ok, since my sausage post on another site is MIA now... I thought Id post it once again. I am not the best sausage guy, but if there is anything I can do for some newbie let me know.... I might be able to lend ya a hand. otherwise there is plenty of guys here who know sausage better than I. I use Venison summer sausage seasoning from sausagemakers.com they have a good selection of fair priced seasonings. I have liked most and dont care for a few of what they have to offer. anyhow...
What I use -
10#s of meat (40/60- Pork butt/deer)
8 oz. Sausage Makers Venison Summer Seas.
2 tsp of Insta-cure #1
2 Cup Buttermilk
2 Tbsp Mustard seed
1 Tbsp Crushed Red Pepper
1 ¾ oz by vol. dehydrated Jalapenos
or 10% of meat weight of fressh.
1 # high temp cheese
Instructions
In a bowl Mix Cure, Seasoning, red pepper, and Mustard seed with the butter milk.
Mix in the above ingredients to meat, kneading really well.
Then mix jalapenos and cheese into meat just before stuffing.
Once Stuffed Let set in Fridge for about 24.
Smoke at 130 for 4 hrs or more, then to 165 until sausage internal temp reaches 152 Deg.
Its notfrom scratch... but I did a a few things to spice up the packaged seasoning.
What I use -
10#s of meat (40/60- Pork butt/deer)
8 oz. Sausage Makers Venison Summer Seas.
2 tsp of Insta-cure #1
2 Cup Buttermilk
2 Tbsp Mustard seed
1 Tbsp Crushed Red Pepper
1 ¾ oz by vol. dehydrated Jalapenos
or 10% of meat weight of fressh.
1 # high temp cheese
Instructions
In a bowl Mix Cure, Seasoning, red pepper, and Mustard seed with the butter milk.
Mix in the above ingredients to meat, kneading really well.
Then mix jalapenos and cheese into meat just before stuffing.
Once Stuffed Let set in Fridge for about 24.
Smoke at 130 for 4 hrs or more, then to 165 until sausage internal temp reaches 152 Deg.
Its notfrom scratch... but I did a a few things to spice up the packaged seasoning.
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