Time to Graduate......

[oldschoolbbq]

I find myself in an interesting situation ; I needed some work on the P/U , and went to my Mech. to discuss it , during the conversation he mentioned seeing me doing all that PP for Frostyballs and said he has some Venison he wants to make sausage out of and ask if I would Smoke it for him... why SURE , I WILL ,

.

He's gonna see how much poundage there will be and let me know ( discount on the maint. I'm thinking) , and a chance to tweek his taste buds

.

Now I can use my AMNPS and some of those nice Pellet Flavors. Correct me if I'm wrong here somewhere ; I intend to follow Pops lead and dry the casings for and hour @ 100*f , no smoke and  5-6hrs. with smoke @ 130* or so...

I'm not sure if he uses a filler or not or how he cures his Sausage , so I'll need to ask him that first. Anyhow , I have Sausages to Smoke now , and I'll poke around thier Grinding and Stuffing ordeal and ease myself right into the Weiner deal.

Jr. wants to get into Sausages anyway , so ...

It'll be a week or two before they are ready , so , I'll keep you posted.

Have fun and...

 

[SmokinAl]

Don't forget you need to use cure #1 or TQ to be safe. There are a lot of venison sausage recipes on here, and I'm sure one of the sausage gurus will be along shortly with one of them. Good luck Stan, sounds like a great adventure for you.

 

[adiochiro3]

I am NOT one of the sausage gurus Al mentioned above (yet 

), but here's Alelover's Italian Sausage recipe I used a few weeks back with nice results:

Alelover’s Italian Sausage

Here's the mix.

7 pounds boneless pork butt

½ pounds fresh pork fat

6 Tablespoons cracked fennel seed

2 tsp garlic powder

2 tsp onion powder

1 tsp paprika

2 tsp parsley

3 Tablespoon kosher salt

2 Tablespoon freshly ground black pepper

In a large bowl, toss together thoroughly the pork butt, fatback, fennel, spices, cover with plastic wrap, and leave refrigerated for 2 hours. Grind through coarse plate. Then. Grind through medium plate and stuff into pork casings. Refrigerate, loosely covered, for 12 hours before cooking or freezing.  Product must be cooked before serving.

We substituted 1/2 the pork with 1/2 venison + pork fat to make a rough 50/50 pork/venison ratio.  We also substituted the correct amount of TenderQuick for all of the salt in Alelover's recipe to cure the sausage for longer smoking options.  We did not use any additional salt, and it came out fine to our taste.

 We added to the above recipe:

·         2tsp rep pepper flakes

·          2 Tbsp Fresh chopped Rosemary

Hope this helps!  Good luck on it!  Here's the final pic after cure, smoke, and fry...

 

[africanmeat]

I am NOT one of the sausage gurus Al mentioned above (yet 

), but here's Alelover's Italian Sausage recipe I used a few weeks back with nice results:

Alelover’s Italian Sausage

Here's the mix.

7 pounds boneless pork butt

½ pounds fresh pork fat

6 Tablespoons cracked fennel seed

2 tsp garlic powder

2 tsp onion powder

1 tsp paprika

2 tsp parsley

3 Tablespoon kosher salt

2 Tablespoon freshly ground black pepper

In a large bowl, toss together thoroughly the pork butt, fatback, fennel, spices, cover with plastic wrap, and leave refrigerated for 2 hours. Grind through coarse plate. Then. Grind through medium plate and stuff into pork casings. Refrigerate, loosely covered, for 12 hours before cooking or freezing.  Product must be cooked before serving.

We substituted 1/2 the pork with 1/2 venison + pork fat to make a rough 50/50 pork/venison ratio.  We also substituted the correct amount of TenderQuick for all of the salt in Alelover's recipe to cure the sausage for longer smoking options.  We did not use any additional salt, and it came out fine to our taste.

 We added to the above recipe:

·         2tsp rep pepper flakes

·          2 Tbsp Fresh chopped Rosemary

Hope this helps!  Good luck on it!  Here's the final pic after cure, smoke, and fry...

Ahhhh  mmmmm yummmy now bring the eggs