30lbs summer sausage \ spice sticks

Discussion in 'Wild Game' started by dforbes, Nov 20, 2010.

  1. dforbes

    dforbes Meat Mopper

    mixed up and in the fridge for at least 24 hours, then on the smoker she goes


  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Care to share your recipe? I will be watching this thread for sure
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now I too would like the recipe for I'm a sausage maker to and I'm always looking for more recipes for my sausages.
  4. dforbes

    dforbes Meat Mopper

    getting ready to start my fire

    recipe as follows

    5 lb ground pork shoulder

    10 lb venison

    6 tbs Morton's tender quick

    9 tsp garlic salt

    12 tsp coarse black pepper

    9 tsp mustard seed

    6 tsp cayenne pepper

    grind pork butts and venison. in a mixing bowl mix all ingredients and set aside. I an large mixing bowl or tub mix the ground pork and venison until the color looks constant throughout. add about  of the seasoning at a time mixing well as you go. when you have it all mixed in evenly, cover with plastic wrap and refrigerate for a minimum of 24 hours. mix 1 to 2 times during  this time. smoke at 190-210 for an internal temperature of 165-168. remove and enjoy.

    I use this same recipe for my summer sausage. to me and my family it has just the right bite, but you may want to reduce the cayenne if you don't like things hot. I would describe it as mildly hot, but every ones taste buds are different.  
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like a winner!

    A little low on TQ, but I would think at those higher temps, it wouldn't matter one bit.

    Can't wait to see the rest of the pics,

  6. dforbes

    dforbes Meat Mopper

    more to come!!!

    spice sticks[​IMG]

    Helper went and got a load of wood

  7. dforbes

    dforbes Meat Mopper

  8. dforbes

    dforbes Meat Mopper

    how much tq should I have used, been making it for years this way.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Normally it would be 7 1/2 TBS of TQ for 15 pounds of meat, but like I said, that would be good for low & slow.

    Since you're running 190˚ to 210˚ smoker temp to 165˚ internal, you're probably through 140˚ in less than 4 hours, so you're fine.

    When I do my Beef sticks & sausage, I smoke too low for too long to use less than 1/2 TBS for every pound of ground meat.

    The only reason I mentioned it, is somebody might use your ingredients and my temps & times. That might not be good.

    BTW: Your sticks look great & your Dump Truck driver is a cutie!

  10. dforbes

    dforbes Meat Mopper

    thanks for the imformation. I got the original recipe from a university web site and have changed everything exept the TQ to meet my taste. I  may adjust thtat just for safty reason. Yea my dump truck driver is the man. 3 and a half years old and he can pick out a piece of cherry, oak, pecan, or hickory every time. I think its in his blood. Gonna be a smoker for sure. The summer sausage got baged and tagged before I got the fiished pictures.


  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!  That's better than I could do!

    The only way I would know which one was Pecan would be because I know other other 3.

    I never saw Pecan.

    I don't think I could drive that wood dumper either!


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