Anyone have a good sausage recipe?
- Thread starter LWILLIAMS
- Start date
First suggestion - grind it coarse and freeze it till you get the rest of the ingredients. Won't hurt it a bit.
Second suggestion - Go buy a book - "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas. I found mine on Ebay for 15 bucks or so. Amazing book if you like to make sausage.
Also, save some for jerky - easy to make, much easier than sausage and tastes fantastic!
Jerky Receipe - for 3 pounds - adjust for weight
3 lbs deer meat - sliced 1/4 to 1/2 thick - I like thick.
Marinate 24 hrs in:
1 tsp salt
1 tsp onion powder (not salt)
1 tsp garlic powder (not salt)
1 tsp fresh ground black pepper - FRESH GROUND!
1/2 cup soy sauce
1/3 cup Worcestershire sauce.
Add a tbl or two of crushed dried red pepper if you like it spicy! I love it if hot.
1 tsp INSTACURE#1
Dry in oven or dehydrator till done, you will know when. The only problem is the time to make does not equate to the time it takes for it to vanish! LOL
Believe it or not, the late Bob Carson from the Arizona Bear Society gave me that recipe years ago and he used to use it on coyotes and bear meat! He got the biggest kick out of telling people that it was 'yote jerky after they had raved about it! LOL. I have only used it on deer and elk but I did fall for the coyote jerky gag once - and truth to tell, it wasn't bad. Jerky seems to be jerky!
As for sausage - there are a thousand different types. For a great basic recipe try this.
For 10 pounds of "fresh" deer ground, (adjust for meat weight). You BBQ or cook it well before serving, I do the following;
10 lbs deer (or Elk) meat coarse ground.
6 tbl kosher salt
2 tbl FRESH GROUND pepper
2 tbl ground hot red pepper (dried)
1/8 cup ground dried garlic
3 tbl onion powder
dash or two of "liquid smoke"
4 tsp of INSTACURE #1
6 lbs of pork fat
Whatever other spices you might like - do test batches before stuffing.
Grind the pork fat into the deer meat, case in hog casings and freeze. Great on the BBQ! Let the mixture set a bit in a cooler - KEEP COLD - so the flavors blend before stuffing. PM me if you need more info - I love making sausage! Elk is my favorite. Lot of work tho... Have fun
Bill
Second suggestion - Go buy a book - "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas. I found mine on Ebay for 15 bucks or so. Amazing book if you like to make sausage.
Also, save some for jerky - easy to make, much easier than sausage and tastes fantastic!
Jerky Receipe - for 3 pounds - adjust for weight
3 lbs deer meat - sliced 1/4 to 1/2 thick - I like thick.
Marinate 24 hrs in:
1 tsp salt
1 tsp onion powder (not salt)
1 tsp garlic powder (not salt)
1 tsp fresh ground black pepper - FRESH GROUND!
1/2 cup soy sauce
1/3 cup Worcestershire sauce.
Add a tbl or two of crushed dried red pepper if you like it spicy! I love it if hot.
1 tsp INSTACURE#1
Dry in oven or dehydrator till done, you will know when. The only problem is the time to make does not equate to the time it takes for it to vanish! LOL
Believe it or not, the late Bob Carson from the Arizona Bear Society gave me that recipe years ago and he used to use it on coyotes and bear meat! He got the biggest kick out of telling people that it was 'yote jerky after they had raved about it! LOL. I have only used it on deer and elk but I did fall for the coyote jerky gag once - and truth to tell, it wasn't bad. Jerky seems to be jerky!
As for sausage - there are a thousand different types. For a great basic recipe try this.
For 10 pounds of "fresh" deer ground, (adjust for meat weight). You BBQ or cook it well before serving, I do the following;
10 lbs deer (or Elk) meat coarse ground.
6 tbl kosher salt
2 tbl FRESH GROUND pepper
2 tbl ground hot red pepper (dried)
1/8 cup ground dried garlic
3 tbl onion powder
dash or two of "liquid smoke"
4 tsp of INSTACURE #1
6 lbs of pork fat
Whatever other spices you might like - do test batches before stuffing.
Grind the pork fat into the deer meat, case in hog casings and freeze. Great on the BBQ! Let the mixture set a bit in a cooler - KEEP COLD - so the flavors blend before stuffing. PM me if you need more info - I love making sausage! Elk is my favorite. Lot of work tho... Have fun
Bill
Here's my summer sausage recipe. I combined recipes from the book Happyjack mentioned and a video from Eldon Kutlip. The jerky recipe Happyjack mentioned is excellent. You can add 1/4 tsp of cayenne pepper for a little heat.
Venison Summer Sausage 10lb recipe
2 tsp cure ,instacure/prague powder #1 ,very important prevents Botulism
1/4 cup sugar
1/4 cup salt
1 tsp ground mustard seed
1 tsp garlic powder
1 tsp coriander
2 1/2 tbsp black pepper
1 cup non-fat dry milk
1 cup cold water
9 lbs venison 1lb beef fat
Stuff into 2 1/2" -3 1/2" fibrous casings, cook in 165-170 degree smoker until the internal meat temp is 155 degrees.
My smoker is made from an old refrigerator with a hotplate for a heat source. It has a longstem thermometer through the side to get the internal meat temp.
Venison Summer Sausage 10lb recipe
2 tsp cure ,instacure/prague powder #1 ,very important prevents Botulism
1/4 cup sugar
1/4 cup salt
1 tsp ground mustard seed
1 tsp garlic powder
1 tsp coriander
2 1/2 tbsp black pepper
1 cup non-fat dry milk
1 cup cold water
9 lbs venison 1lb beef fat
Stuff into 2 1/2" -3 1/2" fibrous casings, cook in 165-170 degree smoker until the internal meat temp is 155 degrees.
My smoker is made from an old refrigerator with a hotplate for a heat source. It has a longstem thermometer through the side to get the internal meat temp.
I've played with a variety of seasonings over the years and struck upon some pretty good recipes. Now I just visit LEM Products and buy their seasonings. Their regular sausage is a great all purpose blend, and the hot version makes great breakfast burritos. The summer sausage is also quite nice. They have everything you need to make great sausage, jerky, and pretty much any other meat-related product.
On another note, one of the best tips I picked up was to add pork or beef fat to your wild game to improve its consistency. Wild game meat is too lean to produce good sausage, but mix in about 20% fat and you're good to go.
On another note, one of the best tips I picked up was to add pork or beef fat to your wild game to improve its consistency. Wild game meat is too lean to produce good sausage, but mix in about 20% fat and you're good to go.
Do you guy's really measure all that stuff? I've tried to keep track of what I used and how much but......... One favorite of mine was to add some karo syrup and brown sugar to the marinade for jerky. I guess I'm a bit screwed up because the guy that showed me how to make jerky measured nothing and just threw in whatever struck him at the time!
Quote:
Believe it or not, the late Bob Carson from the Arizona Bear Society gave me that recipe years ago and he used to use it on coyotes and bear meat! He got the biggest kick out of telling people that it was 'yote jerky after they had raved about it!
And you believe that?! /ubbthreads/images/graemlins/smiliesmack.gif
Believe it or not, the late Bob Carson from the Arizona Bear Society gave me that recipe years ago and he used to use it on coyotes and bear meat! He got the biggest kick out of telling people that it was 'yote jerky after they had raved about it!
And you believe that?! /ubbthreads/images/graemlins/smiliesmack.gif