Mett sausage

[Ryan]

Time to make another batch. This is an old family recipe modernized. Not many ingredients. Some time less is more.
Recipe(tried for 60% deer, 40% pork butt)
Came real close to that blend.
4.75kg deer
2.8kg pork
135.9g salt
21.9g black pepper
75.5g raw onion
18.8g cure 1
37.8g phosphates (first time trying, I'm hopeful for this binder)

Ground the meat through 3/8" plate then added seasoning and chilled. Ground again with 1/4" plate. Stuffed into 38/40 beef casins. First time trying these. A lot stronger than hog and could really fill the casings tight. Tied them off and letting the hang for a bit.

I'll cold smoke these till the color looks right. Not sure if it'll be tonight or tomorrow.

[ez2b]

Nice job looks great

[Texas-Hunter]

THAT'S how it is done! Keep the tradition going Ryan.. Very well done.. Nice rings too...

[whistech]

Ryan, you did an outstanding job stuffing those and the recipe sure looks tasty. Cooking on the grill or in the kitchen?

[Ryan]

Ryan, you did an outstanding job stuffing those and the recipe sure looks tasty. Cooking on the grill or in the kitchen?

We'll do both, depending on circumstances. I like them best on the grill, but it's still good in a pan with a little water.

[DanMcG]

Nice rings Ryan, I like the less is more attitude. Get some smoke on them! What flavor smoke you going to go with?

[Ryan]

Nice rings Ryan, I like the less is more attitude. Get some smoke on them! What flavor smoke you going to go with?

Trying some new pellets they're a hickory/ oak/maple/cherry blend. When should I mix the phosphates in? There was no directions on the bag from butcher-packer.

[DanMcG]

When should I mix the phosphates in? There was no directions on the bag from butcher-packer.

You want to dissolve it in water before anything else is added, but I noticed you didn't add water in your recipe.

[Ryan]

You want to dissolve it in water before anything else is added, but I noticed you didn't add water in your recipe.

Thanks, added a bit of water that I dissolved the cure in. It got pretty stiff after the second grind. That's why I was curious when to add. Part of the stiffness could be from not enough water added, but I never experienced it on the last batch. This sausage always was kind of dry that's why I thought I'd try the phosphates. The test patty was nice and juicy.

[driedstick]

Looks good Ryan - Nice job,,

DS

[Ryan]

4 hours of smoke

Had a shorty and wanted to try

The phosphate did the trick. Wasn't dry after cooking. My aunt will be happy, she made a batch in January and said it was a bit dry. Told her I had a couple things to try to help that.

[DanMcG]

Probable my monitor but they look red like blood sausage. They sure are nice and plump.
Great job, it's on my list of to do's now!

[Ryan]

Probable my monitor but they look red like blood sausage. They sure are nice and plump.
Great job, it's on my list of to do's now!

Probably my phone pic. They're a dark brown after smoking. They were starting to get that red tint at the top but I stopped. I didn't want it smoked to much. The original recipe I got from Grandma was after stuffing dip in liquid smoke and hang in basement overnight. With that technique it always got a darker shade of pink than this.

[Richtee]

Mettwurst? I think I have had that before...

[Fishawn]

Looks nice Ryan