Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.

15 lb Batch of Venison Smoked Sausage

(1/2) > >>

TentHunteR:
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+°.



I love the mahogany red color the cherry wood smoke gives to smoked sausage.

sparky:
Looks real good cliff.

HighOnSmoke:
Fantastic looking sausage Cliff!

Big Dawg:
DAYUM ! ! !





BD

Roget:
Yup, that looks great.

Navigation

[0] Message Index

[#] Next page