Post by steiny on Dec 11, 2006 18:04:39 GMT -5
8# venison, chunked up ready for the grinder
10 TSP Liquid smoke
1-1/4 TSP Garlic powder
5 TSP Minced Garlic
5 TSP Mustard seed
2-1/2 TSP Ground black pepper
5 TBSP Mortons tender Quick curing salt
10 TSP Sugar
5 TSP Crushed red pepper
1. Mix all the meat ans spices together thoroughly in a plastic tub.
2. Run through the grinder using the fine to medium plate, stuffing directly into casings. We like the 1-1/2" x 12" casings from Rural King.
3. Take care to get the meat tightly packed into casings (no air) then tie off the open end with metal hog rings made for such or butchers twine.
4. Set sausages in racks of a smoker so they aren't touching and slow cook at about 150 degrees. Very little if any smoke is needed, just the low temp baking does the job.
5. Using a meat thermometer, check occasionally. Cook until internal temp. reaches 150 degrees.
6. Remove them from smoker and set out on a table, in a cool room,to cool and stiffen up.
7. After they cool down, they are ready to eat, can be refrigerated, or frozen. We vac seal the ones that we freeze.
Good stuff !
I need to whack another deer.
10 TSP Liquid smoke
1-1/4 TSP Garlic powder
5 TSP Minced Garlic
5 TSP Mustard seed
2-1/2 TSP Ground black pepper
5 TBSP Mortons tender Quick curing salt
10 TSP Sugar
5 TSP Crushed red pepper
1. Mix all the meat ans spices together thoroughly in a plastic tub.
2. Run through the grinder using the fine to medium plate, stuffing directly into casings. We like the 1-1/2" x 12" casings from Rural King.
3. Take care to get the meat tightly packed into casings (no air) then tie off the open end with metal hog rings made for such or butchers twine.
4. Set sausages in racks of a smoker so they aren't touching and slow cook at about 150 degrees. Very little if any smoke is needed, just the low temp baking does the job.
5. Using a meat thermometer, check occasionally. Cook until internal temp. reaches 150 degrees.
6. Remove them from smoker and set out on a table, in a cool room,to cool and stiffen up.
7. After they cool down, they are ready to eat, can be refrigerated, or frozen. We vac seal the ones that we freeze.
Good stuff !
I need to whack another deer.
