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Venison Thuringer


8 tbsp. salt
2 level tsp. Prague Powder No. 1
8 tbsp. powdered dextrose
1 tbsp. ground black pepper
1 tsp. ground ginger
6 tbsp. corn syrup solids
7 lbs. lean elk or venison
3 lbs. fat beef trimmings
6 ozs. Fermento


Grind all the meat through 1/4” or 3/16” grinder plate. Place in mixer with all the ingredients and mix until the ingredients are evenly distributed. After mixing, place all the meat into the curing pans, not over 6 inches high, and pack tightly. Be sure all the air pockets are removed. Let the meat cure in the cooler at 38-40º F. for 3-4 days; the thuringer is properly cured when it has a nice red color.After curing, regrind all the meat through a 1/8” plate. Pack meat tightly into stuffer to prevent air pockets. Stuff the meat into 2 3/4” diameter by 30” sewed single-wall beef middles; or, you may use the 3 1/2” by 24” fibrous casings.To produce a thuringer that has a consistent sour flavor, it is of the utmost importance that the correct curing and smoking temperatures are followed very closely. Close attention also should be given to the weather condition, which will govern the conditions in curing and hanging time.After stuffing, hang the thuringer on the smokehouse sticks and space properly. Allow the thuringer to hang at room temperature for at least 10-12 hours or until the product is completely dry. If the weather is cool, increase the hanging time of the thuringer to 24 hours; that is, if the temperature is lower than 65º F.Then place the thuringer into a 100 degree F. smokehouse, apply a heavy smudge and smoke at this temperature for 8-10 hours. Keep the temperature between 100-110º F. during this period.Then raise the smokehouse temperature to 145º F. and heat at this temperature until an internal temperature of 138º F. is obtained. Place in 45 degree F. cooler and chill for at least 24 hours before using. NOTE: During the time the thuringer is being smoked, it is extremely important that you not exceed the maximum of 100º F.