cowgirl
08-31-2009, 06:25 PM
Not sure if there are many dove hunters here, but the sausage recipe is pretty tasty... (taken from my blog)
2.5lbs Dove Meat
4.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer
Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes...
Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours. Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.
I made my canadian bacon... butterflied a pork loin.
1 TBS Mortons tender quick and 1 teaspoon sugar PER pound of meat for the cure...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6643-1.jpg
I cured for 3 days and soaked in cool fresh water for 2 hours....
rehydrated some morels....
http://i287.photobucket.com/albums/ll142/cowgirls_photos/005-1-2.jpg
Browned and cooled the dove sausage...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/039-1.jpg
Topped cured bacon with the sausage and morels....
http://i287.photobucket.com/albums/ll142/cowgirls_photos/050-1.jpg
rolled and tied...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/054-1.jpg
Into the smoker with a bit of hickory...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/060-1.jpg
http://i287.photobucket.com/albums/ll142/cowgirls_photos/085-1.jpg
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6768-1.jpg
It came out good! I will definately be making this again.
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6787-1-1.jpg
2.5lbs Dove Meat
4.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer
Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes...
Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours. Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.
I made my canadian bacon... butterflied a pork loin.
1 TBS Mortons tender quick and 1 teaspoon sugar PER pound of meat for the cure...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6643-1.jpg
I cured for 3 days and soaked in cool fresh water for 2 hours....
rehydrated some morels....
http://i287.photobucket.com/albums/ll142/cowgirls_photos/005-1-2.jpg
Browned and cooled the dove sausage...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/039-1.jpg
Topped cured bacon with the sausage and morels....
http://i287.photobucket.com/albums/ll142/cowgirls_photos/050-1.jpg
rolled and tied...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/054-1.jpg
Into the smoker with a bit of hickory...
http://i287.photobucket.com/albums/ll142/cowgirls_photos/060-1.jpg
http://i287.photobucket.com/albums/ll142/cowgirls_photos/085-1.jpg
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6768-1.jpg
It came out good! I will definately be making this again.
http://i287.photobucket.com/albums/ll142/cowgirls_photos/100_6787-1-1.jpg