i made this up with 50 / 50 moose and pork with about 20% pork fat. also added some high temp cheese. everyone that has tried them were very impressed. ive been working on different sausage recipes for roasting at the river during the fishing season that is coming up !!!
use 10 lbs of meat - any combination
Grind meat in 3/16 grinder plate once
Mix up - 2 C Soya Protein Concentrate
1 T Ground White Pepper
1 T Mace
1 t Ground Ginger
1 T Ground Nutmeg
5 T Salt
2 t Insta Cure ( Pink Salt )
Blend in - 3 C Whole Milk - Ice Cold
3 Large Eggs
Mix in seasoning and let stand in fridge for 24 hours or overnight
If you want cheese smokies - add 1 lb of your favorite cheese.
Stuff in your favorite casing - I use a #29 ( I said 26 in the Q-view - my mistake )
Bring internal temp to 160 then take out and spray with ice cold water until it reaches 100. Then let hang at room temp for one hour or so to let it bloom.
i replaced the soy protein with non fat milk powder !!!!!
GOOD LUCK AND ENJOY