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Post by rangeball on Jan 20, 2009 16:36:55 GMT -5
Or sticks, brats, etc? Now that brother-in-law has a sweet room set up for processing complete with a canister stuffer, we'd like to put his smoking skills to work and do our own sticks, summer sausage and other assorted goodies. Anyone have any great recipes? I assume we need to add cure with the seasonings before smoking? Anyone have any good ones without cure? Thanks
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myredneckrecipescom
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Post by myredneckrecipescom on Jan 21, 2009 15:42:56 GMT -5
2 lbs. hamburger or combination of 1/2 hamburger and 1/2 venison 1/4 c. brown sugar 2 tbsp. water 2 tbsp. Morton Tender Quick salt 2 tbsp. mustard seed 1 tsp. garlic powder or salt 1 tsp. onion powder 1 tsp. black pepper
Recipe Info Category : Bologna/Jerky Rating : 0 Contributor : n/a Print Recipe
Directions
Mix as meatloaf. Divide meat into 3-4 portions on aluminum foil and shape into logs and roll. Securely twist each end. Put in refrigerator overnight. Bake at 225 degrees for 2 1/2 to 3 hours. Unroll, drain and re-wrap. Keeps well in freezer but needs to be double wrapped
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Post by raf on Jan 21, 2009 16:14:22 GMT -5
I don't have a recipe but what I use is prepackage spices and cures. I buy Hi Mountain spices. Comes with enough spice to make a 30 lb batch. Also includes all the instructions. I don't know how many different ones they have but Summer sausage, polish sausage, brats, bolona come to mind. Might have beer sticks too but not certain. They also have a bunch of different flavors of spice to make jerky, either out of whole meat or ground meat. Takes all the guess work out of making sausage.
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Post by rangeball on Jan 21, 2009 16:57:57 GMT -5
Thanks.
raf, have you tried the summer sausage kit Hi mountain sells? How do you like the flavor compared to other brands?
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Post by mshm99 on Jan 21, 2009 17:24:45 GMT -5
We always buy our cure/mix from a local meat processor. It has the Prague powder with it. We like the mix that comes from a place called Winnemans in St Libory,IL. We doctor it up a bit by adding garlic powder, brown sugar,coarse black pepper, mustard seed,Cayenne etc. It's up to you.
Look around .I'm sure there is some place near you.
We buy whole pork butts from the shop. If you spend some money with them ,they are more inclined to help you.
We do about 700 lbs with 6 guys. You can make it the way you like it.
mshm
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Post by raf on Jan 22, 2009 10:01:21 GMT -5
Thanks. raf, have you tried the summer sausage kit Hi mountain sells? How do you like the flavor compared to other brands? By other brands I think you mean seasonings. Haven't tried any others. The Hi Mountain is pretty good IMO. Seems they suggest adding some extra spices if you want to. Only thing I've added the summer sausage was some mustard seeds and a bit of pepper flakes.
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Post by raf on Jan 22, 2009 10:05:04 GMT -5
Here's the link to Hi Mountain and it lists all of their products. It's tough for me to order from them but our local gun shop carries a complete line. www.himtnjerky.com/
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Post by rossman40 on Jan 22, 2009 10:43:44 GMT -5
Here is a great resource on the web for processing/butchering supplies and a lot of good info. www.askthemeatman.com/I've dealt with these guys in the past and they seem to be the "click and clack" brothers of the meat industry. I've always wanted to meet them and wonder if any board members have dealt with them FTF (face to face). A lot of people have been showing off their jerky and some aren't too bad but most are way overspiced, you can't tell if it is venison or somebody's old shoe. A big fad down around the cabin is deer ham which a local processor does.
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Post by raf on Jan 22, 2009 13:25:49 GMT -5
After I put in the link for Hi Mountain I took another look around their web site and started to get hungry. Unfortunetly this is not the season for making sausage. My smoker is under a couple of feet of snow and it's just a little too cold out side . Anyway, I headed over to my local gun shop and checked out their supply of sausage seasoning and came home with Breakfast sausage seasoning. No smoking required. Just cut it, season it and grind it and stuff into casings. Might just give it a try real soon.
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Post by kevin k on Jan 23, 2009 12:42:58 GMT -5
id agree hi mountain is great i used to make my own but them guys got it together way easy i use a smoker instead of oven wife hates the mess there sausage mix is great also i like the cracked pepper and garlic jerky mix and grind it use a jerky gun and make sausage sticks very good have used them all the inferno is blah i think. kevin
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Post by raf on Jan 24, 2009 22:35:40 GMT -5
I made the breakfast sausages today. Haven't had a chance to try them but there is alway meat left over in the stuffer and tube and there was enough to make 4 smaller patties which were promptly fried and eaten. They were pretty good. My wife agreed that they were good but maybe a little spicey for her. They weren't overly hot but just a hint. The kit I really wanted was the Maple but since it's new they didn't have it in the store.
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Post by rangeball on Jan 26, 2009 15:48:59 GMT -5
Thanks
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Post by raf on Jan 27, 2009 22:04:35 GMT -5
Couldn't wait so fried up some of the sausage I made this evening. The only ones I've ever had are the store bought or the ones served with breakfast in restaurants. Those are all the same. The store bought are finer ground, and have filler in them. Mine were slightly coarser but not much. Also had a couple of extra spices. Paprika I think and a few others. All in all they were quite nice and can now say that when these are gone, I'll make more. I really also want to try the maple breakfast sausages but no mixes here at the moment.
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Post by edge on Jan 27, 2009 22:28:54 GMT -5
Did you add pork to the sausage or was it straight venison?
edge.
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Post by raf on Jan 28, 2009 7:26:48 GMT -5
Sorry, see I didn't mention it. No, it was straight pork. I guess I was getting bored with winter and need something to do and a chance to dust off the sausage stuffer all .
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Post by bubbinator on Dec 15, 2012 2:19:13 GMT -5
Nelson's Grocery in Highland Home, Al has done the best Venison Summer Sausage I ever had made. His smoked venison sausage added pork and is not too dry. He is now doing beef jerky-so Venison jerky is got to be right there, Good folks and good meat!
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