Sausage recipe

Discussion in 'Sausage' started by berninga87, Dec 21, 2014.

  1. berninga87

    berninga87 Smoking Fanatic

    So I've just kind of gotten into sausage making(with a lot of help from SMF). I've made a few brat recipes and this venison/pork recipe below which has been my favorite so far. My question is; can I use turkey as a substitute for the venison in this recipe? Does anything jump out to anyone as a reason that I couldn't do that? Im thinking the only change would be to raise the finish temp b/c I'm using poultry. Still plan to use the pork unless told otherwise. My family is so burned out on turkey on the holidays, but we had one given to us and I'm not going to let it go to waste so I though this could be a good option. What do you guys think? Thanks.

    2.5 lbs venison with sinew trimmed
    2 lbs fattest pork you can find
    1 1/3 ounce (36 grams) kosher salt
    1 teaspoon pink salt, curing salt #1
    1.5 Tablespoon dextrose or substitute with 3 teaspoon sugar
    24 oz crushed ice
    4 teaspoons white pepper
    3 teaspoons dry mustard powder
    3 teaspoons garlic powder (not garlic salt)
    1/2 cup dry milk powder
    Hog casing

    Partially freeze meat and grind through large die onto a baking sheet. Return to freezer until it's crunchy but not completely frozen.
    Combine with salt, pink salt , dextrose/sugar, and ice. Grind through small die into a mixing bowl set in ice or one that has been in freezer for an hour or so.
    Add pepper, mustard, and garlic and mix for 3-4 minutes. Add milk powder and mix for a couple more minutes until it's a paste-like consistency. Sauté a little bit and check for seasoning.
    Stuff into hog casings that have been soaked for 30 mn and rinsed thoroughly, tie into rings and let dry in fridge uncovered over night or at least 8 hours.
    Smoke at 180 degree until internal temp reaches 150. Immediately place into an ice bath to completely chill.
  2. Turkey is a very good substitute for any lean meat in any sausage. Include the fat and the skin and partially frozen grinds better than thawed and soft.

     The attached picture is hot smoked Polish sausage made with turkey and fat pork trimming.
  3. berninga87

    berninga87 Smoking Fanatic

    Thanks for the reply! I'm not sure what happened. I tried to post this in sausage on tapatalk and somehow it got in the wrong section. Can an admin please move it for me? Thanks!

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