Nice looking sausage and set up. Mind sharing the recipe?
2c dry milk powder, 5tb salt, 1tb sugar, 1 1/2 tsp cure, 1tb course Black pepper, 1tsp white pepper, 1tsp granular garlic, 1tsp marjoram 6# venision4# porkNice looking sausage and set up. Mind sharing the recipe?
this was just one I got from Rytek Kutus’s book Great sausage recipes. I just adapted it to venison 60/40 mix and added white pepper and a little more garlic. Simple and cheap to make.Nice looking sausage and set up. Mind sharing the recipe?
What details would you like?Looks great. Can you give details? I moved this to the sausage section.
I think Adam meant details on the process: what plates did you sue for grinding, what kind of casing did you use, how did you smoke/cook (temp) your sausage... I am interested too if you don't mind....
Do you have picks of y our cooked sausage by any chance?
I grind it to a quarter inch plate. I use32/35 Casing. I smoke it to 155 and I shut off the heat and let it smoke for about another half an hour. But my smoker is different than most people use on here. My smoker is a commercial smoker.