Are you looking for a unique and flavorful addition to your next outdoor adventure or a special treat for your next gathering? Look no further! This dried deer sausage recipe is not only incredibly delicious but also surprisingly easy to make at home. Perfect for beginner cooks and experienced hunters alike, this recipe delivers a hearty, savory snack that's packed with protein and big on taste. Let’s dive into this exciting homemade cooking project!
Ingredients:
- 2 lbs ground deer meat (lean is best)
- 1/2 cup coarse ground salt
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional, for added heat)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 cup cold water
Equipment:
- Large mixing bowl
- Sausage stuffer (or large zip-top bag and a piping bag)
- Sausage casings (natural or collagen)
- Drying rack
- Meat thermometer
Instructions:
Step 1: Prepare the Meat Mixture
In a large mixing bowl, gently combine the ground deer meat, salt, brown sugar, black pepper, garlic powder, paprika, cayenne pepper (if using), sage, thyme, and cloves. Avoid overmixing, as this can make the sausage tough. Gradually add the cold water, mixing until just combined. The mixture should be moist but not overly wet.
Step 2: Stuff the Casings
If using a sausage stuffer, follow the manufacturer's instructions to fill the casings. If you don't have a stuffer, you can use a large zip-top bag. Place the meat mixture into the bag, seal it tightly, and carefully snip off a corner. Pipe the mixture into the casings. Try to avoid air pockets.
Step 3: Prepare for Drying
Once the casings are filled, twist or tie them off into links of your desired length. Prick the casings several times with a needle to prevent them from bursting during the drying process. Hang the sausages on a drying rack in a cool, dry, well-ventilated area.
Step 4: Dry the Sausage
The drying time will depend on the temperature and humidity of your environment. Ideally, you want a temperature between 60-70°F (15-21°C) with low humidity. The sausages are ready when they are firm to the touch and no longer sticky. This usually takes 2-4 weeks.
Step 5: Check for Doneness
Use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C) before consuming. This guarantees food safety.
Cooking Tips for the Best Dried Deer Sausage:
- Use high-quality ingredients: The flavor of your sausage will be directly related to the quality of the meat and spices you use.
- Don't overmix the meat: Overmixing can result in tough sausage.
- Properly dry the sausage: Ensure adequate air circulation and a consistent temperature for optimal drying.
- Be patient: Drying takes time; don't rush the process.
Delicious Variations:
- Spicy sausage: Increase the amount of cayenne pepper or add other chili peppers for extra heat.
- Herbal sausage: Experiment with different herbs and spices to create your unique flavor profile. Consider rosemary, fennel, or coriander.
- Smoked sausage: For a smoky flavor, smoke the sausages after drying, following proper smoking guidelines.
Nutritional Information (per 1 ounce serving, approximate):
- Calories: Approximately 100-120 calories
- Protein: Approximately 10-12 grams
- Fat: Approximately 7-9 grams
This easy recipe allows you to enjoy the rich, savory taste of homemade dried deer sausage. It's a perfect addition to your pantry, offering a tasty and convenient snack or ingredient for various dishes. Enjoy the rewarding experience of making your own delicious and healthy meals!