BRADLEY SMOKER | "Taste the Great Outdoors"

I wonder when Nepas will post his recipe? We are all waiting? ??? ???

http://forum.bradleysmoker.com/index.php?topic=20819.0

The wife took some of that SS to work along with my smoked cheese and it got great reviews and I even got a email from the big cheese thanking me for allowing the wife to share :) I know one of the ingrediants, Mustard seeds ;D Please, pretty please tell us your recipe for summer sausage Nepas ;D

Ok but just dont tell anyone ok  ;D

For 10 lbs

8 lbs 80/20 or 85/15 GB
1 lb pork butt
1 lb beef fat (brisket trim) or add another lb of butt. No beef fat = 2 lbs of but
2 tsp cure #1
5 Tbs non iodized salt or to taste
3 Tbs corn syrup solids
3 Tbs powdered dextrose
2 Tbs mustard seed (you can use ground if you like)
1 Tbs white pepper
1 Tbs black pepper
1 tsp ground coriander
1 tsp garlic powder (if you have granulated thats ok to)
2 cup dry milk/1 cup for 5 lb batch
1 cup cold water/1/2 to 3/4 for a 5 lb batch
OPT 1 tsp liquid smoke. Gives smoke flavor to the inside of the chubs.
Your choice of fibrous casing. approx 4-5 depending on the width and length. Soak for 30 mins in lukewarm water with 1 Tbs salt added to the water.

Smoke the normal way. IT 152-155*

Thanks so much Rick, thats a winner reciept for sure!!! I did'nt soak them casings you sent me and they turned out great ;D 

Thanks for sharing Rick.

It is appreciated.

Quote from: classicrockgriller on February 16, 2011, 06:43:11 PM
Thanks for sharing Rick.

It is appreciated.

What a guy i am ....EH

Getting soft in your old age Rick.  THANKS!

Quote from: NePaSmoKer on February 16, 2011, 06:59:14 PM

Quote from: classicrockgriller on February 16, 2011, 06:43:11 PM
Thanks for sharing Rick.

It is appreciated.

Like my Mom use to tell me .........

"You are a good guy when you are asleep and not having Bad dreams."

Thanks again.

What a guy i am ....EH

Quote from: NePaSmoKer on February 16, 2011, 05:45:35 PM
Ok but just don't tell anyone ok  ;D

For 10 lbs

8 lbs 80/20 or 85/15 GB
1 lb pork butt
1 lb beef fat (brisket trim) or add another lb of butt. No beef fat = 2 lbs of but
2 tsp cure #1
5 Tbs non iodized salt or to taste
3 Tbs corn syrup solids
3 Tbs powdered dextrose
2 Tbs mustard seed (you can use ground if you like)
1 Tbs white pepper
1 Tbs black pepper
1 tsp ground coriander
1 tsp garlic powder (if you have granulated that's ok to)
2 cup dry milk/1 cup for 5 lb batch
1 cup cold water/1/2 to 3/4 for a 5 lb batch
OPT 1 tsp liquid smoke. Gives smoke flavor to the inside of the chubs.
Your choice of fibrous casing. approx 4-5 depending on the width and length. Soak for 30 mins in lukewarm water with 1 Tbs salt added to the water.

Smoke the normal way. IT 152-155*

I have been watching this thread like a hawk. Sure glad you caved Rick. I can add this my Nepas file. It is so good to have tested blends.

Kirby

Thanks Rick. When I get my new smoker(because of the fire I had in my old one) I will definitely try this out. ;) ;)

Hi NePaSmoker,
A big thank you for your recipe all the way from Down Under (battered Australia). Just some more info for me alone I presume, ( being a novice)
What size grinder plates did you use. I like it ground half and half but that is a personal preference.
Thank you again.
Jan.  Brisbane.

Rick, If I use this with venison would you go 60% venison  and 40% ground pork or some other ratio?

Quote from: watchdog56 on February 17, 2011, 03:49:57 PM
Rick, If I use this with venison would you go 60% venison  and 40% ground pork or some other ratio?

I would try 80/20 first, you can always add more ground pork before you stuff.


crusty044

I used the medium plate.

Thanks NEPAs!  Been waiting for this one.  I am using venison and going 60/40 on my first attempt.  Already got the meat mixed or I would try less pork first.  Thanks again!