Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on February 15, 2019, 05:52:15 PM

Title: 15 lb Batch of Venison Smoked Sausage
Post by: TentHunteR on February 15, 2019, 05:52:15 PM

We mixed up, stuffed and smoked a 15 lb batch of venison country smoked sausage.


Here's the recipe - Per 5 lb Batch:


5 lbs  Ground meat (pork, beef or venison)
1 tsp  Cure Salt #1 (Instacure #1, Praugue Powder #1)
4 tsp  Pickling Salt
1 1/4 tsp  Black Pepper
1 1/4 tsp  Red Pepper Flakes
1 1/4 tsp  Mustard seeds (whole - optional)
5 fl oz  Water


Mix the seasonings with the water, stirring until salts are dissoveld.  Mix thoroughly with the meat. Stuff and smoke as normal to a minimum temperature of 150°.


This was cold-smoked for three hours using a Maple/Hickory/Cherry blend,  then hot smoked (smoke mode on the MAK) for about 4 1/2 hours until it reached 150+°.
(https://lh3.googleusercontent.com/DWvmfVWJFnhbzVdi4PnIOag0XZ7PSPlOJFH-QcnlYjNreON6mSMVtmh9xo1xn_y8l2_XzBzxgHhlVe7enDdQnNv9YOv2fQp51JFLZplXb-hdxoqoUaxOSSbGcHQgzEtrnT3ZUPkxA7R0eVt4lJb3IVMLHPei7kT3dsnOTPwAPOcjxEwypqVUCsqNP_jgxQWeAwrTg6OXq6EdGZtcmDyyxqNm7pRLdiRhGutr3bYEZlwFjEj7cjYsObxKgImvdvhNA66y_QDPiFxnsdRakj94ZB0mIxV80DEoa6azddPRe4Q3lvmyj_ITpywvANX0ieaIfNDRblWcmRQq6c3TN4zAyDtZnfvzPDZ3q1h8VHyhO255LMoSBrlEfh62GsUxyiDbeGpzNTDcLn7mTGiQK92w5sNeBK0gvW5KyhLwXsny5JQMjsvKVGY8-xApHdkMyj4_lAdPkH2rT6tXWMHhdtwxaxDkw3nkNyMOr0XS75QpQb7oE20tKj_XEwVmN5m-t7Xafp8_g6znAII8dbSL7y9Y69bJLSaH6RxboL7Ehf_00WaKpHcKMvQ8nxRprn3_b72ujeux8eQ6eY_hfMum9LzQroobz5zrq7s7vKy1TP6FwDFIF4yFS4zE2dxRfghmCXZqSank7Q13b4I3wJKq5CVKcKORBNAbEHE=w640-h432-no)


I love the mahogany red color the cherry wood smoke gives to smoked sausage.
(https://lh3.googleusercontent.com/bIFTWAoKVm9uFJU5tbdZYs-J2nZuQY2Mn6cFILwilwgUFRgs_a7EwhyRCi9BY5fB99G7EjCkrRMdwvXZpcdvFr4h1Sp-XdC5Bi-fvyjuoS8agDCuyWYDOprjmuEOfp8ZXv-hTD5OUMjYfOWSweWVI_34aSkgEEgwwvYz4OHtoEOsPNnh2_ezMsEAOGVkPPN3VwdZxSViHbxE3EetoGph4LM5n1_skDL2xG1EaO7gkccfP_6c62oVfAl--xKQDuEwromZnSo-GE6ubWWX4Wf9LDwyjx6PlWVAwmIUfcljm_ViV00msgQ_yozV5BAM3BRfzVE74E-Falt-Y4RqhHBUGlXwtWEaOtD8nccCyczoEBC095rPAmEAgDSw15ZkIOPOvGSowufYleJr9tOZP1-wEicCml_NG8l9xWp0qudJZx2iYPWaTFeTyWg7PkF_RDGu2-ObhDwh8dAVrcAAzEETodyNvioFXDiLtOQyF2e7dTObLhByyGwYgOhHgiyhJnwXQXTFTLcwge6OwIn9P2k_VBJGuG0mveIFC8OgUmA0VdocDq9TxRgzmXtDQ7Ef7vpbOddebo1BFxd3ZPxHgaCbLU-DAYpBmWHFiQ7eFkH-puP7b3k8m7KkaqPltwC0kkqiS8BSPV5x3sH0MAkNmys8MF_cYuTYSNk=w640-h470-no)

Title: Re: 15 lb Batch of Venison Smoked Sausage
Post by: sparky on February 15, 2019, 07:10:39 PM

Looks real good cliff.

Title: Re: 15 lb Batch of Venison Smoked Sausage
Post by: HighOnSmoke on February 15, 2019, 07:26:09 PM

Fantastic looking sausage Cliff!

Title: Re: 15 lb Batch of Venison Smoked Sausage
Post by: Big Dawg on February 16, 2019, 12:47:39 PM

DAYUM ! ! !





BD

Title: Re: 15 lb Batch of Venison Smoked Sausage
Post by: Roget on February 16, 2019, 06:22:32 PM

Yup, that looks great.

Title: Re: 15 lb Batch of Venison Smoked Sausage
Post by: Pac Man on February 18, 2019, 01:59:22 PM

Beautiful!

Title: 15 lb Batch of Venison Smoked Sausage
Post by: Pappymn on February 18, 2019, 03:32:53 PM

Tent that looks fantastic


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