Originally Posted by WaterinHoleBrew
Originally Posted by Bladebuilder
Thank you! It turned out really good! Nice and moist, nice pop when you bit into it, its juicy too. I haven't eaten a lot of different sausage, nor know what authentic sausages are supposed to be like, but I have found this to be better than any of the sausages I have had made at any of the local butcher shop/meat processing places around here. I have read a lot here, and got both Rytek Kutas, and Marianski's books for Christmas. SO much info to digest! But it's fun learning!
They look real good ! This your own recipe or did ya follow one ? Care to share the recipe, if ya can... If not, I understand !
Ya know, it's kinda funny that once ya start makin your own Q, be it ribs, brisket, PP, sausage, etc that the store bought or even stuff ya get from a local butcher just doesn't compare to YOURS ! And that's a hell of a great feeling to have... Sausage making is a bunch to learn & digest for sure, but fun to do so ! Congrats on the great turnout on your sausage !
There hasn't been anything I have tried since joining here, that hasn't turned out better than store bought. It makes a guy wonder if all the old world talent, flavor, taste/texture has been lost when overtaken by commercial process, I know its happened. Take bacon for example. All the bacon I buy, is almost falling apart just trying to get it from the package to the pan. Not so with home made, it still feels like meat!
As for sharing, I would feel guilty NOT sharing. Everybody here has been very encouraging and helpful.
As for the recipe, here are the ingredients I used for the Polish sausage type type. The book recipe called for all pork.
18 pounds venison
5 pounds pork shoulder
2 pounds bacon ends
5 cups soy protein concentrate OR non-fat dry milk
3/4 cups salt
5 tsp cure #1
2 1/2 Tbsp powdered dextrose
2 1/2 Tbsb ground black pepper
2 1/2 tbsp ground marjoram
3 Tbsp fresh garlic
5 cups ice water
This recipe was ground, mixed, stuffed, dried for a few hours, and smoked to IT of 155. Into a snow drift to cool.
Second recipe, was my bastardized recipe of two book recipes, and this recipe by myboy found here http://www.smokingmeatforums.com/t/133281/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide
Anybody can comment or tell me if I did something I shouldn't have.
I couldn't find any cultured buttermilk
20 pounds Venison
4 pounds pork
1 pound bacon ends
2 1/2 cups soy protein
5 tsp insta cure #1
5 tsp garlic powder
3/4 cups salt
2 tbsp smoked paprika
2 1/2 tsp Accent
1 tsp corriander
1 1/2 tsp marjoram
1 1/2 tbsp ground mustard
2 tbsp black pepper
1 1/4 cup corn sryup solids
2 tbsp onion powder
1/2 cup dry milk powder
5 cups ice water
This one was ground, mixed, ground again, stuffed, and into the fridge over night. Then dried, smoked to IT of 165 ( got caught up in the other batch, and let it get hotter than I wanted. Then got a snow bath to cool.