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Joined: Jul 2009
Posts: 8,615
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2009
Posts: 8,615 |
Thank You Lord for another day,Help my Brother along the way
When you mature,you realize hospitals and schools are businesses,and the Beatles were geniuses
Live Like A Champion Today
NRA EndowmentLife Member,My Daughter is also a Life Member
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Joined: May 2016
Posts: 60,879 Likes: 59
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,879 Likes: 59 |
I've seen some interesting videos on the use of tallow to wet down briskets as they're wrapped to finish smoking. Have you done something like that? I have never made a decent brisket....let alone a tallow infused brisket!
I am MAGA.
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Joined: Aug 2009
Posts: 1,756
Campfire Regular
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Campfire Regular
Joined: Aug 2009
Posts: 1,756 |
When you get serious, this is the book you want:
Rytek Kutas Great Sausage Recipes and Meat Curing
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Joined: Oct 2013
Posts: 2,264
Campfire Regular
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Campfire Regular
Joined: Oct 2013
Posts: 2,264 |
We make 150-200lbs of different types of venison sausage a year. Been lots of trial and error over the past 5 years, but we have finally got it dialed in
Natural casings. I personally think collagen are disgusting taste and texture wise
Fat percentage is very subjective. We use 25-30% pork fat to venison for most of our sausages. You will need to try it out and find what you like best. I have used up to 45% fat. Was just too greasy for my family
We get our pork fat trimmings from a local butcher. We don’t buy butts or shoulder unless we cannot get the trimmings for free.
If using butts or shoulders your fat percentage will be much harder to accurately gauge vs fat trimmings.
AC legg makes some very good mixes, we have also enjoyed some of the LEM flavors as well.
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Joined: Oct 2013
Posts: 2,264
Campfire Regular
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Campfire Regular
Joined: Oct 2013
Posts: 2,264 |
Btw. Get a sausage stuffer vs using a grinder to stuff
Even the cheap stuffers work better than the grinder does at stuffing casings.
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
When you get serious, this is the book you want:
Rytek Kutas Great Sausage Recipes and Meat Curing This is the meat "bible"
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Joined: Aug 2009
Posts: 3,903
Campfire Tracker
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OP
Campfire Tracker
Joined: Aug 2009
Posts: 3,903 |
Go to Rifles and Recipes and get Eileen's book on the subject. The “Slice of the Wild” book. I have it bookmarked and in the cart. There are some sausage recipes in Slice, but she published SAUSAGE SEASON in 2013, which is entirely about wild game sausage. ( www.riflesand recipes.com) Thanks for the redirect
Keep your powder dry and stay frosty my friends.
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Joined: Aug 2009
Posts: 3,903
Campfire Tracker
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OP
Campfire Tracker
Joined: Aug 2009
Posts: 3,903 |
When you get serious, this is the book you want:
Rytek Kutas Great Sausage Recipes and Meat Curing Thanks for that. On the list.
Keep your powder dry and stay frosty my friends.
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Joined: Aug 2009
Posts: 3,903
Campfire Tracker
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OP
Campfire Tracker
Joined: Aug 2009
Posts: 3,903 |
Btw. Get a sausage stuffer vs using a grinder to stuff
Even the cheap stuffers work better than the grinder does at stuffing casings. The misses bought me a Haaka manual stuffer for Christmas. It works rather nicely. I need to clamp it down on the counter top but it works nice
Keep your powder dry and stay frosty my friends.
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Joined: Sep 2014
Posts: 21,962 Likes: 11
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,962 Likes: 11 |
When you get serious, this is the book you want:
Rytek Kutas Great Sausage Recipes and Meat Curing Thanks for that. On the list. If you get this, be aware s one editions have the amounts of spices screwed up. Mine is one. Everything requires substantially more than the recipes. I think it was Terryk who said it went wonky when they reduced the batch sizes. The spice one to another seems good. Just not enough.
Parents who say they have good kids..Usually don't!
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Joined: Jan 2005
Posts: 11,333
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2005
Posts: 11,333 |
I am no expert by any stretch but when I have made breakfast sausage, we always double ground it, and seasoned it. We would then stop and fry up a couple of patties to try. We would then add more sage or pepper or whatever to it, mix it again and repeat until we got it tasting the way we wanted it. Some like it hotter, some more sage, some less of this or more of that. It is very much a season to taste effort.
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
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Joined: Mar 2009
Posts: 4,425 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 4,425 Likes: 2 |
Here is my recipe.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,Heaping tablespoon on the following,3 tablespoons of garlic powder,3 tablespoons of ground mustard,3 tablespoons of whole mustard seed,3 tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and simmer in a cup or so of water until the garlic is soft enough to mash with a fork(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices,usually around three cups total.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run. .I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160-165 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Summer sausage
20 lbs elk/venison 5lbs pork fat 8 oz salt 2 oz powdered dextrose 1 oz insta-cure 1/4 oz ground coriander 1/4 oz ground ginger 1/4 oz ground mustard 3 tsp granulated garlic 3 oz corn syrup solids 9 oz fermento
mixed/double grind, stuff one evening. Then into the cooler until the next evening. Hang at room temp overnight, next morning to 160 degree smoker about 6hrs, them "steamed" at 165 until internal temp of 145, out and cold showered until internal at 120 hang at room temp 1 1/2 hrs to "bloom" then off to the cooler
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Breakfast sausage
10 lbs. pork 3tbsp salt 1 tbsp. white pepper 2 tbsp. rubbed sage 1 tsp. ginger 1 tbsp. nutmeg 1 tbsp. thyme 3/4 tbsp. ground hot red pepper 1 pint ice water
keep it very cold for grinding and for stuffing. I cut into chunks mix in seasonings, grind mix some grind again
And when I really want to impress I substitute 2 lbs. of bacon for 2 lbs. of the pork
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Joined: Sep 2007
Posts: 16,755 Likes: 7
Campfire Ranger
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Campfire Ranger
Joined: Sep 2007
Posts: 16,755 Likes: 7 |
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Joined: Sep 2009
Posts: 42,131 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,131 Likes: 11 |
That looks about as good as it gets !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Polish sausage
8 lbs elk 2 lbs pork fat 5 tbsp salt 1 tbsp sugar 2 tsp cure (pink salt) 1 tbsp black pepper 4 cloves garlic 1 1/2 tsp marjoram 1 cup ice water 1 cup whole milk 3/4 cup powdered milk
hang room temp couple hours 130 smoker 1 hour increase to 160 - 165 heavy smoke about three hours apply steam at 165 intil internal temp of 152 cold shower until 110 room temp for an hour then into the fridge
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Joined: Dec 2010
Posts: 14,408
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2010
Posts: 14,408 |
i've made a lot of various sausages. i used to try recipes that i had mixed results with. the past 10 or more years i have used Con Yeager mixes with consistent excellent results. as for ratio, i aim for around 60/40 ven/pork. i buy the cheapest pork shoulders i can find on sale and freeze them and when i'm ready, i debone and grind. i also save all pork scraps from tenderloins, etc for sausage. Con Yeager also makes excellent jerky mixes. i have never found any of their mixes to be less than excellent.
as for casings, some con yeager kits come with the celluose ones and any that don't i use natural salt packed casings. i have a pretty crappy grinder and stuffer though and need to upgrade those one of these days.
My diploma is a DD214
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Joined: Aug 2017
Posts: 9,190 Likes: 11
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,190 Likes: 11 |
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.
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Joined: May 2016
Posts: 60,879 Likes: 59
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,879 Likes: 59 |
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started. No schit....you would have to be drunk to eat that crap.
I am MAGA.
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