Hunters Sausage

[BGKYSmoker]

AKA: Jagerwurst

Got 5 lbs of pork but cubed. Going into fridge while i get things cleaned and my dry together.

jw.JPG

• BGKYSmoker
• Jan 27, 2013

 

[lennyluminum]

Don't forget to post the recipe for your fellow hunters!

 

[BGKYSmoker]

I skipped some pics cuz me hands was messy.

5 lbs pork

40 g kosher

6 g cure 1

5 g course black pepper

2 g coriander seeds (toasted)

12 g minced garlic

16 g mustard seed (toasted)

4 g nutmeg

2 g ginger ground

70 g nfpdm (i left this out)

hog casing cleaned, flushed and rinsed

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• BGKYSmoker
• Jan 27, 2013

Toasting the coriander & mustard seeds.

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• BGKYSmoker
• Jan 27, 2013

Mix all the dry into the cubed meat before the 1st grind.

jw1.JPG

• BGKYSmoker
• Jan 27, 2013

1st grind thru the course plate

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• BGKYSmoker
• Jan 27, 2013

I skipped some pics.

Put the seasoned ground in a zip lock and in the fridge until tomorrow (no time to stuff/smoke right now)

 

[lennyluminum]

Nice!!

 

[daveomak]

.......

......   No hot peppers ??   

 

[BGKYSmoker]

.......

......   No hot peppers ??   

Naaaa

My wife would not eat them.

 

[boykjo]

I'm looking into a pocket scale..... Is that a chepo from amazon... was wanting to know if they work good

 

[BGKYSmoker]

I'm looking into a pocket scale..... Is that a chepo from amazon... was wanting to know if they work good

Harbor freight like $14

Guy told me they keep em locked up cuz people steal em for weighing out their drugs.

 

[diggingdogfarm]

:popcorn

I'm looking into a pocket scale..... Is that a chepo from amazon... was wanting to know if they work good

I have this one, works great.
It's a bargain and calibratable.
I also bought two 50g. calibration weights at the same time.


~Martin

 

[roller]

I hav been thinking about one of those myself.

 

[michael ark]

Good start. Got my scales at hf too no problems here.:-)

 

[BGKYSmoker]

Getting stuffed this morning.

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• BGKYSmoker
• Jan 28, 2013

Hanging for 1.5 hours before the smoker. Have to have some fun here with different lengths.

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• BGKYSmoker
• Jan 28, 2013

Smoke time. PID running from 150 thru 180. Have pecan for smoke.

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• BGKYSmoker
• Jan 28, 2013

 

[driedstick]

Looking good

 

[BGKYSmoker]

Cut time then brown bag and fridge.

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• BGKYSmoker
• Jan 28, 2013

hs56.JPG

• BGKYSmoker
• Jan 28, 2013

 

[venture]

Those look sooo good!  I am going back to check the grinding.

Was there a second grind for any or all of it?

Good luck and good smoking.

 

[BGKYSmoker]

Those look sooo good!  I am going back to check the grinding.

Was there a second grind for any or all of it?

Good luck and good smoking.

Yes i took half the course grind and ran it thru the fine plate.

Didnt take pics cuz my hands was messy.

 

[boykjo]

Looks great rick............

 

 

[BGKYSmoker]

You didn't add water, just curious as to why?

no need

when you start adding salt its going to pull moisture from the meat

 

[whistech]

That is great looking sausage and I'm sure it tastes even better.

 

[shannon127]

Looks really good Rick