www.sausagemaking.org

Moose chunks, beef fat chunks and pork chunks mixed and ready to grind



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

G'day Big Guy,
Once again top looking product, thanks for sharing, I would love to try moose meat but we don't get it here down under at least not to my knowledge.
Bye,
Damo

Looks fantastic!

For the life of me, with that collection of spices, I can't imagine what it would taste like. So: what does it taste like?

It looks great (and I count myself among the fortunate few with access to moose meat)!

does moose have the venison/lamb/goose like flavour?

or a beef flavour?

mitchamus wrote:does moose have the venison/lamb/goose like flavour?

or a beef flavour?

Venison-beef. I'd say sweeter than venison but gamier than beef.

Damo the butcherman wrote:G'day Big Guy,
Once again top looking product, thanks for sharing, I would love to try moose meat but we don't get it here down under at least not to my knowledge.
Bye,
Damo

We don't have Roo meat here but I'd bet it would work in this recipe.

mitchamus wrote:does moose have the venison/lamb/goose like flavour?

or a beef flavour?

We call it bush beef up here.

Hi Big Guy,
You are proberly right there big guy, I find roo to be very rich, lean and strong in flavour, a guy I used to work for used to make "Chickaroo" sausages mixing lean roo trim with chicken skin.
Bye,
Damo