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Hello All!!! Seeking Advice

post #1 of 4
Thread Starter 

Hello Guys.  


Name is Matt.  Am desperate for a bit of information as I am currently deboning about 7 deer shot last week. 


Before I start.  This forum and the folks posting on it are AWESOME!!!!  What a great resource.


Anyway...A bit of back ground as requested.


Teacher and a Football Coach Here in Texas.


Grown up hunting and fishing and watching my dad make sausage and jerky.


Now have many of the tools myself....Grinder (Heavy capable of grinding a bunch in a little time) 15 lb LEM stuffer


Not the greatest of smokers but have had good results.  Masterbuilt electric smoker (last year put 12 - 20 inch x 2/12 inch summer sausages at a time in it with really good results) Did close to 150 lb.  Now also have a large heavy duty BBQ pit with Fire box that I might try this year.  Think I can produce a heavier smoke at lower temps as I have had my doubts that I am getting the amount of smoke I want at the lower temps on the electric smoker.  Anyway


Last year made Vineson Jalapeno/Cheese summer sausage with this recipe (with pink #1 cure added) and had really good results.


Jalapeño-Cheese Venison Summer Sausage Recipe

3 pounds venison
2 pounds pork
5 tablespoons Morton Tender Quick Curing Salt
1 tablespoon black pepper
1 teaspoon mustard seed
1 teaspoon marjoram
1 tablespoon sugar
1 tablespoon garlic powder (or 5 minced fresh garlic cloves, if you have them)
4 fresh jalapeño peppers
½ pound high-temperature cheddar cheese


It was a hit..Everyone loved it.  I loved it.  My kids loved it.  I prefer it over link sausage because it is easy to make and easy for wife and kids to grab and eat.  Plus I get all the ooohs and aaahs at all the Christmas get togethers.


HOWEVER  after reading everything on the internet I want to try Rytek Kutas recipe, which calls for......


From Rytek Kutas book.

10# Batch

1 Tbl ground black pepper
5 Tbl Kosher Salt
4 Tbl Powdered dextrose
2 tsp Insta cure #1
1 Tbl ground coriander
1 tsp ground ginger
1 tsp mustard
1 tsp garlic powder (optional)
6 Tbl corn syrup solids
8# lean venison
2# pork trimmings
1 1/4 cup fermento


I am very interested in the

Fermento (which i have read can be substituted with dried non fat buttermilk)

Corn Syrup Solids

and the powdered dextrose


many of the postings on here say these can be substituted for each other..??? my question is why would Kutas call for all three.


I have the corn syrup solids

I have the dried milk

I don't have the powdered dextrose which i do understand I can substitute less amounts of sugar.


Any suggestions?

post #2 of 4

texas.gif  Good afternoon and welcome to the forum, from a nice, sunny and cool day here in East Texas. Lots of great people with tons of information on just about  everything.


I.m sure someone will along with some suggestions 



post #3 of 4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #4 of 4
Thread Starter 

Thanks Guys

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