Col. Big Guys Special Sausage

[Big Guy]

Moose chunks, beef fat chunks and pork chunks mixed and ready to grind



First grind



second grind



Spices thrown and ready to mix



all mixed and put in the stuffer



stuffed



into the smoker



done after 8 hrs in the smoker



now to let them bloom for a couple of hrs and a fridge nap overnight before sampling and packaging.

the recipe

Col. Big Guy's Special Sausage

10 lbs meat, 6lbs moose/with beef fat added, 4 lbs pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1/2 cup fermento
1 cup ice water.

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

[Doug S.]

Looks good from here

[Richtee]

Dang..I'd make some but..where do I get the moose meat?

This stuff's gotta rock! Welcome home BG...!

[Critterhunter]

What Rich said^Good looking Recipe though.Interesting with the Honey.

[tadowdaddy]

Looks amazing! !

[Big Guy]

It is great to be home, Ive been on the road a lot this spring, Down to Florida, eastern Ontario, and Northern Ontario last month.Things are settling down and I'm doing what I love , making and enjoying sausage.

[barkonbutts]

Those look great!! Nice job!!

[Big Guy]

on the plate





a close up

[minnbill]

Dang that does look

[Fire it up]

Thank God I've got some points left for today cause those sliced pics are doing something to my mouth and getting those drool juices flowing like I never thought possible!!!

[erain]

Thank God I've got some points left for today cause those sliced pics are doing something to my mouth and getting those drool juices flowing like I never thought possible!!!

no kidding... that looks like some great SS Big Guy!!! another saver from you. thks for the recipie too!

[curious aardvark]

Damn that does look good :-)

It's the cardamon that really makes it interesting for me :-)
Only actually tasted some a short while back - really aromatic fruity flavour.

Well I haven't got any moose, could find some venison maybe, Hmm.

Definitely going to downsize the amount and give it a go. Probably have to just go with venison and pork shoulder. With that spice mix though - can't really see it making all that much difference.


Just for the record - are you using 3tsp=1TBS ?
Makes it easier to convert everything to tsp for scaling down :-)

[Meat Hunter]

Been a while since I dished out some points. I think this post is well deserving of some. Great looking sausage BG. Always nice when folks post the recipes.

[PitRow]

Just for the record - are you using 3tsp=1TBS ?
Makes it easier to convert everything to tsp for scaling down :-)

That is correct CA.

[curious aardvark]

That is correct CA.

ah, but is it the same in canada ?