Post by: _TONY_ on December 08, 2014, 06:15:21 PM
Planning on using the smoker.
Thanks for your help!
Tony
Post by: kentrek on December 08, 2014, 06:39:22 PM
30% bacon
20% pork shoulder
1pounds of honey per ten pounds of meat
garlic till you can just start to smell it
then either pepper or teriyaki seasoning of your choice, do about 15-20% less seasoning to account for the honey bacon
Post by: lokidog on December 08, 2014, 06:57:47 PM
4 lb venison, trimmed
1 lb pork shoulder (originally called for pork fat or fatty pork trimmings)
3 T Kosher Salt
2 T Paprika
2 T Sugar
1 T Fine ground Black Pepper
1 T Cayenne pepper
1 t Crushed Anise Seed (we did not use this)
1 t Ground Cumin
1 t Oregano (dried)
1 t Thyme (dried)
1 c Non-fat Dried Milk Powder
1 t #1 cure (prague powder or instacure)
1/4 c Ice Water
1. Cut meat, grind with medium plate.
2. Make a paste of the milk powder and ice water, mix in with cure and other spices in a small bowl.
3. Add cure mix to meat, mix thoroughly, kneeding it by hand until it is well distributed.
4. Stuff the sausage immediately into casings (either collagen or natural), refrigerate links 12-24 hours to let flavors meld.
5. After aging, smoke until internal temperature reaches 152 degrees F.
Post by: blindluck on December 08, 2014, 07:33:42 PM
Post by: j_h_nimrod on December 08, 2014, 07:45:59 PM
Here's one we tried last year that was good.
4 lb venison, trimmed
1 lb pork shoulder (originally called for pork fat or fatty pork trimmings)
3 T Kosher Salt
2 T Paprika
2 T Sugar
1 T Fine ground Black Pepper
1 T Cayenne pepper
1 t Crushed Anise Seed (we did not use this)
1 t Ground Cumin
1 t Oregano (dried)
1 t Thyme (dried)
1 c Non-fat Dried Milk Powder
1 t #1 cure (prague powder or instacure)
1/4 c Ice Water
1. Cut meat, grind with medium plate.
2. Make a paste of the milk powder and ice water, mix in with cure and other spices in a small bowl.
3. Add cure mix to meat, mix thoroughly, kneeding it by hand until it is well distributed.
4. Stuff the sausage immediately into casings (either collagen or natural), refrigerate links 12-24 hours to let flavors meld.
5. After aging, smoke until internal temperature reaches 152 degrees F.
:yeah:
I just pulled one out of the smoker this morning very similar. But I also added:
1/2c powdered buttermilk for a little more tang
1/4 cold red wine
1tsp garlic powder
1tsp allspice
Next time I would leave out the allspice and add about a Tbsp of mustard seed
Post by: _TONY_ on December 08, 2014, 08:16:26 PM
Would you recommend real casings, or alternative?
Post by: kentrek on December 08, 2014, 08:20:55 PM
I'm buying the fake stuff now after about 10 years of using guts
Post by: billythekidrock on December 08, 2014, 08:42:58 PM
Post by: dscubame on December 08, 2014, 09:00:53 PM
Post by: j_h_nimrod on December 08, 2014, 09:07:21 PM
Post by: _TONY_ on December 09, 2014, 05:31:43 AM
If your product is good no one will notice the casing :tup:
Good point!
I think I'm just going to try and get both and see which casing I like best.