First grind
second grind
Spices thrown and ready to mix
all mixed and put in the stuffer
stuffed
into the smoker
done after 8 hrs in the smoker
now to let them bloom for a couple of hrs and a fridge nap overnight before sampling and packaging.
the recipe
Col. Big Guy's Special Sausage
10 lbs meat, 6lbs moose/with beef fat added, 4 lbs pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1/2 cup fermento
1 cup ice water.
Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
on the plate
a close up
