24hourcampfire.com
24hourcampfire.com
Previous Thread
Next Thread
Print Thread
Hop To
Page 2 of 3 1 2 3
Joined: Jul 2009
Posts: 8,511
B
Campfire Outfitter
Online Content
Campfire Outfitter
B
Joined: Jul 2009
Posts: 8,511
Following


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
GB2

Joined: May 2016
Posts: 59,554
J
Campfire Kahuna
Online Happy
Campfire Kahuna
J
Joined: May 2016
Posts: 59,554
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!


I am MAGA.
Joined: Aug 2009
Posts: 1,745
Campfire Regular
Offline
Campfire Regular
Joined: Aug 2009
Posts: 1,745
When you get serious, this is the book you want:


Rytek Kutas
Great Sausage Recipes and Meat Curing

Joined: Oct 2013
Posts: 2,264
K
Campfire Regular
Offline
Campfire Regular
K
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.

Joined: Oct 2013
Posts: 2,264
K
Campfire Regular
Offline
Campfire Regular
K
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.

IC B2

Joined: Dec 2010
Posts: 3,734
Campfire Tracker
Offline
Campfire Tracker
Joined: Dec 2010
Posts: 3,734
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"

Joined: Aug 2009
Posts: 3,879
B
Campfire Tracker
OP Offline
Campfire Tracker
B
Joined: Aug 2009
Posts: 3,879
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.
Joined: Aug 2009
Posts: 3,879
B
Campfire Tracker
OP Offline
Campfire Tracker
B
Joined: Aug 2009
Posts: 3,879
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.
Joined: Aug 2009
Posts: 3,879
B
Campfire Tracker
OP Offline
Campfire Tracker
B
Joined: Aug 2009
Posts: 3,879
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.
Joined: Sep 2014
Posts: 21,619
Campfire Ranger
Offline
Campfire Ranger
Joined: Sep 2014
Posts: 21,619
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.


Parents who say they have good kids..Usually don't!
IC B3

Joined: Jan 2005
Posts: 11,302
P
Campfire Outfitter
Offline
Campfire Outfitter
P
Joined: Jan 2005
Posts: 11,302
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.....
Joined: Mar 2009
Posts: 4,372
Campfire Tracker
Online Content
Campfire Tracker
Joined: Mar 2009
Posts: 4,372
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.
[Linked Image from i.postimg.cc]


~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...............
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
Offline
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

Joined: Dec 2010
Posts: 3,734
Campfire Tracker
Offline
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

Joined: Sep 2007
Posts: 16,524
R
Campfire Ranger
Online Content
Campfire Ranger
R
Joined: Sep 2007
Posts: 16,524
tag


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...



Joined: Sep 2009
Posts: 41,761
Campfire 'Bwana
Offline
Campfire 'Bwana
Joined: Sep 2009
Posts: 41,761
That looks about as good as it gets !


Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
Offline
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

Joined: Dec 2010
Posts: 14,408
R
Campfire Outfitter
Offline
Campfire Outfitter
R
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
Joined: Aug 2017
Posts: 8,930
T
Campfire Outfitter
Online Content
Campfire Outfitter
T
Joined: Aug 2017
Posts: 8,930
Doing some goose/duck sausags this afternoon. Need to crack open a few beers and get the prep started.

Joined: May 2016
Posts: 59,554
J
Campfire Kahuna
Online Happy
Campfire Kahuna
J
Joined: May 2016
Posts: 59,554
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.


I am MAGA.
Page 2 of 3 1 2 3

Moderated by  RickBin 

Link Copied to Clipboard
YB23

Who's Online Now
722 members (16penny, 007FJ, 12344mag, 1234, 10gaugemag, 160user, 65 invisible), 3,135 guests, and 1,292 robots.
Key: Admin, Global Mod, Mod
Forum Statistics
Forums81
Topics1,187,745
Posts18,401,279
Members73,822
Most Online11,491
Jul 7th, 2023


 







Fish & Game Departments | Solunar Tables | Mission Statement | Privacy Policy | Contact Us | DMCA
Hunting | Fishing | Camping | Backpacking | Reloading | Campfire Forums | Gear Shop
Copyright © 2000-2024 24hourcampfire.com, Inc. All Rights Reserved.
Powered by UBB.threads™ PHP Forum Software 7.7.5
(Release build 20201027)
Responsive Width:

PHP: 7.3.33 Page Time: 0.112s Queries: 15 (0.006s) Memory: 0.8996 MB (Peak: 1.0519 MB) Data Comp: Zlib Server Time: 2024-03-29 14:20:13 UTC
Valid HTML 5 and Valid CSS