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Venison Summer Sausage
Well we had a late start since some kids wanted to steal stuff from my porch last night.... Just got meat grinded, seasoned with Cure and grinded again Taste test was great. In the fridge going to let bloom about 6hrs before the smoker. Going to let it sit at 120 for 2 or so hours and... -
Venison Summer Sausage
Yes! Not brand new but compared to yall very new. Thanks for the tips -
Venison Summer Sausage
Making my first attempt at summer Sausage. Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. Will grind/mix tonight and let sit overnight regardless of instructions saying to smoke right away... -
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Sausage Making
Wanting to follow up here as I will be making my next batch here Again will be using wild pig, trimmed very heavily.. Will be using butcher pork fat. Concerns on the dryness. Will be likely upping the wine and possibly the pork fat to 75%? Also going to decrease the fennel and increase red... -
Chourico Recipe?
It looks like it taste good! I'm interested to see how this compares to the store bought when I make. i dont have a kidney plate but will course grind it. Thanks for sharing. -
Chourico Recipe?
Seems to be. I personally didn't realize how garlic heavy it is, but paprika most definitely. Keep me updated! -
Chourico Recipe?
If you do post the recipe you used here and what you think. I'll do the same -
Chourico Recipe?
This is whag im looking for! Will try and post back in a couple weeks with how it compares. -
Chourico Recipe?
Definitely miss New England. Only Publix has it down here. -
Chourico Recipe?
Fairly new to making sausage, done a few batches of hot Italian and sticks. Got 10lbs of venison in the freezer and shot a 175lb pig last night turning into all sausage. I've seen many recipes here although never a chourico recipe (not chorizo). Has anyone tried? Planning on hot Italian... -
Thanksgiving experiment
Thanks. Think that was my previous problem of only smoking it. Will be using my pitboss lockhart. -
Thanksgiving experiment
Definitely glad wasn't the only one who thought that. I'll take pics and say how it turns out. -
Thanksgiving experiment
That was my concern as well. I actually took the brine recipe from elsewhere and modified a little. Increase water, Jeff's rub, celery seed etc. Had good reviews for fry so we will see. -
Thanksgiving experiment
Experimenting with our turkey this year. Smofried. Love the idea. Tried smoking turkey in the past and compared to fried I just didn't care for it. 13lb or so brining in 3 gallons of water, 1 cup if mustard(wanted dijon but had non left), 3 cups light brown sugar, 1/2cup of sea salt, 1tbsp of... -
Sausage Making
Through the 1st pack on the pit boss tonight. Also made some squash fritters from the garden. Turned out great for my 2nd ever batch. I think next time a bit spicier, maybe increase the hot pepper flakes. They also were slightly dry. More fat or red wine next time? Regardless very happy. -
Sausage Making
8lbs pork 2 lbs pork fat 3 tbsp sea salt 1tbsp and 1 tsp black pepper 2 tbsp cracked fennel seed 1.5tsp whole fennel 3tbsp minced garlic 2tbsp crushed red pepper 1tsp anise 0.5tsp caraway 1tsp ground coriander 1tsp oregano 2 tsp msg 1/2 cup ice cold red wine (I used a cabernet sauvignon) I... -
Sausage Making
Thank you all again for the recipes and advice. I used a few of the recipes on here for the hot Italian, tweaking and adding here and there. I did do the fry test and got it tasting wonderful. The wife's very happy. -
