J
JamesB
Guest
So, Dad is over at a cousins house for a Christmas Party... He tells someone that I had tried my hand at making sausage (2 times now), Now I've got 35lbs of venison on it's way... Don't know what cut/cuts, but thinking hind quarter... Unless anybody can suggest better, I'm going with this. Let me know what you think!
Thanks,
James.
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Smoked Link Sausage
Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork
butts)
Mix all spices in ice water until dissolved. Pour spice mixture over meat
and mix until well blended. Stuff into casings. After stuffing, let casings
hang until dry to touch.
Once casings are dry, place in smoker. Cook at 130 degrees for one hour with
minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn
the desired mahogany color. After color is attained, reduce smoke, increase
cooker temp to 180 degrees and smoke until sausage reaches internal temp of
152 degrees. Takes 3.5 to 5 hours.
To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp
chedder coursley shreeded per lb of meat.
Note: If bacon trimmings are not used it will be necessary to add more salt
to compensate. Bacon bits/trimmings can usually be found at most of the
grocery stores. And, marjoram can be used instead of the parsley but I fing
the parsley gives a more subtle flavor profile as it is not as pungent as
marjoram. Use whichever one you prefer. And we prefer to double gring the
meat giving it a finer texture instead of adding any additional binders.
Hope ya like it!
BigDave
Thanks,
James.
-----
Smoked Link Sausage
Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork
butts)
Mix all spices in ice water until dissolved. Pour spice mixture over meat
and mix until well blended. Stuff into casings. After stuffing, let casings
hang until dry to touch.
Once casings are dry, place in smoker. Cook at 130 degrees for one hour with
minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn
the desired mahogany color. After color is attained, reduce smoke, increase
cooker temp to 180 degrees and smoke until sausage reaches internal temp of
152 degrees. Takes 3.5 to 5 hours.
To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp
chedder coursley shreeded per lb of meat.
Note: If bacon trimmings are not used it will be necessary to add more salt
to compensate. Bacon bits/trimmings can usually be found at most of the
grocery stores. And, marjoram can be used instead of the parsley but I fing
the parsley gives a more subtle flavor profile as it is not as pungent as
marjoram. Use whichever one you prefer. And we prefer to double gring the
meat giving it a finer texture instead of adding any additional binders.
Hope ya like it!
BigDave
