 100 LBS OF MEAT.
COMPOSED OF CORN SYRUP SOLIDS 32.4%, SALT, MUSTARD 16.2%, DEXTROSE, SPICES, MONOSODIUM GLUTAMATE 3.62%, GARLIC POWDER, SODIUM ERYTHORBATE .45%, WITH NOT MORE THAN 2% TRICALCIUM PHOSPHATE ADDED TO PREVENT CAKING. 6.62% PROTEIN
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Cooking Time & Temperature
2 hours at 145 degrees F
4 hours at 245 degrees F -internal temperature to reach 155 - 160 degrees F | Cookbook Category
Pork
Wild Game
Special Equipment Needed: Heller’s Polish salami Seasoning and Cure TwinPak General Cooking/Prep Method
Smoke
Recipe Type - Categories
Sausage Making
Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! |
Appetizers