Here's the recipe that I made up. The powdered tomato and jalapeno are from romas and peppers I grew in the garden and dehydrated. I grind them up in a coffee grinder. I have a coffee grinder for herbs and one for spices. Oddly enough, I don't have one for coffee
? My coffee pot grinds its own.
This is the same recipe, just two different amounts, a 2 pound version and a 5 pound version. I'm letting the sausages age for 48ish hours before smoking. I'll bring them up to 150 degrees internal and let them cool to room temp. I'll then put them back in the fridge to firm up, dry out a little more, then vacuum pack everything before freezing.
Summer venison sausage
2 pounds Venison-pork
¼ cup diced celery
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons whole mustard seeds
1 teaspoon coarsely ground black pepper
1 tablespoons kosher salt
1 teaspoon powdered jalapeno pepper
1 tabelspoon powdered tomato
1/2 teaspoon pink curing salt
1 tablespoon white sugar
5 pounds Venison-pork
¾ cup diced celery
2 ½ tablespoon garlic powder
2 ½ tablespoon smoked paprika
5 tablespoons whole mustard seeds
1 tablespoon coarsely ground black pepper
2 ½ tablespoons kosher salt
1 tablespoon powdered jalapeno pepper
2 ½ tabelspoon powdered tomato
1 teaspoon pink curing salt
2 1/2 tablespoon white sugar
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