Wanted: Bear Sausage Recipe
- Thread starter matt_14_85
- Start date
Bear Kielbasa
6 lbs. pork butt
6 lbs bear
1 tsp. liquid smoke in 1 pint of water
2 tsp pink salt (curing sale #1)
5 garlic cloves (crushed)
5 Tbs. kosher salt
2 Tbs. Corn syrup
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tspn cayenne pepper
½ cup milk powder
Remove all fat from the bear meat and discard, remove the fat from the pork and save. Grind the pork fat using a 3/16" plate and place in freezer, grind rest of the meats through a ¾ plate . Mix all the ingredients well including the frozen fat. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F
Let sausages cool down, resist temptation of cutting them when they are hot out of the smoker.
6 lbs. pork butt
6 lbs bear
1 tsp. liquid smoke in 1 pint of water
2 tsp pink salt (curing sale #1)
5 garlic cloves (crushed)
5 Tbs. kosher salt
2 Tbs. Corn syrup
1-1/2 Tbs. freshly ground black pepper
1-1/2 tsp. marjoram
2 tsp. dried-rubbed summer savory
2 Tbs. sweet Hungarian paprika
1 tspn cayenne pepper
½ cup milk powder
Remove all fat from the bear meat and discard, remove the fat from the pork and save. Grind the pork fat using a 3/16" plate and place in freezer, grind rest of the meats through a ¾ plate . Mix all the ingredients well including the frozen fat. Stuff the sausage into 52 mm soaked fiberous casings smoke with maple wood start at 130 F for 2hrs then raise the smoker to 170 and smoke to an internal of 152 F
Let sausages cool down, resist temptation of cutting them when they are hot out of the smoker.
http://www.yesgroup.ca/main_site/
for all your meet processing needs, from grinders and binders to smokers and stuffers.
the website is poor but if you give them a call they ahve almost anything you want for sausage making. ask to speak with mario, great guy to deal with, he knows his stuff and very willing to help, he even email me some articles and good e-books for sausage making.
for all your meet processing needs, from grinders and binders to smokers and stuffers.
the website is poor but if you give them a call they ahve almost anything you want for sausage making. ask to speak with mario, great guy to deal with, he knows his stuff and very willing to help, he even email me some articles and good e-books for sausage making.
