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JT's venison hot links

post #1 of 11
Thread Starter 
Been messing around with some different spices and this is what I came up with. Can't wait till tomorrow to throw some on the long horn. I am soaking the hog castings getting ready to stuff.

4-lbs ground venison, coarse grind
3-lbs ground pork, coarse grind
2oz water per lb of meat[/font]
2-tbsp coarse ground black pepper
2-tbsp crushed red pepper flakes
2-tbsp cayenne
5-tbsp hot paprika
2-tbsp sea salt
2-tbsp whole mustard seeds
1/4-cup minced fresh garlic
1 1/2-tbsp garlic powder
1-tsp ground bay leaves
1-tsp whole anise seeds
1-tsp coriander
1-tsp ground thyme

Mix all the spices and garlic into the water
Pour the spiced liquid over the meat and mix well
Stuff into hog casings

post #2 of 11
Thread Starter 
Well it 10:40 the mess is put away.Thinking about hitting the hay...







Can't wait till the morn fire up the long horn.
post #3 of 11
Badman
Looking good !!!
If you do not mind me asking, what is the ingredient in the picture on the upper left of the aluminum foil? Minced Garlic.....
post #4 of 11
badman

great looking sausage hope they taste as good as they look
post #5 of 11
Looking good brother ! just don't for get to post some pic's after they are done.
post #6 of 11
Thread Starter 
If you do not mind me asking, what is the ingredient in the picture on the upper left of the aluminum foil? Minced Garlic.....

10/4 minced garlic. got up a little late longhorn is at 110 degrees will post up when loaded......
post #7 of 11
Thread Starter 
Got some on pecan is doing its thang. Want be long, and it will be on

post #8 of 11
Thread Starter 
They are out and the flavor is about right. I next time will back off a little on the garlic to about 1/8 cup minced and down to about 1/2 tsb coriander. Other than those changes they had good flavor hot but not too hot.


post #9 of 11
Those really look good badman. Great job.
post #10 of 11
They look excellent Badman! PDT_Armataz_01_37.gif
post #11 of 11
good work! snausages look great-ain't it fun?-copied your mix-and took note of the changes.thanks
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