Snipe Posted July 11, 2008 Report Share Posted July 11, 2008 Now for something completely different ..Made these over the 4th... I have kickin around this idea for some time now.. making some dove sausage..Well the wife is at work, my son is in Oklahoma chasing two legged Does and the dog ...well let say shes no help right now.. Since this is my first batch it will be a small one.. De-bone and clean 40 dove breast about 2.5lbs. When do with that rinse well and let drain.... Grinding 4.5lbs of pork steaks.. I like using this cut of meat more than any other, just a better fat to meat ratio.. The reason I went heavy with the pork is due to dove meat has a heavy wild flavor.. Meat ground and ready for the spices... Casings stuffed and put in the frig to cure.. Smoke tomorrow morning.. Sure hope they come out good.. We will see... Necessity is the mother of invention... 1. 48" x 1/2" Steel Dowel 2. (2) 1/4" Eye Bolts We have a sausage hanger.. Sausage on the rack.... Its not purty but it will have to work.. Ok finally hit 155*... here they are just before I pulled them... Pulled and hit with a ice bath.. dropped them to 100* and now letting them bloom.. Should have some sliced picks and a taste update here in a few hours...Along with the recipe..:wink: And Bloom they did.... This were really good...Wow. Here's my recipe... 2.5lbs Dove Meat 4.5lbs Pork Steak 2 tsp. Ground Coriander 4 tsp. Ground Cumin 2 TBS. Ground Black Pepper 4 tsp. Red Pepper Flakes 2 TBS. Onion Powder 2 TBS Garlic Powder 7 tsp. Tender Quick 1 Cup Ice Cold Beer Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes... Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure.. Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours. Wrap and freeze.. The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS. Quote Link to comment Share on other sites More sharing options...
toddyboman Posted July 11, 2008 Report Share Posted July 11, 2008 its close to lunch and I am hungry....... NOW I AM REALLY HUNGRY! ;) Those look and sound great Quote Link to comment Share on other sites More sharing options...
aksheephuntress Posted July 14, 2008 Report Share Posted July 14, 2008 ...This looks awesome! -I like to grind the pork steaks with our moose meat, too.... -and I really like your outdoor cooker! -I learned a lot from this, Snipe...- I didn't know about the dunking in the ice bath after cooking...that is amazing... Quote Link to comment Share on other sites More sharing options...
Guest outdoorgirl Posted July 14, 2008 Report Share Posted July 14, 2008 That looks good snipe....great job....how did they taste ?? Quote Link to comment Share on other sites More sharing options...
Snipe Posted July 15, 2008 Author Report Share Posted July 15, 2008 That looks good snipe....great job....how did they taste ?? Very good, Like I added at the end of the post. There are a few things I would change next time. The coriander & cumin was very distinct.. I feel it took away from some of the dove flavor... Try and error..live and learn.. Quote Link to comment Share on other sites More sharing options...
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