I used hog casings.In the recipe I see no mention of the pepper and cayenne.That is mentioned under the sausage title?I guess it means that you add it to your liking,I just added a bit cause I dont like firey hot smokies!Let smokies mature in fridge overnight before taking a sample,it lets the cure and spices meld together nicely :~)Mmmm Enjoy! To eat I bake these or cook over an open fire.They are also great cold too!
You can any other game meat (Moose perhaps) for this recipe. It is a easy and excellent recipe for a quick snack or hors d'oeuvre. The kids will love this if you go easy on the pepper and cayenne.
Ingredients 10 lbs. lean ground venison.
4 lbs. ground pork meat.
2 cups soy protein concentrate or non -fat dry milk, (this is your binder).
5 tbsp. salt
1 tbsp. sugar
2 level tsp. praque powder #1 or #2, (make certain you understand what praque powder is, and what it does prior to using. Check in the FAQ section of this web site.)
2 tbsp. garlic powder
**** From any butcher supply co. you can purchase premix meat cure that includes in the correct proportions salt, sugar, & praque powder #2 as a substitute to number 6.
Preparation mix all ingredients together in a large mixing bowl.
put through your sausage stuffing machine, make sure the casings are fully engorged, even & consistent.
Smoking Method Using Bradley Hickory flavor bisquettes slowly increase the smoke house temperature to about 150 degrees with the damper 1/4 open.
Continue smoking until the outside of the casing begins to dry and change to a red colour.
The total smoking process should be about 5 to 6 hours or when the internal temperature of your sausage gets to 150 degrees.
Allow to cool over night & then you can eat it over the next 2 to 4 weeks. This recipe freezes very well if you use fresh meat.
Ready to Serve This recipe freezes very well if you use fresh meat.
I find this to be a great snack foods for kids and myself. I put it in there lunch boxes, tackle boxes or any time we are travelling, it makes a great snack food.
(Thank you to Bradley smoker for this one)