Basically I followed Redzed's process but here is info from my notes.
Pork Loin 2.8 kg
Venison 1.9 kg
Meats were cubed and kept seperately
Meats were then salted and put in the refrigerator for three days to cure and extract myosin.
After three days I separated out what amounted to 20% of the venison to make a paste to serve as the "glue" for the bits and pieces. To this I added this spice mix based on the total weight of all the meat.
Per KG - total meat weight
White Pepper 3g
Toasted ground coriander 0.6 g
Fresh garlic 2 g
Next, I tempered the 20% venison paste meat in the freezer then ground it fine and mixed the spices to this paste. I ground it twice - goal was to make an emulsion.
Once emulsified the emulsion is mixed with all other meats and mixed till very sticky. Adding a little water along and along not to exceed 10% water by weight. What I found when doing this is I held off on the water at first. I then found the meat to begin getting firm and stiff so I'd add a little water to the mass which softened it and I mixed more till it began to firm up again. I repeated this process till I had added 8% water and the mass just seemed "right" in both texture, mix and stickiness.
I followed the mantra of "go big" and stuffed the mass into a 7" collagen casing and put hung this in the cooler for two days.
Third day the sausage was removed and hung in the smoker at 125F with no smoke for 3-4 hours till it had warmed and the casing was dry enough to take smoke.
I then smoked the sausage at 150F in heavy smoke for 4 hours then bumped the heat up to 170F and left it there till other things in the smoker had finished then removed it and finished the veniham by poaching in water. I believe the internal temp was 132F when removed from smoker. I poached it for a couple hours to an internal temp of 152F. After poaching I hung the sausage and showed it with water till cool then hung in the fridge overnight.
After resting overnight the veniham was sliced. I was real pleased with the color array of the different meats and the flavor is incredible.
Splitting hairs and being critical of myself you can see from this photo there are a few small air pockets in the meat. Though they are insignifant in one way they also offend the OCD in me. I wonder if adding the other 2% water could have helped remedy this or cutting the meat into smaller cubes. I cut them into roughly 1 ince cubes. I don't know but in the future I think I'll try running the meat through either a 3/4" or a 1" plate rather than cubing with a knife.
I see a lot of doors opening to this process. I am also reminded once again to the importance of being patient when making sausages and allowing the salt and cure to do its magic before making sausages. I am so guilty of this due to time constraints but based on the other sausages I had in the cooler waiting on the veniham to get ready patience is rewarded in a much better quality sausage.
