Author Topic: Hickory Smoked Caribou Sausages  (Read 2702 times)

Offline zr2paul

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Hickory Smoked Caribou Sausages
« on: August 30, 2004, 07:00:53 pm »
Well last night my Dad and I spent all day making Caribou Sausages.  We mix about 65% Caribou 35% Pork.  We let them hang over night.  This afternoon I've been smoking the sausages with Hickory for about 1 hour 15 minutes each batch keeping the heat below 100F.  I only have the smoker element on.  I then take them out, let them cool, wipe all the moisture coming from them, then I pack them in paper and freeze them.  MMMMMMMMM can't wait to taste some...they are on the BBQ right now ;)

Once these Sausages are done...I'm going to make Caribou Jerky.  I have 3 lbs.  Not sure If I am going to smoke them...maybe a bit of Hickory since the HiMountain Seasoning is strong enough.  Besides I use Hickory and Mesquite Seasoning for them.

Paul


Offline zr2paul

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Re: Hickory Smoked Caribou Sausages
« Reply #1 on: August 30, 2004, 07:44:20 pm »
They are soooooooooo good!!!!  I first took a bite from on right off the BBQ and it taste like bacon.  Then I took another 2 and put them in a bun, put a little bit a mayo and mustard MMMMMMMMMM.  Best sausages I've been so far!

I hope I have time for the Caribou Jerky today.  If not...tomorrow.

Paul

Offline jaeger

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Re: Hickory Smoked Caribou Sausages
« Reply #2 on: August 31, 2004, 05:05:15 am »
Paul,
What seasoning did you use for the sausage?

Offline Smalls

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Re: Hickory Smoked Caribou Sausages
« Reply #3 on: August 31, 2004, 08:09:43 am »
I know that the general rule is that frozen meat should not be thawed and then refrozen.  Because you're smoking at 100 degrees, the meat is not really being cooked.  Is it safe to use previously frozen meat to make sausage then refreeze?  The reason I ask is because I have a whole freezer full of venison cut into cubes waiting for a good recipe.
 Bill

Offline jaeger

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Re: Hickory Smoked Caribou Sausages
« Reply #4 on: September 01, 2004, 06:16:44 am »
Bill,
If you only make one Smoker full at a time, you are talking around 20-25 pounds. If you grind your meat block to allow for this size, you can make it all the same or split it into 2 to 3 different recipes. Freeze what you don't think you will use within a week or so and finish this off from the freezer before you make more. It sounds like Paul has a great sausage for the grill but if you cook it until it is fully cooked I don't think you would have to be concerned as much about the refreezing. Plus you can use it for a great cold snack if it has been fully cooked!![:p][:D][:p]