I would like to try my hand at making & smoking some links , but need to know what seasonings to use & how much to use per pound
-
-
Que Travis's Sausage Spreadsheet..... -
Venison Sausage
PREP TIME: 1 Hour
MAKES: 25 (6-inch) links
COMMENT:
I like a juicy game sausage, and for this reason, I always combine equal amounts of pork with the game meat. This sausage recipe incorporates the trinity of Louisiana flavors along with typical sausage spices to create a magnificent flavored sausage.
INGREDIENTS:
2 pounds ground venison
2 pounds ground pork
1/2 pound pure pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup diced garlic
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
1 tbsp ground sage
1 tbsp caraway seeds
15 feet pork sausage casing
METHOD:
In a large mixing bowl, combine meat, pork fat, onions, celery, bell pepper, garlic, green onions and parsley. Using your hands, mix all ingredients well until thoroughly incorporated. Season to taste using salt, pepper, sage and caraway seeds. Continue to blend seasonings into the meat mixture. Force meat through a meat grinder into the casing and tie off at six inch intervals. This sausage may be smoked, pan-fried or poached.
John Folse is my recipe hero! www.jfolse.com!Comment
-
thanks for the helpComment
-
J-Dawg,
When us Texas Kayak Fisherman folk can't catch fishies in October, November or December we must resort to venison. This recipe has worked well for my and my boyz in the past:
Shaw's Bend Venison Sausage
Recipe by Paul, Chris, Carl Kahlich - November 2003
This will make 36 pounds of sausage or about 36 - one pound links. This recipe has 40% venison (14 lbs) mixed with 60% pork (22 lbs).
Seasonings
3/4 cup - brown sugar
1/2 cup - mustard seed
1/4 cup - garlic powder
One 8 oz container - Tony Chachere's Original Seasoning
1/4 cup - black pepper (preferably coarse)
*option - we added some "kick" to about 1/3 of the batch (12 lbs)
by adding a chopped-up 32 oz can of jalapeño nacho slices
Meat
14 lbs - ground venison
22 lbs - ground pork
*helpful hint - Call the meat manager of a Fiesta and ask if he'll hamburger grind up some Pork Picnic hams for you. The meat manager at the Bellaire-Hillcroft Fiesta accommodated us unbelievably by deboning about 30 lbs of picnic hams then hamburger grinding the pork (and fat) and selling us the net 22 lbs of ground pork at the same sale price of $0.69/lb (w/ no bone)! This will save you a lot of time and effort.
Casings
You'll need about 50 ft of sausage casings. We got one "hank" (about 100 LF) of prewashed pork casings at Martin Preferred Foods (713-783-2639) located at Taylor and I-10 (south of freeway on Taylor). Cost: $14.35.
Don't forget to get some cotton string.
Prep-n-Stuff
Divide the seasoning and meat into 6 equal amounts. This will result in mixing the seasoning (1/6 total amount) into about 6 lbs. of meat. By doing this you can utilize residential sized bowls and/or pots and get the seasoning mixed into the meat better by hand. Also, by dividing the meat into 6 lb amounts, you can easily take 2 - 6 lbs bowls of meat and add the chopped pickled jalapeños mentioned above as a more "kick" option. Now stuff sausages.
Smoking
Hang sausage in the smoke chamber of BBQ pit. Heavy smoke (hickory, pecan, etc) the sausage for about 2 to 3 hours at about 200 degrees (low heat). Do not exceed 200 degrees if possible because exceeding the boiling point of water (212 deg) can cause the meat to steam and rupture the sausage casing. Keep in mind that the goal of this smoking, in addition to adding flavor, is to get the meat temp to at least 160 degrees to kill any salmonella type bacteria. You want the meat cooked. If you have the time, some recommend smoking the meat even at a slightly lower temperature for 8 to 12 hours.
Have fun,
Pablo
TKF 2000 club
Posts: 2093
Joined: Wed Jun 23, 2004 12:11 pm
Location: Houston, Tx Sharpstown SFDS Area Ride Drifter T160iComment
-
Thanks Pablo it looks goog ,I will have to try itComment
-
oops it looks goodComment
-
smoke chamber?? can you help me with a good set up? My uncle used an old refrigerator as a smoker... any tips on that?Comment
Comment