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Re: Any experts or experienced sausage makers? [Re: brinky72] #16264423 07/19/21
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Re: Any experts or experienced sausage makers? [Re: mathman] #16265767 07/19/21
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Originally Posted by mathman
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!

Re: Any experts or experienced sausage makers? [Re: brinky72] #16265882 07/19/21
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When you get serious, this is the book you want:


Rytek Kutas
Great Sausage Recipes and Meat Curing

Re: Any experts or experienced sausage makers? [Re: brinky72] #16265897 07/19/21
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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.

Re: Any experts or experienced sausage makers? [Re: brinky72] #16265903 07/19/21
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Btw. Get a sausage stuffer vs using a grinder to stuff

Even the cheap stuffers work better than the grinder does at stuffing casings.

IC-A

Re: Any experts or experienced sausage makers? [Re: BRISTECD] #16266279 07/19/21
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Originally Posted by BRISTECD
When you get serious, this is the book you want:


Rytek Kutas
Great Sausage Recipes and Meat Curing



This is the meat "bible"

Re: Any experts or experienced sausage makers? [Re: Mule Deer] #16269231 07/20/21
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Originally Posted by Mule Deer
Originally Posted by brinky72
Originally Posted by JDinCO
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.
Re: Any experts or experienced sausage makers? [Re: BRISTECD] #16269257 07/20/21
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Originally Posted by BRISTECD
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.
Re: Any experts or experienced sausage makers? [Re: kevinJ] #16269280 07/20/21
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Originally Posted by kevinJ
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.
Re: Any experts or experienced sausage makers? [Re: brinky72] #16269448 07/20/21
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Originally Posted by brinky72
Originally Posted by BRISTECD
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.


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Re: Any experts or experienced sausage makers? [Re: brinky72] #16270001 07/21/21
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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.


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Re: Any experts or experienced sausage makers? [Re: brinky72] #16270042 07/21/21
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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.
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Re: Any experts or experienced sausage makers? [Re: brinky72] #16270130 07/21/21
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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

Re: Any experts or experienced sausage makers? [Re: brinky72] #16270144 07/21/21
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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

Re: Any experts or experienced sausage makers? [Re: brinky72] #16270161 07/21/21
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Re: Any experts or experienced sausage makers? [Re: baldhunter] #16270284 07/21/21
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That looks about as good as it gets !


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Re: Any experts or experienced sausage makers? [Re: brinky72] #16274697 07/22/21
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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

Re: Any experts or experienced sausage makers? [Re: brinky72] #16276864 07/23/21
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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.


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Re: Any experts or experienced sausage makers? [Re: brinky72] #16279175 07/24/21
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Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.

Re: Any experts or experienced sausage makers? [Re: TimberRunner] #16279764 07/24/21
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Originally Posted by TimberRunner
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.

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