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Episode IV: the sausage wars

Discussion in 'Sausage' started by grouse, Dec 21, 2013.

  1. grouse

    grouse Fire Starter

    Running Tally of sausage mix

    10lbs of Venison Kielbasa with marjoram
    10lbs of Venison Kielbasa 
    20lbs of Venison breakfast sausage
    20lbs of Venison hot-dogs
    5lbs of venison hot-dogs with Aleppo peppers
    15lbs of Venison sausage
    10lbs of venison sausage with Aleppo peppers. 

    90lbs of sausage for the stuffing.

    Breakfast sausage

    3lbs venison
    2lbs pork shoulder

    2 2/3tbs kosher salt
    1 tsp cure

    5 tbs fine grated fresh ginger

    1 tbs ground sage

    1 tbs minced garlic (vampire retardant)

    2tsp white pepper

    My wife likes it chunky so ground it all on coarse and mixed it up in 5lb batches.  vac-packed for over night, Stuffing in sheep casings tomorrow. 

    Venison Sausage  
    3lbs venison

    2lbs pork shoulder

    2Tbs sugar

    3Tbs kosher salt

    1 TBS onion powder

    1tps white pepper

    2 tps Hungarian paprika

    1 tps pink 1

    1/2 tps allspice

    1/2 tps nutmeg

    1tps black pepper

    1/2 tps garlic powder

    * 3tbs ground Aleppo peppers for two 5lb batches
    Again wife likes it coarse ground, though i did run this batch through twice for poops and giggles.  These are going into pork casings tomorrow.

    Venison Kielbasa

    3lbs venison,

    2lbs  pork shoulder 

    8tsp kosher salt

    1tsp pink cure 1

    3 tsp sugar

    4 tsp white pepper ground

    3 tsp dry mustard

    1/2 tsp garlic powder

    *3tbs of dried marjoram for winter kielbasa

    You guessed it chunky again, will stuff into hog casings tomorrow.

    Venison Hot-dogs
    3lbs Venison

    2lbs pork shoulder

    2tbs kosher salt

    2 tsp pink cure

    2 tbs dry mustard

    4 tsp Hungarian paprika 

    2 tsp coriander

    1/2 tsp white pepper

    1tbs minced garlic

    4 tbs corn syrup

    *added 3tbs Aleppo peppers in 5lbs of this batch.
    Ground double fine and emulsified very nicely. These will be stuffed into sheep casings tomorrow, we have done these in hog before and want to try them in sheep. 

    For next weekend i have...
    I also have curing 1 pork belly in (3) 4lb sections:
    Maple syrup cure,
    Brown sugar cure,
    Black pepper cure,

    I also have a 10lb beef brisket curing, 
    1 3lb corned beef,
    1 7lb pastrami.

    I have a leg of pork i will be doing in a ham when i have time.

  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Wow! That 's a lot of sausage. I like most sausage other than bologna and hot dogs coarse ground Thanks for sharing the recipes.
  3. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Must have had cooling water cut into that sausage press to keep it from melting down!

    My word that is a load of sausage. Sheep casing? Is that the usual for hot dogs ? For some reason I was assuming that Hot dogs were collagen. All you didn't do was Vienna sausages....LOL

    That's too cool. Seems like a bunch of Venison in those sausages. You hit one on the highway?
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hot dogs like a ball park or Oscar Myer are skinless. The meat is filled into a removable casing and is cooked. Then the casing get stripped from the hotdog and "voi la" a skinless hot dog. Cased hot dogs are stuffed in sheeps and cooked/cooled and ready to eat....if you ever bit into a hotdog and it had that snap it was probably in a casing... Dietz and watson makes the best cased hotdog IMHO

    Nice load of sausage there Grouse
    Last edited: Dec 22, 2013
  5. grouse

    grouse Fire Starter

    We tried the hog casing last time. They were a bit big. So we are giving the sheep a go.

    CT has liberal deer tags. 10 so far. Season ends 31st of jan.
  6. driedstick

    driedstick Smoking Guru OTBS Member

    That's a bunch of snausage!!! You will be a stuffing machine
    grouse likes this.
  7. grouse

    grouse Fire Starter

    "Snausages"  Hanging for a few more hours. 

    light smoke over night then finish off in the morning.
  8. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Grouse

    That is one huge pile of saugage.  Looks and sounds great.  Personally, I would starve to death before I ate a hot dog, but that's just me saying.  Lol

  9. driedstick

    driedstick Smoking Guru OTBS Member

    That looks great very nice job
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Great work on the sausage!! Love the smoker also. thanks for sharing the recipes. Reinhard
  11. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    That's an impressive amount of sausage! Then the list of your next smoke! Looks like your smokers gonna be busy!
  12. grouse

    grouse Fire Starter

    Pulling them off as they come up to temp. 

  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member