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Smoked venison sausage

post #1 of 14
Thread Starter 
Made with Tex mex fresh sausage mix
post #2 of 14
Thread Starter 
post #3 of 14
Thread Starter 
Lots of beef fat used a very course grind on the meat.
post #4 of 14
Thread Starter 


Used cherry and apple wood chips via the magnum pig
post #5 of 14
Thread Starter 
post #6 of 14
Looks tasty! Nice smoke!
post #7 of 14
Thread Starter 
It's been in a thirty minute ice bath , now it's
Air drying at room temp.
I anticipate by tomorrow the smoke flavor will be good .
post #8 of 14

Do you have a recipe for a mild breakfast sausage, that's not sweet, and not too hot. Primarily using venison.  I'm new at this, hope you can help. 

post #9 of 14

Sausage looks great!!

 

Al

post #10 of 14
Thread Starter 
Fresh pork sausage (breakfast
For ten pounds
5 tbsp salt
1 tbsp. ground white pepper
2 tbsp sage
1 tsp. Ginger
1tbsp. Nutmeg
1 tbsp. Thyme
1 tbsp. Parsley
1tbsp. Ground red pepper( adjust or emitt)
1/2 pint ice water
1/2 pint apple juice (iced)
50 percent pork butt
50 percent pork trimmings
Keep meat 34 degrees through out the grind
Grind thru 3/16 plate once
Mix in spice ingredients after a ten minute soak in the liquid
Mix thoroughly
Stuff sausage into 28 mm hog casing
Or 24mm lamb casing
Keep everything very cold
Two reasons 1. It prevents botchlism and 2. It preserves the overall smoothness texture of the finish product
post #11 of 14
Quote:
Originally Posted by Brud View Post

Fresh pork sausage (breakfast
For ten pounds
5 tbsp salt
1 tbsp. ground white pepper
2 tbsp sage
1 tsp. Ginger
1tbsp. Nutmeg
1 tbsp. Thyme
1 tbsp. Parsley
1tbsp. Ground red pepper( adjust or emitt)
1/2 pint ice water
1/2 pint apple juice (iced)
50 percent pork butt
50 percent pork trimmings
Keep meat 34 degrees through out the grind
Grind thru 3/16 plate once
Mix in spice ingredients after a ten minute soak in the liquid
Mix thoroughly
Stuff sausage into 28 mm hog casing
Or 24mm lamb casing
Keep everything very cold
Two reasons 1. It prevents botchlism and 2. It preserves the overall smoothness texture of the finish product

No cure?
post #12 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

No cure?

Never mind missed the fresh sausage part...
post #13 of 14
Quote:
Originally Posted by dirtsailor2003 View Post
 
Quote:
Originally Posted by Brud View Post

Fresh pork sausage (breakfast
For ten pounds
5 tbsp salt
1 tbsp. ground white pepper
2 tbsp sage
1 tsp. Ginger
1tbsp. Nutmeg
1 tbsp. Thyme
1 tbsp. Parsley
1tbsp. Ground red pepper( adjust or emitt)
1/2 pint ice water
1/2 pint apple juice (iced)
50 percent pork butt
50 percent pork trimmings
Keep meat 34 degrees through out the grind
Grind thru 3/16 plate once
Mix in spice ingredients after a ten minute soak in the liquid
Mix thoroughly
Stuff sausage into 28 mm hog casing
Or 24mm lamb casing
Keep everything very cold
Two reasons 1. It prevents botchlism and 2. It preserves the overall smoothness texture of the finish product

No cure?

 

 

Quote:
Originally Posted by dirtsailor2003 View Post
 
Quote:
Originally Posted by dirtsailor2003 View Post

No cure?

Never mind missed the fresh sausage part...

 

Sausage looks good but "No cure" is a good question if you slow smoked the sausage. Fresh sausage should be hot smoked at 180 to 210 degrees smoker temp

post #14 of 14
Looks great!!
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