I NEED HELP, seriously

Discussion in 'General Discussion' started by elkmaster101, Dec 10, 2014.

  1. I just received 40 lbs of ground moose and want to make some summer sausage.

    do i use just any old recipe or is there one special one you want to share?

    I have until 5 pm so time is running out i want to batch it to night and let it stand for 2 days before stuffing 
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Can't help you with a specific recipe, but since the moose is pretty lean you are going to need to add some fat to it or it will be too dry.
  3. timberjet

    timberjet Master of the Pit

    Whatever one you use just make sure you end up with enough fat content. Moose is awfully lean. I prefer pork fat in all my SS. I think it has better texture and flavor especially for lean game meat sausage. I am sure one of the super sausage guys will be along shortly to help you out. You should maybe try putting this in the sausage sub forum. There is a wild game sub forum too but I don't know if maybe the former would be better. Good luck. Happy smoking, timber  Another note, the search feature at the top of the page is really really good. Best one I have seen on any cooking forum.
  4. yes I would agree to the add some fat i have some deer I'm batching out this evening also,  and have pork buts to grind up. I was looking for specifics on spices?

     dry milk nutmeg onion skins or what?
  5. timberjet

    timberjet Master of the Pit

    May be too late but I did this recipe a while back with deer and have done with elk, I don't see why it wouldn't be just as awesome with Moose.http://www.smoked-meat.com/forum/archive/index.php/t-6493.html I could not get high temp. cheese so used frozen crumbled cream cheese and it was excellent. You could omit the cheese altogether though and I am sure it would be just as good.
  6. Well its done! or at least the first step, moose summer sausage batch weighs in at 48 lb,

     just used my common summer sausage mix that i use on deer,

    but thru in some finely chopped red pepper and minced white onion and red pepper seed and a dash of sage..

    and a 8 lb pork butt. it will sit now for 2 Days or 4 just depends on when I can get back to it.

    thinking stuff it Saturday  morning and let it stand in its casings over night, smoke it out on Sunday. 

    going to pack it in12"  1  1/2" dia.  mahogany ( dang those seem to be like gold)  best deal I see is thru LEM at 100  pack for $33.00

    What happened to the 10 for a buck? and 6 cents specials  

    anyway its all batched. along with 38 lb deer-pork mix.  

     I'll shoot some pic. of the mess.

    wife wants to know when we are going to have some free time to do something else on weekends.  

    Soon as it warms up, its kick stand up and we'll ride I told her. 

    until then our hands and cloth smell like Tones the spice of life.

Share This Page