I am looking at trying to find a recipe for making deer sausage. I have about five or six. They just do not jump out at me. i have Ryteks book so i have those ones. I have the ones from Len Poli's site. I really am just wanting a farmers style ( pepper, garlic, salt ect) nothing to much i guess. I also have used 40/60 pork to deer ratio also 30/70. Beside stretching your meat a little farther with a 40/60 or even 50/50 mix what have you guys had good results with.
Thanks M
There is one on the recipe site by bassman.
I'll be watching to see if anyone gives up any secrects.
ngredients:
20 lbs venison
5 lbs pork (ground pork butt works best)
2 12 lbs of cold water
12 oz. powdered milk
7 oz. of salt
1 oz of karo syrup (dark) or molasses
1 oz Prague powder (or any cure)
1 oz fine black pepper
1oz. garlic
14 oz. marjoram
OK the water is the only question is that supposed to be 2 cups or what.
yep! ;D
Sure not 24 lbs of water.
Quote from: classicrockgriller on January 09, 2011, 05:50:01 PM
yep! ;D
Sure not 24 lbs of water.
That's only about 3 gallons. ;D
Ingredients:
20 lbs. venison
5 lbs. pork (ground pork butt works best)
2-1\2 lbs of cold water
12 oz. powdered milk
7 oz. of salt
1 oz of Karo syrup (dark) or molasses
1 oz Prague powder (or any cure)
1 oz fine black pepper
1 oz. garlic
1\4 oz. marjoram
Basically the water is 1 fl oz per lb of meat.
and it is only 1/4 oz of marjoram
I think it is against the law to possess 14 oz's of marjoram. ;D
Ya do not want the popo taking my sausage because it has to much marjoram in it. Any other recipes out there.
That recipe includes 5 cups of water. I've never made this recipe, but I agree it is a high amount of water. It may be compensating for the added dry ingredient of powdered milk. For smoked sausage I generally go with 4 ounces of water per 5 pounds of meat, and for fresh 2.5 ounces per 5 pounds. I quickly measured 1/4 oz of marjoram is about 9 teaspoons.
For cooking purposes the weight of water equals the volume.
2 1/2 lbs of water = 40 ounces = 5 cups
I did 12 lbs of 50/50 venison and pork today using a fiesta brand spice.
But i added chipotle seasoning and some crushed red pepper to it.
I'll see how it feels tomorrow.
This is my all time favorite
Spicy Snack Sticks
Description
Ingredients
10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
2 Tbsp Red chili pepper (chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika (Smoked or Regular)
1-1/2 Tbsp Crushed red pepper (ran thru spice mill just a little to break up seeds)
1 Cup cold water
4 Tbsp Salt
1-1/2 Tbsp Sugar (Dark Brown)
1 Tbsp Hot sauce (Franks)
2 Tbsp encapsulated citric acid (optional)
or
1 Cup Cultured Buttermilk
Sheep or collagen casings 17 – 19mm
I can't find the link but it is Greg's Spicy Snack Sticks or something like that
John
Those do sound good John. Thanks!!
Quote from: BigJohnT on January 12, 2011, 04:47:52 AM
This is my all time favorite
Spicy Snack Sticks
Description
Ingredients
10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
2 Tbsp Red chili pepper (chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika (Smoked or Regular)
1-1/2 Tbsp Crushed red pepper (ran thru spice mill just a little to break up seeds)
1 Cup cold water
4 Tbsp Salt
1-1/2 Tbsp Sugar (Dark Brown)
1 Tbsp Hot sauce (Franks)
2 Tbsp encapsulated citric acid (optional)
or
1 Cup Cultured Buttermilk
Sheep or collagen casings 17 – 19mm
I can't find the link but it is Greg's Spicy Snack Sticks or something like that
John
OOOO, that's going to be warm. Cayenne pepper, hot sauce and 2 TBSP of chipotle. I like spicy and when I make a pot of chilli, 2lbs of ground burger I put in 1/2 tsp of chipotle and my wife won't hardly eat it. It's about right for me.
Those look like they would be good sticks. Still no recipe for a good frying sausage.
Here is a post by Caribou:
http://forum.bradleysmoker.com/index.php?topic=20062.0
Had this in my favorites bookmarks:
http://www.lets-make-sausage.com/venison-sausage.html