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30lbs summer sausage \ spice sticks

post #1 of 11
Thread Starter 

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

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post #2 of 11

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

post #3 of 11

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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.

post #4 of 11
Thread Starter 

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. 

post #5 of 11

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,

Bear

post #6 of 11
Thread Starter 

more to come!!!

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Helper went and got a load of wood

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post #7 of 11
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

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,

Bear



 

post #8 of 11
Thread Starter 

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

post #9 of 11
Quote:
Originally Posted by dforbes View Post

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


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!

 

 

Bear

post #10 of 11
Thread Starter 

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.

 

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post #11 of 11
Quote:
Originally Posted by dforbes View Post

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.

 

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!

 

Bear
 

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