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View Full Version : 15 lb Batch of Venison Smoked Sausage



TentHunter
02-15-2019, 04:37 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_XzBzxgHhlVe7enDdQnN v9YOv2fQp51JFLZplXb-hdxoqoUaxOSSbGcHQgzEtrnT3ZUPkxA7R0eVt4lJb3IVMLHPei 7kT3dsnOTPwAPOcjxEwypqVUCsqNP_jgxQWeAwrTg6OXq6EdGZ tcmDyyxqNm7pRLdiRhGutr3bYEZlwFjEj7cjYsObxKgImvdvhN A66y_QDPiFxnsdRakj94ZB0mIxV80DEoa6azddPRe4Q3lvmyj_ ITpywvANX0ieaIfNDRblWcmRQq6c3TN4zAyDtZnfvzPDZ3q1h8 VHyhO255LMoSBrlEfh62GsUxyiDbeGpzNTDcLn7mTGiQK92w5s NeBK0gvW5KyhLwXsny5JQMjsvKVGY8-xApHdkMyj4_lAdPkH2rT6tXWMHhdtwxaxDkw3nkNyMOr0XS75Q pQb7oE20tKj_XEwVmN5m-t7Xafp8_g6znAII8dbSL7y9Y69bJLSaH6RxboL7Ehf_00WaKpH cKMvQ8nxRprn3_b72ujeux8eQ6eY_hfMum9LzQroobz5zrq7s7 vKy1TP6FwDFIF4yFS4zE2dxRfghmCXZqSank7Q13b4I3wJKq5C VKcKORBNAbEHE=w640-h432-no


I love the mahogany red color the cherry wood smoke gives to smoked sausage.
https://lh3.googleusercontent.com/bIFTWAoKVm9uFJU5tbdZYs-J2nZuQY2Mn6cFILwilwgUFRgs_a7EwhyRCi9BY5fB99G7EjCkr RMdwvXZpcdvFr4h1Sp-XdC5Bi-fvyjuoS8agDCuyWYDOprjmuEOfp8ZXv-hTD5OUMjYfOWSweWVI_34aSkgEEgwwvYz4OHtoEOsPNnh2_ezM sEAOGVkPPN3VwdZxSViHbxE3EetoGph4LM5n1_skDL2xG1EaO7 gkccfP_6c62oVfAl--xKQDuEwromZnSo-GE6ubWWX4Wf9LDwyjx6PlWVAwmIUfcljm_ViV00msgQ_yozV5B AM3BRfzVE74E-Falt-Y4RqhHBUGlXwtWEaOtD8nccCyczoEBC095rPAmEAgDSw15ZkIO POvGSowufYleJr9tOZP1-wEicCml_NG8l9xWp0qudJZx2iYPWaTFeTyWg7PkF_RDGu2-ObhDwh8dAVrcAAzEETodyNvioFXDiLtOQyF2e7dTObLhByyGwY gOhHgiyhJnwXQXTFTLcwge6OwIn9P2k_VBJGuG0mveIFC8OgUm A0VdocDq9TxRgzmXtDQ7Ef7vpbOddebo1BFxd3ZPxHgaCbLU-DAYpBmWHFiQ7eFkH-puP7b3k8m7KkaqPltwC0kkqiS8BSPV5x3sH0MAkNmys8MF_cYu TYSNk=w640-h470-no



Thanks for looking!

Pac Man
02-18-2019, 04:18 PM
Great looking sausage, TentHunter! Were your Maple/Cherry/Hickory pellets from Smoke Ring, or some other brand?

TentHunter
02-18-2019, 05:11 PM
This was Lumberjacks "Competition Blend" (a.k.a. MHC blend).


If using the BBQer's Delight, then I mix Cherry & Hickory flavors 50/50, so you get a oak/hickory/cherry blend with basically the same results.

NorCal Smoker
02-18-2019, 08:51 PM
Great looking Sausage! Thanks for sharing the recipe and cooking method.

divyavenkat
03-21-2019, 06:18 AM
wow! this is a awesome.