MAKING HOMEMADE SMOKED SAUSAGE RECIPES

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HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING



How to: Smoked Venison Sausage | Recipe | PS Seasoning image

Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.

Provided by PS Seasoning

Total Time 1 hours 34 minutes

Prep Time 1 hours 30 minutes

Cook Time 4 minutes

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

Steps:

  • Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
  • Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
  • Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
  • Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
  • Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
  • Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
  • Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
  • Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
  • Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
  • Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
  • Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
  • Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
  • Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
  • Store in vacuum packed bags for future use or grill up right away and enjoy!

Nutrition Facts : ServingSize 6,

SMOKED JALAPENO CHEDDAR SAUSAGE – 2 GUYS & A COOLER



Smoked Jalapeno Cheddar Sausage – 2 Guys & A Cooler image

Cheesy, Spicy, Smoky

Provided by Eric

Categories     Appetizer    Main Course    Side Dish    Snack

Prep Time 1470 minutes

Cook Time 360 minutes

Yield 1000

Number Of Ingredients 19

500 g lean pork
200 g lean beef
300 g pork back fat
16 g kosher salt
2.5 g insta cure #1
3 g black pepper
5 g garlic powder
1.5 g onion powder
.5 g sugar
2.5 g chipotle powder
2.5 g Paprika
6 g mustard seed
2.5 g red pepper flakes
20 g nonfat dry powder milk
.8 g sodium erythorbate
60 ml ice cold cream
30 g diced jalapenos
100 g extra sharp cheddar (cut into small cubes)
hog casings

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings. Clean and rehydrate your casings
  • Grind your very chilled meat and fat on a medium plate (6mm)
  • Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
  • Stuff your mince meat into the casings, link, and prick out any air pockets.
  • If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
  • Smoking Schedule

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