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I made this sausage back last summer. I thought I would share it with you.
Since this is my first batch it will be a small one..
De-bone and clean 40 dove breast about 2.5lbs.
When do with that rinse well and let drain....
Grinding 3.5lbs of pork steaks.. I like using this cut of meat more than any other, just a better fat to meat ratio.. The reason I went heavy with the pork is due to dove meat has a heavy wild flavor..
Meat ground and ready for the spices...
Casings stuffed and put in the frig to cure.. Smoke tomorrow morning.. Sure hope they come out good.. We will see...
Necessity is the mother of invention...
1. 48" x 1/2" Steel Dowel
2. (2) 1/4" Eye Bolts
We have a sausage hanger..
Sausage on the rack.... Its not purty but it will have to work..
Ok finally hit 155*... here they are just before I pulled them...
Pulled and hit with a ice bath.. dropped them to 100* and now letting them bloom.. Should have some sliced picks and a taste update here in a few hours...Along with the recipe..
And Bloom they did....
This were really good...Wow.
Here's my recipe...
2.5lbs Dove Meat
3.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer
Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes... Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..
Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours.
Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.
.
Since this is my first batch it will be a small one..
De-bone and clean 40 dove breast about 2.5lbs.
When do with that rinse well and let drain....
Grinding 3.5lbs of pork steaks.. I like using this cut of meat more than any other, just a better fat to meat ratio.. The reason I went heavy with the pork is due to dove meat has a heavy wild flavor..
Meat ground and ready for the spices...
Casings stuffed and put in the frig to cure.. Smoke tomorrow morning.. Sure hope they come out good.. We will see...
Necessity is the mother of invention...
1. 48" x 1/2" Steel Dowel
2. (2) 1/4" Eye Bolts
We have a sausage hanger..
Sausage on the rack.... Its not purty but it will have to work..
Ok finally hit 155*... here they are just before I pulled them...
Pulled and hit with a ice bath.. dropped them to 100* and now letting them bloom.. Should have some sliced picks and a taste update here in a few hours...Along with the recipe..
And Bloom they did....
This were really good...Wow.
Here's my recipe...
2.5lbs Dove Meat
3.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer
Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes... Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..
Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours.
Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.
.
)...... Must have sounded pretty hollow in here back then ...... I like the sounds of the ingredients in this one! 
over 2 years later 
..... Hopefully this gets some eyes on it the next couple of days... Great Post 
.. Plus when I ended up grill them I know they got hotter than that..
to smoked-meat
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