SAUSAGE
Jim and Ted have both become quite adept at making homemade sausages. Ted, having a commercial grinder and stuffer, is more inclined to work with large batches. Jim thinks that working with smaller batches is more his style so the recipe given here is for 10 pounds of meat.
VENISON SALAMI:
Use a combination of venison and pork to equal 10 pounds. We usually use half pork and half venison. Grind the meat coarsely.
Season with the following mixed with a pint of ice water:
7 tablespoons Tenderquick
1 tablespoon white pepper
1 tablespoon nutmeg
2 cloves of garlic, crushed, or 1 teaspoon garlic powder
1 teaspoon ginger
1 teaspoon dry mustard
Add the seasonings to the meat along with 2 cups of dry milk and 1 cup of white corn syrup. The milk and syrup add flavor and also keep the sausage moist and plump.
Mix well and store in the refrigerator for at least 24 hours. Mix again and stuff in casings. Hang sausage on smoker rack. Let stand at room temperature until casings feel dry. Place in preheated Little Chief Smoker and smoke with hickory or apple chips for 4 to 6 hours depending on weather.
The sausage should start to brown. Take it out of the smoker and place on aluminum foil lined pans.
Bake at 300 until the internal temperature reaches 160.
Turn and rearrange the sausage several times during baking so they cook evenly. Remove from the oven and immediately spray with cold water to reduce the temperature and keep the casings from shrinking. We double wrap our sausage in plastic wrap and freezer paper and store in the freezer. It never lasts as long as we would like.
Jim also makes a good Polish sausage that he seasons with a mix purchased from High Country Jerky in Lincoln, Montana. We experiment a lot and no two batches are likely to turn our exactly the same. We have added applesauce to some and wine to others with good results.
The grandkids like this sausage, and look forward to getting it at Christmas or whenever Grandpa Jim comes to visit.
Friday, January 11, 2008
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Labels:
Smoked Turkey Sausage and wild meat
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