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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-03-2008, 05:19 PM   #1
cowgirl
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Default Spicy Smoked Chaurice Sausage

Sorry... these are not moink balls!! I would have made some if I had time.

Last week was the start of deer season here. My house is "deer camp" for me and my hunting friends...so I made up lots of finger food.

This spicy chaurice went well with cold beer....

I started with 5lbs of ground pork...added one medium chopped onion and 4 cloves of garlic..minced.



Mixed the spices in with one cup of beer...

2 TBs kosher salt
2 tsps dry thyme
1 tsp red pepper flakes
1 TBs cayenne
2 TBs dried parsley
1 bay leaf crushed








Mixed the spice slurry into the meat and chilled overnight..
The recipe calls for stuffing this into casings, I rolled it into 2" balls and onto the smoker with some hickory.
I smoked them at 225 for 2 hours.








They were pretty tasty and went well with my japapeno pickled eggs and cold beer.

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Old 12-03-2008, 05:31 PM   #2
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Looks great! I'm saving that one, too.

That coozie with "MINE" on it would start fights at my place.

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Old 12-03-2008, 05:33 PM   #3
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Really looks good!!
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Old 12-03-2008, 05:38 PM   #4
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LOL Jim....If I ever find Mr. Right...I'll change it to "Ours".

Thank you Brian!
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Old 12-03-2008, 06:14 PM   #5
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Cowgirl is back! Missed ya! That looks great!
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Old 12-03-2008, 07:10 PM   #6
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Default moinks

my mom makes them in the oven for the holidays,they go so fast it's unreal,guess i need to make a call for my personnal batch those look good
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Old 12-04-2008, 12:53 AM   #7
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Girl you got talent! Thanks for posting the instructions/pics.

One question: do you make the meat balls to sit over nite, or just the meat-slurry mixture?
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Old 12-04-2008, 05:20 AM   #8
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Looks like some heated up yum right there.
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Old 12-04-2008, 05:28 AM   #9
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Great looking finger foods. I'll have to give those a try.
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Old 12-04-2008, 05:28 AM   #10
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nicely done!
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Old 12-04-2008, 07:07 AM   #11
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I'd hit that!
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Old 12-04-2008, 08:34 AM   #12
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Outstanding looking venison.
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Old 12-04-2008, 09:22 AM   #13
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Quote:
Originally Posted by Ron_L View Post
Cowgirl is back! Missed ya! That looks great!
Thank you Ron! I've missed ya too.

Thank you folks!

Single Fin, I mix the spice into the beer....then mix with the ground pork. Then I chill the meat overnight and roll into balls the next day.


I used some of the spice sausage to make scotch eggs......they were pretty good too.

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Old 12-04-2008, 09:47 AM   #14
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Scotch Eggs and pickled eggs.......droooooooool
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Old 12-04-2008, 11:19 AM   #15
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Nice, chaurice and pickled eggs.
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