i was going to do this recipe for some moose summer sausage but when i started putting the ingredients to gether it looked like alot of salt. actually TOO much salt. i am quite green at sausage making and this was my 1st summer sausage. i decided to go with Ryteks venison recipe.
have a look at this and please give me some feed back. it looks very tasty but i am worried about ruining it with too much salt !!!
5 lb Ground Venison
1 lb Ground Beef or pork trimmins
2 cup Water
3 Tbsp Morton tender Quick (this is the cure and is VERY important)
2 1/2 Tbsp Non Iodized Salt
4 Tbsp Soy Flour ( non fat dry milk will work)
3 Tbsp Course Black Pepper
1 Tbsp Crushed red pepper
1/2 Tbsp Mustard Seed
1/2 Tbsp Musard powder
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1/2 cup Jalapeño Pepper's Chopped ( fresh is best)
1 1/4 cup High Temp Cheddar Cheese
2 to 3 2 1/2" X 20" Fibrous Casings
Liquid smoke ( optional)
thanks for any feed back
GOLIATH
have a look at this and please give me some feed back. it looks very tasty but i am worried about ruining it with too much salt !!!
5 lb Ground Venison
1 lb Ground Beef or pork trimmins
2 cup Water
3 Tbsp Morton tender Quick (this is the cure and is VERY important)
2 1/2 Tbsp Non Iodized Salt
4 Tbsp Soy Flour ( non fat dry milk will work)
3 Tbsp Course Black Pepper
1 Tbsp Crushed red pepper
1/2 Tbsp Mustard Seed
1/2 Tbsp Musard powder
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1/2 cup Jalapeño Pepper's Chopped ( fresh is best)
1 1/4 cup High Temp Cheddar Cheese
2 to 3 2 1/2" X 20" Fibrous Casings
Liquid smoke ( optional)
thanks for any feed back
GOLIATH
