BRADLEY SMOKER | "Taste the Great Outdoors"

Hello all you lovers of sausage.

     I am the Butcher Boy.

     I have a recipe if you like hot sausage.

     This recipe works for Deer , Elk , Caribo & Moose.

     NOT RECOMENDED FOR BEAR OR ANTALOPE!!!!!!!!!!!!!!!


    This recipe is for a 50#

    For a 25# cut in 1/2  


     First for deer & elk


     Start with 30# of lean deer,elk or moose

     you will need 15# of pork boston butts (BNLS)

     & 2.5# of pork back fat. "This is the most important"

     The seasoning


     .50 Kosher salt

     .25 Coarse ground pepper. (If you cant grind your own check
         your local grocery store.

     .15 Garlic Salt

     .16 Crushed red pepper

     .08 White pepper

     .24 cayenne pepper

        Paprika is a option (WILL ADD COLOR AND FLAVOR)

 

     When ready to make sausage give yourselfe some time.

     First grind your wild meat & your pork together

     making sure you combine the two well.

     Mix all of your dry seasonig into A large mixing bowl'

     next add 3 cups of hot water to your dry mixture.
   
      mix well ( option time liquid

     smoke ) (DONT USE IF YOU DONT WANT)

     If you like liquid smoke 4 o/z for 50#

     Add mix to meat & mix well

     Re grind the mixture

     Cover & let stand in a refigerated state for 4 days

     Now lets grind again ( I PROMISE IT IS THE LAST TIME )

     IT IS ALL YOU NOW


     This sausage can be stuffed into hog cassings or sheep.

   
     For hog cassings I go for 6hr

     For Sheep cassings I go for 2.5---3.5hr
 
     Make sure you keep an eye on the sheep cassing they

     have a habot of falling



                            Hope you all enjoy      

   

Thanks BB,

I'll save that into my recipe file, sounds great.

Won't type "lovers of sausage" into the search engine though.[;)][:D]

http://www.chezbubba.com