Huckleberry Whisky Sour & Summer Sausage – Remi Warren

Ingredients

• 15 lbs venison
• 5 lbs pork shoulder or pork trim (fatty)
• 4 tablespoons kosher salt (or 3 Tbsp if using Morton)
• 3 tablespoons sugar
• 1 tablespoon black pepper (coarse ground)
• 2 tablespoons mustard seed
• 2 tablespoons whole coriander or 1 tablespoon ground coriander
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes (optional for a little kick)
• 2 teaspoons Prague Powder #1 (Cure #1) (This is 1 level teaspoon per 5 lbs of meat = 4 tsp for 20 lbs)
• 2 tablespoons encapsulated citric acid (optional for tang, add right before stuffing if using)
• 2 cups cold water
• 1 cup powdered milk or soy protein concentrate (binder for better texture)
• 1/4 cup Worcestershire sauce (optional)
• 1/4 cup liquid smoke (if not smoking) (optional)
• 1/2 cup diced high-temp cheddar or pepper jack cheese (optional)
• 1/2 cup diced jalapeños or green chiles (optional)