Col. Big Guys Special Sausage

[Big Guy]

Moose chunks, beef fat chunks and pork chunks mixed and ready to grind

First grind

second grind

Spices thrown and ready to mix

all mixed and put in the stuffer

stuffed

into the smoker

done after 8 hrs in the smoker

now to let them bloom for a couple of hrs and a fridge nap overnight before sampling and packaging.

the recipe

Col. Big Guy's Special Sausage

10 lbs meat, 6lbs moose/with beef fat added, 4 lbs pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1/2 cup fermento
1 cup ice water.

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

on the plate

a close up

 

[maple_leaf_eh]

Where is the LIKE button?

 

[Mooses]

Man after my own heart. Looks great!

 

[jacky]

That looks really good. I like the idea of a second grind. My wife and I make all our own sausage. Even when we run out of game we make our own pork sausage. I only do one grind and make a dinner type sausages. It is a more course sausage for sure and my recipe does not have any cures or nitrates other than salt and what come from the spices. I have often thought of smoking mine like you did but I think I need a bigger smoker

 

[phishroy]

where can you buy fermento in Canada? does it have any other name that it may be under?
i bought some bactiform from a sausage making place last year and the guy told me it is the same thing but when i compared the amounts on how much to use according to the packaging it didn't make sense, something like 1 tspn for 40kg meat slab which seems like a very small amount compared to the fermento.
any ideas?

 

[Mooses]

http://estores.wws5.com/stuffers.com/wecs.php?store=stuffers&action=display&target=RMIFERMENTO

Stuffers Sausage Supplies in Langley has fermento. They take web orders

 

[phishroy]

http://estores.wws5.com/stuffers.com/wecs.php?store=stuffers&action=display&target=RMIFERMENTO

Stuffers Sausage Supplies in Langley has fermento. They take web orders

Thank you for the info' .

 

[j.krug]

Sitting here enjoying a cold beer. Sure wish I had me a couple slices of that. Looks delicious.

 

[Big Guy]

where can you buy fermento in Canada? does it have any other name that it may be under?
i bought some bactiform from a sausage making place last year and the guy told me it is the same thing but when i compared the amounts on how much to use according to the packaging it didn't make sense, something like 1 tspn for 40kg meat slab which seems like a very small amount compared to the fermento.
any ideas?

Fermento is not the same as a culture. Fermento is a lactic acid compound. a culture makes lactic acid in your sausage by fermenting the sugars in the mix, the result is a lowered Ph which is the real reason for using a culture. the lower Ph discourages bad bacteria. The tang of the lactic acid is a by product and what some people like to taste in sausage. Fermento introduces the lactic acid to the sausage directly to achieve the Tang.
If you can't find fermento go to Bulk barn and buy powdered buttermilk to me its the same thing. When I use up my supply of fermento ( from the USA) I'll switch to buttermilk powder.

 

[weimajack]

Hi.-

For this recipe, if cloth casing is really 4 in. diameter?

Seem big!!!!!!!