in. pred
Smoking Fanatic
- Nov 24, 2024
- 546
- 597
been working up a simple fast ss mix the last several months. tried all kinds of mixes of meat ratios and seasonings. i found lots of things can change your flavor profile. the best mixes have been pure very lean chuck or a deer/sausage 1.5-.5 ratio to give me the best results. i opt for the lowest fat content i can and still get bind.
this last batch was awesome. so i thought i would share my mix with you all. this isnt a long process you can mix this roll logs(no casings here)wrap in plastic and smoke them in one day.
1.5# ground deer and .5# lean pork sausage- (not the big store fatty crap)
32g AC Leggs ss mix
8g tender quick - if your salt sensitive back off TQ 2g (8g is already under recommended anount)
1TBS liquid smoke
1tsp course black pepper
4TBS water (you can use beer instead and get beer smell and flavor back in the sausage!)
put all that in the stand mixer and mix it slow med until it starts to smear fat on the bowel. then roll out some logs with your hands. then roll and spin them in plastic wrap like sausages. place those in fridge for at least 4 hours. when your ready unroll from plastic on a sheet pan and place in the oven.(if im smoking them i leave out the liquid smoke) cook them @215 till 160* internal. remove from oven and let cool some. then i put them in bags and set in fridge over night. simple as that and healthier than store bought. i will never buy ss again!
this is what you should end up with. hope it encourages some of you to try your own. enjoy!
i make my logs cracker sized. but they could be rolled much bigger or stuffed in loaf pan for sliced lunch meat!!!
this last batch was awesome. so i thought i would share my mix with you all. this isnt a long process you can mix this roll logs(no casings here)wrap in plastic and smoke them in one day.
1.5# ground deer and .5# lean pork sausage- (not the big store fatty crap)
32g AC Leggs ss mix
8g tender quick - if your salt sensitive back off TQ 2g (8g is already under recommended anount)
1TBS liquid smoke
1tsp course black pepper
4TBS water (you can use beer instead and get beer smell and flavor back in the sausage!)
put all that in the stand mixer and mix it slow med until it starts to smear fat on the bowel. then roll out some logs with your hands. then roll and spin them in plastic wrap like sausages. place those in fridge for at least 4 hours. when your ready unroll from plastic on a sheet pan and place in the oven.(if im smoking them i leave out the liquid smoke) cook them @215 till 160* internal. remove from oven and let cool some. then i put them in bags and set in fridge over night. simple as that and healthier than store bought. i will never buy ss again!
this is what you should end up with. hope it encourages some of you to try your own. enjoy!
i make my logs cracker sized. but they could be rolled much bigger or stuffed in loaf pan for sliced lunch meat!!!
