Product Overview
SMOKED VENISON CURED SAUSAGE PREMIX – 372G
Rich • Smoky • Developed for Hunters
Calling all hunters! Create authentic smoked venison sausages packed with bold flavour using this specially developed Smoked Venison Cured Sausage Premix.
Combining black pepper, marjoram, garlic, paprika and red capsicum flakes, this blend delivers a rich traditional flavour profile that perfectly complements venison.
Designed to produce a premium smoked sausage with excellent colour, flavour and texture.
Makes Approximately 11.3kg of Smoked Sausages
Recommended Mix
- Smoked Venison Premix: 372g
- Cold Water: 1000ml
- Venison: 6kg
- Fatty Pork Trim: 4kg
- Total Batch: 11.372kg
How To Make Smoked Venison Sausages
- Mince venison and pork trim to your preferred texture.
- For best results, use a 10mm mincer plate.
- Mix the meat, cold water and premix thoroughly until evenly combined.
- Fill into sausage casings.
- Natural hog casings are recommended for best results.
- Hot smoke and cook at 80–100°C until the internal temperature reaches 70°C.
- Refrigerate after cooking.
Flavour Profile
- Black pepper
- Marjoram
- Garlic
- Paprika
- Red capsicum flakes
- Traditional smoked sausage character
Developed to complement the rich flavour of venison while delivering a classic smoked sausage finish.
Perfect For
- Venison sausages
- Hunting trips
- Home processing
- Smoked smallgoods
- Gourmet sausage making
Ingredients
Salt, Preservative (250), Black Pepper, Marjoram, Garlic, Paprika, Red Capsicum Flakes, Mineral Salts (450, 451, 452).
Important Information
This product contains sodium nitrite.
The finished product must be thoroughly cooked before consumption.
Store finished sausages refrigerated after cooking.
Developed especially for hunters.
Create rich, smoky venison sausages with authentic flavour and professional results.
