Snipe Posted August 2, 2009 Report Share Posted August 2, 2009 Been kinda hiding in the house all day.. I wanted a few grilled hotlinks for lunch.. So off to the freezer to find out Im Out!! That's not good.. So off to the store to buy a few items.. Just after stuffing.. Linked and taking a nap in the frig to cure.. Just made a 5lb. batch... I will pop them in the smoker in the morning... I will follow up with finished pics tomorrow.. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted August 2, 2009 Report Share Posted August 2, 2009 Wow those look great, I can't wait to see the finished product. Did you use storebought caseings for those Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 2, 2009 Author Report Share Posted August 2, 2009 I buy Hanks of natural casings.. These are 26-28mm Sheep Casings.. Pulled at 152*.. Bloomed for 2 hours.. Vacuumed sealed and ready for the freezer..... Damn these are good... Just wish I would have made them out of venison... . Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted August 2, 2009 Report Share Posted August 2, 2009 Man those look tastey , I think I may have to buy me a grinder and try some of them out. Quote Link to comment Share on other sites More sharing options...
redkneck Posted August 3, 2009 Report Share Posted August 3, 2009 I like the sheep casings. Snipe your pics always make me hungry! Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted August 3, 2009 Report Share Posted August 3, 2009 Care to share your recipe? Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 3, 2009 Author Report Share Posted August 3, 2009 Care to share your recipe? If you want fresh sausage use the recipe below.. If you want to smoke the sausage you will need to cure the meat.. If you use Tinder Quick as a cure omit the salt in this recipe and add 1 1/2 Teaspoons per pound of meat. Or just use Prague Powder #1 per directions 2 Teaspoons Per 1o pounds of meat. 6 Lbs. Venison 4 Lbs. Fatty Pork I like using Pork Steaks 10 Oz. Of Your Favorite Beer 3 Tbs. Black Pepper, Coarsely Ground 3 Tbs. Crushed Red Pepper 3 Tbs. Smitty's ( Or Cayenne Pepper Powder ) 3 Tbs. Paprika 3 Tbs. Kosher Salt 3 Tbs. Mustard Seed 1/3 cup Garlic, Minced I like Fresh 1 3/4 Tsp. Garlic Powder 1 3/4 Tsp. MSG 1 3/4 Tsp. Bay Leaves , Ground 1 3/4 Tsp. Coriander 1 3/4 Tsp. Thyme, Dried Mix all spices with beer refrigerate for about 2-3 hours whisking about every 30 minutes.. Grind you meat.. If you like a fine smooth texture sausage use the 1/8" plate... If you like it with a bit more texture use the 1/4" plate.. Mix meat well... add spice mixture and stuff into casings.. Rest in frig over night or 24 hours.. Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted August 3, 2009 Report Share Posted August 3, 2009 Thanx - I'll be trying them. Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 3, 2009 Author Report Share Posted August 3, 2009 Thanx - I'll be trying them. If your out of venison just use all pork .. It works just as well.. Quote Link to comment Share on other sites More sharing options...
92xj Posted August 6, 2009 Report Share Posted August 6, 2009 shipping to 99352? :clown: Quote Link to comment Share on other sites More sharing options...
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