Snipe Posted August 30, 2012 Report Share Posted August 30, 2012 I thought I would make some sausage for this weekends Dove Season opener.. Been many moons since I made this recipe.. This was my first recipe on making SS.. I was going to make a full 10 pounds but decided to make some other type of sausage this weekend..Players for this weekends event...3 lbs. Venison2 lbs. Pork2.5 TBS Salt1 TBS Garlic Powder1 TBS CBP1 TBS Onion Powder1 TBS Mustard Seed1 Tsp Cure #11 Tsp Ground Coriander1 TBS Ground Mustard Seed1 Tsp Basil1 Tsp Ground Nutmeg5 oz. Water6 Whole Jalapenos De-seeded & Chopped12 oz. Kraft Crumbles 1/2 Cup Powder Buttermilk (For Old Style Twang)Fresh out of the smoker and the ice bath... I did not smoke them no where near what I have in the past.. Kinda disappointed in the peppers too.. Just cannot not find any that have any heat.... And if your not on the Kraft Krumbles bandwagon, you should be.. Flavor was really good... Just how I remember it... I would add about a whole cup of PBM next time.. I like a bit more twang to it.. T-H's Venison Summer Sausage..txt Quote Link to comment Share on other sites More sharing options...
arrow32 Posted August 31, 2012 Report Share Posted August 31, 2012 Sounds pretty darn good. I've never made SS should look into doing that. Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted August 31, 2012 Report Share Posted August 31, 2012 (edited) Somebody get me a Ritz; Edited August 31, 2012 by Mathews XT Man Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted August 31, 2012 Report Share Posted August 31, 2012 that looks good Quote Link to comment Share on other sites More sharing options...
speedjunkiejp Posted August 31, 2012 Report Share Posted August 31, 2012 That looks really good. Quote Link to comment Share on other sites More sharing options...
speedjunkiejp Posted August 31, 2012 Report Share Posted August 31, 2012 What temp and how long you smoke it for? Quote Link to comment Share on other sites More sharing options...
Snipe Posted September 2, 2012 Author Report Share Posted September 2, 2012 What temp and how long you smoke it for? See the attached file I added to the original post. Quote Link to comment Share on other sites More sharing options...
redkneck Posted September 7, 2012 Report Share Posted September 7, 2012 Ken that's beautiful! lol I gotta make that this year! Quote Link to comment Share on other sites More sharing options...
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