Fruits of the labour
- Thread starter hunter148
- Start date
Wow..........me'n the hounds is drewl'in.............................
Toestit bay-kun, mater, blowme sammuchizz's.
Sqwish oh mustard & 'oarsie sauce, leaf of lettuce, sssssszzzzt, cole reeb.........presto.
Play it agin Sam.
Toestit bay-kun, mater, blowme sammuchizz's.
Sqwish oh mustard & 'oarsie sauce, leaf of lettuce, sssssszzzzt, cole reeb.........presto.
Play it agin Sam.
No Ancient Chinese Secret and the Colonels secret recipe and all that. LOL I knew it was coming so here it is. RECIPE IS FOR 5LBS MIX
I have used different mixes such as 3 lbs of venison to 2lbs lean ground beef, or in this case it was 18lbs of venison to 4 lbs of beef Kidney fat, the lumpy stuff from up off the back, or if using body fat bump the mix to 70% venison to 30% body fat but I have found beef fat or meat makes better cut to venison than pork. Moral is use what you like and adjust to taste
3 tablespoon Kosher salt( I use half)
1talblespoon onion powder
1tablespoon garlic powder
3 tablespoon course black pepper
2 tablespoon paprika
1 tablespoon whole mustard seed
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 1 cup water or ice(use more or less depending on how wet the meat is to start but use it for mixing consistency)
Cure as per instructions( I have used Hi Mountain in the past but I am now using whatever the butcher supply sells at $12 a pound)
If you like spicy ADD
1 tablespoon chipolte
1 tablespoon cajun
Mix meat and spices very well. I have a hand meat mixer. Add cure, mix, the cure will act as a thickener/binder and stuff. Let stand for at least 12 hours not more than 24
Propane smoker, just heat no smoke, start them out as low as you can so they don't sweat 90-110 I find best. After about 2.5 hours bump the heat to 150-160. Using a point and shoot thermometer the exterior will be at 145-150 after about 6-8 hours bump the heat to 200 and once the exterior reads 170-175 stick the sausage with a digital thermometer making sure your inside temp is at least 160. The pictured sausage took the better part of 12 hours and once you bump to 200 things happen fast so keep a close eye.
Take sausage and immediately cool them in water for about 15 20 minutes then hang in a cool place for 3-4 days. Package and enjoy
I have used different mixes such as 3 lbs of venison to 2lbs lean ground beef, or in this case it was 18lbs of venison to 4 lbs of beef Kidney fat, the lumpy stuff from up off the back, or if using body fat bump the mix to 70% venison to 30% body fat but I have found beef fat or meat makes better cut to venison than pork. Moral is use what you like and adjust to taste
3 tablespoon Kosher salt( I use half)
1talblespoon onion powder
1tablespoon garlic powder
3 tablespoon course black pepper
2 tablespoon paprika
1 tablespoon whole mustard seed
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 1 cup water or ice(use more or less depending on how wet the meat is to start but use it for mixing consistency)
Cure as per instructions( I have used Hi Mountain in the past but I am now using whatever the butcher supply sells at $12 a pound)
If you like spicy ADD
1 tablespoon chipolte
1 tablespoon cajun
Mix meat and spices very well. I have a hand meat mixer. Add cure, mix, the cure will act as a thickener/binder and stuff. Let stand for at least 12 hours not more than 24
Propane smoker, just heat no smoke, start them out as low as you can so they don't sweat 90-110 I find best. After about 2.5 hours bump the heat to 150-160. Using a point and shoot thermometer the exterior will be at 145-150 after about 6-8 hours bump the heat to 200 and once the exterior reads 170-175 stick the sausage with a digital thermometer making sure your inside temp is at least 160. The pictured sausage took the better part of 12 hours and once you bump to 200 things happen fast so keep a close eye.
Take sausage and immediately cool them in water for about 15 20 minutes then hang in a cool place for 3-4 days. Package and enjoy
Good stuff..... I didn't do any sausage this year as I still have some from last year, but lots of jerkey to kill winter boredom...... vacuum packers help...... here is last year's haul.... 80 pounds of smoked sausage at a 20% wild boar mix......
sharp shooter
CGN frequent flyer
- Location
- Essex county (Ontario)
I butcher my deer myself too. Have made sausage but never summer sausage yet. Will be doing that next year. I'm drooling and am hungry for some right now!
- Location
- Saskatchewan
thanks for sharing!
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
Pardon my ignorance, but why change temps so much on sausage? I do with whole meats, but not processed. Always looking to learn different techniques.
Madde 20 lbs of summer sausage a month or two ago at 190 with smoke until internal temps were 175 before rinsing in cold water and it was amazing. I have half a log remaining, people devoured it.
Madde 20 lbs of summer sausage a month or two ago at 190 with smoke until internal temps were 175 before rinsing in cold water and it was amazing. I have half a log remaining, people devoured it.
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
Pardon my ignorance, but why change temps so much on sausage? I do with whole meats, but not processed. Always looking to learn different techniques.
Madde 20 lbs of summer sausage a month or two ago at 190 with smoke until internal temps were 175 before rinsing in cold water and it was amazing. I have half a log remaining, people devoured it.
Madde 20 lbs of summer sausage a month or two ago at 190 with smoke until internal temps were 175 before rinsing in cold water and it was amazing. I have half a log remaining, people devoured it.
