Seasoning?

[Thompsoncentre]

So I've got my venison in the freezer and after duck season I will be donating every weekend for processing. Previous years I have been using kits, but want to make all from scratch, so I want to build my seasoning inventory. So if you have a seasoning in mind that I should have it would be highly appreciated!

[Sailor]

For a basic supply of seasoning I would recommend the following.

Med grind black pepper, white pepper, paprika, granulated garlic, garlic powder, ground coriander, chili powder, ground thyme, ground sage, mustered seed, dry mustered, all spice, cayenne pepper, ground clove, Marjoram, crushed red pepper flakes, pickling salt, instacure #1 and encapsulated citric acid.  Get some non fat dry milk packages also.

This group of spices will allow you to make 90% of the recipes found on the site.  If you run into a recipe that needs something else you can run to the store.  Several sites sell the instacure #1 and ECA such as http://butcher-packer.com/ http://www.sausagemaker.com/ http://www.alliedkenco.com/

You will need casings also to make snack sticks, summer sausage or fresh sausage.

[Thompsoncentre]

Exactly the list I was looking for. Thanks!

[ragweed]

X2 what Sailor said.  I'd just like to suggest you check out Penzeys Spices.  IMHO, I think their spices are much better than what you typically find at the local G-store.  www.Penzeys.com. 

[NePaSmoKer]

Here's a few more for ya.

http://www.conyeagerspice.com

http://www.hicountry.com  (not related to HM)

http://www.aclegg.com

http://www.eldonsausage.com

[Thompsoncentre]

Ok thanks, bit off topic but instead of starting another thread I'll ask here.
I wanna make franks, I was going to order the hot dog casiing from LEM's. There edible collagen casing. Can I poach with them cashing? I plan on smoking for 3 hours or so and then finish by poaching or just in oven. Again thoughts and advise will be highly appreciated.
Also looking for a frank recipe from scratch.

[ragweed]

Check out reply #9 to this post.  http://forum.bradleysmoker.com/index.php?topic=29559.0  I substitute deer for beef and use sheep casings.  They remind me of the ones the local butcher made when I was a kid.  Also, I like the "snap" of the sheep casings over the edible collagen type.

[smoke em if you got em]

Ok thanks, bit off topic but instead of starting another thread I'll ask here.
I wanna make franks, I was going to order the hot dog casiing from LEM's. There edible collagen casing. Can I poach with them cashing? I plan on smoking for 3 hours or so and then finish by poaching or just in oven. Again thoughts and advise will be highly appreciated.
Also looking for a frank recipe from scratch.

I have tried franks in edible collagen casings and I didn't like them. The casings got tough when i grilled them. They didn't have the snap I was looking for.

[Tenpoint5]

Don't poach your collagen casing until after they have reached 135 degrees IT. If you do the casings wont bond with the meat and will seperate. Thus taste like rubber