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.
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.
