good garlic moose sasuage recipie

[remidog1]

any good ones out there

[watchdog56]

Pikeman has a very good venison sausage recipe. You might want to try that.

[pikeman_95]

You can try this. It is tried and true. It has been made with venison, antilope, elk, moose and just any thing else.

WILD GAME SUMMER SAUSAGE
BASIC SPICE ADJUSTED TO OUR TASTE
For 100 lbs. Of meat        50 lbs. of well-trimmed wild game meat chunks
50 lbs of trimmed pork shoulder.] [I use Costco Pork butt](Mix pork trim together with wild game chunks and grind with preferably a
3/16" plate or with a 1/4" plate if that is all that is available. I would prefer to use a 3/16th plate if you can get your hands on one.

The following is for 100# of summer sausage.

2.5 lbs. none Iodized salt
2    lbs. Corn syrup solids / or dextrose
5 oz.    Fine ground black pepper
2 oz.    Ground coriander
2.5 oz cracked black pepper
23 oz.  Mustard seed
4 oz.    Garlic powder [add extra minced garlic at the time of actual production if you care for more garlic. 1//3 cup of minced garlic seems about right for a 30 pound batch
.01 oz. ground Thyme .............[7.3/8 tablespoons / oz]
.02 oz    ground Clove .............[4 tablespoons / oz.]

USE 1.087 OZ. OF THIS SPICE BLEND PER POUND OF MEAT THAT YOU HAVE TO MAKE. THIS WILL TELL YOU HOW MANY OUNCES OF THE SPICE BLEND TO USE.

For 100 lbs of meat use 4 0z. Of preg powder # 1 [sodium nitrite] meat cure. This is .04 oz/lb. of meat. (.04 X the number of pounds of meat you are processing.) One ounce of meat cure is = to 5- level tsp  which enough for 25 # of sausage

Just remember one level tsp/5pounds of meat.

DO NOT eliminate or reduce the amount of meat cure that should be in the meat. This is what protects the meat during the smoking process!!! Mix the meat cure in the spices just before adding the spices to the ground meat.

10 tsp liquid smoke [mix with water]
   
Liquid measurements
2 lbs. (32 oz.) of cold water per 100 lbs. Of meat
(.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices.
10 tsp. Liquid smoke (mix with the water before adding to the meat.) all of this is for 100# of meat.

You might cut this in half. I always make enough spice for a 100 pound unit and use the multiplier to weigh out the spice I need for the batch I am making.

Kirby

[devo]

No garlic in this but you should be able to add some to it.

Big Guy's Recipe

Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Venison/Moose
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento or powdered buttermilk
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 8 " lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..

[Bigbirdoffroad]

I like the garlic sausage mix from The Sausage Maker. Sometimes I add a little of the mix to ground beef and make hamburgers.

[remidog1]

thanks everyone

[remidog1]

what is the garlic sasauge stuuf like from sasauge maker

[Bugnut]

We have used PS Seasonings #744 Spicy Garlic SS Seasoning w/Extra Garlic, this is a good premixed kit IMO. We have used this for venison and elk. Never any left when we open a stick so it must be good.