30lbs summer sausage \ spice sticks
- Thread starter dforbes
- Start date
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- Mar 12, 2009
- 14,477
- 58
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.
- Feb 18, 2008
- 240
- 11
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.
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.
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
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
- Feb 18, 2008
- 240
- 11
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
- Feb 18, 2008
- 240
- 11
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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