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Post by deadon on May 25, 2010 16:21:59 GMT -5
7lbs of ground venison, three lbs of the cheapest hamburger or ground pork you can find. With your hands mix it all up mashing it through your fingers. Add 2 tbls spoons of mortons tender quick salt, 2 tps of hickory smoke salt. 3 tblsps garlic powder and 12 tblsps of mustard seed and don't skimp on the mustard seed.hand mix all the spices and meat together good and put it in the frig covered. Mix again the next day and put it in the frig. Mix it the third day, and roll it into 8 each 1 1/2" X 10" logs, wrap wax paper around it,twist the ends shut and cook it in the oven on 175 degrees for 6 hours turning 1/4 turns every hour.NOW, you are supposed to wrap them in tin foil and refrigerate for 2 week before you eat it or freeze it but that 2 week wait never happens at my house
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Post by boarhog on May 26, 2010 23:35:23 GMT -5
Deadon! That sounds like a recipe I could possibly accomplish! Deer season can't get here fast enough for me! BH
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Post by deadon on May 28, 2010 19:05:26 GMT -5
Boarhog, I have a commercial stainless steel 11 X 16 Lazagna pan. I mix it in that pan and then after threes days i cut it into 8 peices and roll them up, Wrap um in wax paper,lay them on those cookie cooling racks in the 11x 16 pan to keep them outta the juice, and 6 hrs later ummmmmmmmm gooood ;D Been workin on this one for 30 yrs. If you like it I will share my Jerky recipe, Never done that before I owe ya big time buddy, Rusty
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Post by dougedwards on Jul 8, 2010 11:20:49 GMT -5
I shared some of this delicious loaf of venison and hamburger with some of my co-workers sliced with cheese and crackers and a little hot mustard and they just couldn't get enough. It is truly scrumptuous.
Doug
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Post by Al on Oct 24, 2010 3:36:17 GMT -5
dunno how I missed a sausage post the whole story.... dougsmessageboards.proboards.com/index.cgi?board=photo&action=display&thread=4467Think we have it down pat now . Found a recipie wrote on the wall at the slaughter house that's pretty close to what we had figured out. Did a bit more than 300# a couple of weeks ago. Only complaints from my buddies in the peanut gallery........the fridge was a bit shy of beer
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Post by smokepole50 on Nov 22, 2010 11:08:45 GMT -5
Re: Another little hobby « Reply #10 Today at 11:04am » -------------------------------------------------------------------------------- LEM makes great products. I bought one of their #8 grinders about 5 years ago. They had it on sale at the time and I think it was just over $200. I called and ask them ahead of ordering about it's throughput and they were spot on. I can grind a deer if it is deboned in about 10 minutes. This grinder has about a 2 inch throat and with the 3/8" cutter it eats sinue and all. I just cut the meat in long strips and feed it right in. I usually trim all the sinue I can easly get to but it is not necessary with this grinder. Just grind it once, mix in you preground beef fat and grind it a second time to mix and make the pieces a bit smaller. I used to use the smaller knife plate but it just takes longer and is a waste of time unless you like very a very fine grind for making hot dog chile burger or maybe it would be good for sausage. This #8 grinder is supposed to grind 240 lbs an hour and I believe it would do it. I also have a book that I was given for Christmas in 1992 and I think it came from Cabela's at the time. I have yet to use any of the recipes out of it because I just have not made time to make any smoked sausage yet but it is a very comprehensive book and may be of help to those who want to make different types of sausage. The book is called "Great Sausage Recipes and Meat Cures" by Rytek Kutas. Who person is that wrote it, I don't have a clue but the book is 500 pages long and tells you much about everything reguarding meat curing. www.google.com/products/catalog?hl=en&expIds=17259,26473,27585,27692&sugexp=ldymls&xhr=t&q=rytek+kutas&cp=6&safe=off&wrapid=tljp1290442156687010&um=1&ie=UTF-8&cid=9874245576643654322&ei=spXqTJLhDIP68Aakx_HoDA&sa=X&oi=product_catalog_result&ct=result&resnum=4&sqi=2&ved=0CCkQ8wIwAw# Al...........if you are willing, I would be very interested in knowing the basics of you fathers recipe. I have been wanting to make summer sausage for a long time but one of the things that has kept me from doing it is not wanting to waste time with trial and error. You can PM me if you don't want the world to know your dads secret recipe, I promise I won't tell. Smokepole
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Post by zakjak221 on Dec 12, 2010 9:51:43 GMT -5
Deadon,
Recipe sounds good. Gonna give it a try, Thanks for sharin.
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Post by thelefthand on Dec 14, 2010 18:51:41 GMT -5
Sounds like a recipe that I just tried. For each pound of meat, the recipe called for 2 tsp of tender quick, 1 tsp mustard seed, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp red pepper, and 1 tsp liq smoke. It also calls for a little water. I found that 2 cups works well with about 6lb of meat and helps make the meat form better. I forgot to add the liquid smoke, and to be honest, it turned out like hamburgers on the grill I added a drop of liquid smoke to a slice and it was much better, but I'm still a little disappointed in my recipe. I was only able to bake about 4 pounds of it last night. I'll add the liquid smoke to the other 2 pounds and bake it tonight and see how it turns out. Hopefully better. One thing that I didn't like about my recipe was that it called for you to bake it at 350 for an hour. I think I'll try 250 this time and use a meat thermometer to see how long it takes. Maybe that will help.
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Post by deadon on Dec 14, 2010 19:37:52 GMT -5
Sounds like a recipe that I just tried. For each pound of meat, the recipe called for 2 tsp of tender quick, 1 tsp mustard seed, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp red pepper, and 1 tsp liq smoke. It also calls for a little water. I found that 2 cups works well with about 6lb of meat and helps make the meat form better. I forgot to add the liquid smoke, and to be honest, it turned out like hamburgers on the grill I added a drop of liquid smoke to a slice and it was much better, but I'm still a little disappointed in my recipe. I was only able to bake about 4 pounds of it last night. I'll add the liquid smoke to the other 2 pounds and bake it tonight and see how it turns out. Hopefully better. One thing that I didn't like about my recipe was that it called for you to bake it at 350 for an hour. I think I'll try 250 this time and use a meat thermometer to see how long it takes. Maybe that will help. I have been playin with this recipe for 30 yrs. If you want it to taste like you smoked it , substitute smoked salt for some of the tender quick salt. liquid smoke Sucks IMHO. 350 is waaaaaaaaay too high, 250 is just too high. 175 degrees for 6 hours is just right. I screwed up a batch last yr cuz my grand son thought he was helping and turned the oven up to 200 degrees. Rusty
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Post by tar12 on Dec 15, 2010 6:59:33 GMT -5
You are spot on Rusty! Liquid smoke just flat sucks! I set the temp for jerky at 200 degrees and between 150-175 degrees for the venison logs.Sloooooooow loooooooow cooking is the key!
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