New Member Old Smoker

[bikforfun]

I am new to this site. I live in the Indianapolis, IN area and I have been smoking meat for quite some time. I built a smokehouse this year on my property and I have been having a lot of fun with it. I plan to smoke a bunch of salmon this Saturday and found the recipe here. I am going to be making some sausage from the liver and heart of some deer that were shot this fall at my conservation club. I plan to mix it with ground Boston butt season it up and simmer it until it is 150 degrees then cool it off and smoke it in my smokehouse. If any of you have any ideas for this or recipes for this I am open to suggestions. I have found a recipe but I have never done this type of sausage before so I'm open to suggestions.

 

[bikforfun]

This is the recipe I found and it looks pretty good.

I made a lovely Braunschweiger Liver sausage last year and intend to do it again very soon. Recipe calls for pork liver and pork snouts, however I used venison liver, pork liver, venison heart, and beef tongue. 

For 10 lbs sausage- 
2 cups non fat dry milk or soy protein concentrate 
5 Tb salt 
2 Tb onion powder 
2 Tb powdered dextrose 
2 tsp insta cure No. 1 
1 Tb ground white pepper 
1/2 tsp ground cloves 
1/2 tsp ground allspice 
1/2 tsp rubbed sage 
1/2 tsp ground marjoram 
1/2 tsp ground nutmeg 
1/2 tsp ground ginger 
5 lbs pork liver 
5 lbs pork snout 
(substitute 10 lbs organ meats) 

grind all meats through a 1/4" plate several times. Mix all ingredients. Stuff into casings. 

place Braunschweiger into cooker with water pre heated to 180F. Water temp will drop to 160 - 165. Continue cooking until internal temp reaches 152. After cooking place sausage into container filled with ice and water and cool as rapidly as possible for 1 -2 hours. 

Remove from water hang on sticks. You may shower Braunschweiger with hot water for 30 seconds to remove surface grease. Hang at room temp for 1 hour or until dry. Remove to 115-120 F pre heated smoker. Apply heavy smoke at this temp for approx 3 hours or until desired color is obtained. After smoking shower with cool water for about 5 minutes. Let dry and remove to fridge overnight. 

From Rytek Kutas' Great Sausage Recipes and Meat Curing 

 

[s2k9k]

 to SMF!!! We're happy you joined us!

I don't know much about sausage but hope to start getting into it soon (if Santa is nice to me). You could post your recipe and any questions in our Sausage forum and you will probably get a lot more responses.

If you have any questions about the forums or need any help getting around don't hesitate to ask or send me a PM!