Cased Summer Sausage | MeatEater Cook

Ingredients

• 8 pounds game meat (diced into 1-inch cubes)
• 2 pounds pork back fat (diced into 1-inch cubes)
• 3 ounces kosher salt (about 1/2 cup)
• 2 ounces dextrose (about 6 tablespoons)
• 2 teaspoons pink salt #1
• 1 1/2 tablespoons whole mustard seeds
• 1 tablespoon ground dry mustard
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 2 teaspoons ground ginger
• 1 cup Fermento
• 1 cup water
• Four 2 ½” by 18” collagen casings
• Kitchen twine