Seasoning?

[bullcanyon]

We are going to get a lil more serious about making our own pepperoni and sausage. Any go to seasoning for summer sausage, pepperoni, or any other wild game you  wanna share? Have used the kits from the chain stores in the past, but would really like to start mixing my own.

Did an elk breakfast sausage this weekend with the sage Meadow country blend kit and it was decent. Didn't wow us like we hoped.

Any preference in casings? How about high temp cheese vs regular?

[Torrent50]

I know it's not mixing your own, but take a look at PS Seasoning.  I have tried a couple of their brat seasonings and have been really happy with them.  They have a TON of options. 

[Scruffy]

Take a look at The Bearded Butchers on You tube.  They have recipes on most of their videos and show how to make most snacks.  Defiantly want to use Hi Temp cheese.

[bullcanyon]

Funny you say that. I just watched that bearded video where they made several types of brats. Definitely seems like a good idea to make several types. Won't get bored with one.
I have read some good reviews on ps seasoning. They seem reasonable. Butcher packet looks to be about the cheapest on the high temp cheese. Going to build a large smoker in the next few weeks. So hopefully get some stuff put together.

Thanks

[NRA4LIFE]

Look for a thread on here called "One awesome breakfast sausage recipe" or something like that. 

[NRA4LIFE]

Buy a copy of the book Great Sausage Recipes and Meat Curing by Rytek Kutas. My bible.

[MeepDog]

I don't mean to thread jack, but whenever I do sausage it comes out grainy like ground meat stuffed into a casing. How do you get that smooth texture like summer sausage?

[NRA4LIFE]

Meep, do you add a binder, such as soy protein concentrate?

[MeepDog]

Meet, do you add a binder, such as soy protein concentrate?

No I've never heard of that. I just grind the meat, fat and seasonings then stuff them. I've tried all sorts of recipes but they never call for a binder yet turn out grainy.

[Basinguy]

Just did 3 - 10lb batches of brats with 3 different seasonings and 3 different high temp cheeses from Waltons with about 65% elk and 35% pork shoulder. They were all good, compared with High mountain stuff, but we were "wowed" with one of them. The Philly cheese steak brat seasoning with mozzarella high temp cheese using high mountain brat casings was the winner and I cook a lot and make some amazing food. Wife said hands down best combo seasoning she has ever had.

[Remnar]

Meet, do you add a binder, such as soy protein concentrate?

No I've never heard of that. I just grind the meat, fat and seasonings then stuff them. I've tried all sorts of recipes but they never call for a binder yet turn out grainy.

Might need more fat . And as mentioned a binder . I use powdered milk as a binder in a lot of recipes. Meat binds better if it's fresh never frozen.

[92xj]

I don't mean to thread jack, but whenever I do sausage it comes out grainy like ground meat stuffed into a casing. How do you get that smooth texture like summer sausage?

You rendered all your fat by letting your smoker get over 180 at some point during the cooking process.   

[Remnar]

I don't mean to thread jack, but whenever I do sausage it comes out grainy like ground meat stuffed into a casing. How do you get that smooth texture like summer sausage?

You rendered all your fat by letting your smoker get over 180 at some point during the cooking process.

  Too

So at the OP there are so many sausage recipes .

The way ive went about it was look at recipes and determine what ingredients I might like and might not . Play with it a little bit and get it where you want it , Ive tried dozens over the years (ive made a couple pounds of dorks) . And have a half dozen that ive settled on with my own additions that are written down ,
But try new ones  when something strikes my fancy .
 I still use "blends" at times usually ad a little something .  They are pretty salt heavy.

Beef vs. pork fat or both and ratio of make a big difference. Example: If you want an old school "stewarts Meats Pepperoni " use more Beef fat.

Course of grind/how many times through the plate .

Just a few things .

[TommyH]

https://spokanespice.com/

[Jason]

I have had great luck with AC Leggs seasonings the last couple years. Give them a try.