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maple flavor in sausage

just woody

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Joined Jul 5, 2006
I would like to put a little maple flavor in some breakfast sausage and was wondering if anyone ever used artificial maple flavor from a bottle to do it..
 

larry maddock

Master of the Pit
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Joined Sep 27, 2005
yo woody dude,
i have used a 1/2 teaspoon per 2 lbs--
it was mild.
i used Mc cormack inmo maple seasoning liquid.

i only done it once a


my honey got a taste of maple and honey store bought fatties smoked ---she luvs them
so i dont make breakest sausage anymore.
 

cheech

Master of the Pit
OTBS Member
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Joined Dec 19, 2005
Unless I can buy a hole pig I can not get the pork cheap enough to make my own breakfast sausage.

Do you have a good lead on buying meat?
 

larry maddock

Master of the Pit
OTBS Member
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Joined Sep 27, 2005
yo cheech dude

the holiday sale has pork butts whole---
or sliced into steaks---99cents a lb
limit 3

the new norm --1 week a month is about $1.19 lb

i buy the sliced ones to make sausage with---
its so easy to bone sliced pork steaks.

in st.louis the #1 thing to grill in back yard is
rib tips or pork steaks.---one or the other
followed closely by hamburgers - brats-
and sweet italian style sausage.

folks push the hot dogs on the kids.

whole butts go on my smoker timex.
 

just woody

Fire Starter
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Joined Jul 5, 2006
No, ,I am going to make them from deer meat. smoke heavy for 2hrs and finish by cranking up the heat so they will cook thru, freeze them and ship them up to my son at his college. sort of thaw and serve for him. he likes maple flavor so i think the safe thing for him to do is just dip them in a little maple syurp.

6 lbs. ground deer meat
3 tbsp. kosher salt
2 tsp. thyme
1 tsp. cayenne pepper
2 1/2 tbsp. sage
1 tsp. ginger
1 tsp. nutmeg
1 tbsp hichory smoke
1/2 cup water
 

smokerscough

Newbie
16
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Joined Aug 15, 2006
Woody,

It may be a bit too late for this batch, but the Sausage Source sells a maple cure for hams and sausages, both domestic and wild game.

If you don't mind the cure (sodium nitrite), it might be one way for you to go. The cure would also make things a little safer during smoking and shipping.

And, when you're done with the sausage, you can always make what's left into brine for a maple venison ham!

OR...

Given the recipe you're using, you could try just adding maple sugar. Try about 2 Tbsp. of maple sugar (or maybe just a pinch more) in the mix. Most venison sausage recipes I've seen that use maple sugar use about a 2:3 or 3:4 ratio of sugar:salt.

Let us know how it turns out!
 

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