Andouille Sausage  -  Makes 5 lbs.

Andouille is a Fresh Sausage.

Ingredients:

• 5 lbs. boneless pork butt (Untrimmed)             
  2 tablespoons salt
  2 tablespoons garlic granules
  1 tablespoon paprika
  1 teaspoon cayenne pepper 
  1 teaspoon black pepper, table grind
  1/4 teaspoon ground sage
  1/4 teaspoon ground thyme
  1/2 cup cold water
  5-6 ft. 33-36MM hog casings
  
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  November 6, 2001

1. For Andouille links, rinse the casings thoroughly in cold water, then place in luke-warm water prior to filling with the sausage mixture.
2. Grind meat one time through coarse 3/8" or 1/2" plate.
3. Combine ground meat  with remaining ingredients; mix/knead well.  
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
5. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  Continue until the entire casing is filled.
6. Form 4" sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction until done.
7. Or stuff the Andouille mixture into 1 or 2 lb. poly meat bags.   Freeze slightly and then slice into 1/2" slices. 
8. Cook, fry, bake or broil just as you would any fresh pork sausage.   Remainder should be frozen until needed.

Bologna and Franks -10 Lbs.

Smoked Sausage Recipe

Ingredients:

• 7 lbs lean meat              
  2 lbs. pork butt
  1 lb. beef or pork fat
  4 tablespoons salt
  2 teaspoons curing salt
  2 tablespoons paprika
  2 tablespoons onion powder
  2 tablespoons garlic powder
  3 teaspoons white pepper, ground
  2  teaspoons cardamom, ground
  2 teaspoons mustard seed powder
  2 teaspoons mace
  1/2 cup corn syrup solids
  1/4 cup powdered dextrose
  1/2 cup ice water
  1 cup flavor binder 86 or 2 cups non-fat-dry milk

• Bologna requires 3 (4" x 16") prepared fibrous casings. 

1. Grind meats and fat together 3 times through fine (1/8-inch) grinder plate..
2. Combine ground meat mixture with all remaining ingredients; mix/knead well.
3. Regrind seasoned meat mixture through fine plate (1/8") one additional time.
4. Stuff seasoned mixture into prepared fibrous casings or hog casings if you are making franks; tie bologna - twist franks into 6" links.
5. Cure stuffed product overnight in refrigerator.
6. Next day, place product in smoker - open damper - hold  heat source at 130-140 degrees  for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature of bologna or franks reach 152 at which time product is fully cooked.  
7. Shower product 2 to 3 minutes with cold water.
8. True venison lovers can grind together 8 lbs. of trimmed venison and 2 lbs. of fresh pork fat for the above recipe.

Bratwurst - 10 lbs.

Fresh Sausage Recipe

Ingredients:

• 7 lbs lean meat              
  1 1/2 lbs. lean pork butt
   1 1/2 lbs. pork fat
  Or 10 lbs. of Ground Pork Butt
  4 tablespoons salt
  4 tablespoons dextrose
  1 1/4 teaspoon white pepper, ground 
  1 1/4 teaspoon black pepper, ground
  1 teaspoon nutmeg
  1 teaspoon ginger
  1/2 cup cold water
  1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
  prepared 33-36MM hog casings

• If you decide to smoke this product add 2 teaspoons 
  curing salt to the meat/seasoning mixture before 
  stuffing into casings.
  
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1. Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork.
2. Combine ground meat  with remaining ingredients; mix/knead well.
3. Taste test by frying a small quarter-size patty to see if you approve of the flavor is.  Make changes if needed.
4. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  
5. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
6. Another option is to shape sausage mixture into patties or use bulk style.  
7. Cook, fry, bake or broil just as you would any fresh pork sausage.  
8. True venison lovers can grind together 8 1/2 lbs. of trimmed venison and 1 1/2 lbs. of fresh pork fat for the above recipe.

Pepperoni  -  Makes 10 lbs.

Smoked Pepperoni 

Ingredients:

• 10 lbs lean ground meat (10-15% fat)
  2 teaspoons curing salt
  4 tablespoons salt
  2 teaspoons garlic granules
  1 tablespoon paprika
  3 tablespoons cayenne pepper (more is optional)
  2 tablespoons anise seed
  1/4 cup dextrose
  1/4 cup corn syrup solids
  1 cup Flavor Binder 86
  1 cup cold water

• Casings:
  12-14 ft. 33-36 mm hog casings (8" links for pizza)
  1 strand 22 mm collagen casings (pepperoni sticks}
  9 (1" x 16") fibrous casings (1" for pizza)
  
  
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  December 2, 2001

1. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
2. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
3. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
   
4. Directions for  Oven Processing
5. Directions for  Smoker Processing
   
6. Remainder should be frozen until needed..
7. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Polish/Kielbasa - 10 Lbs.

Ingredients:

• 8 1/2 lbs. lean meat
  1 1/2 lbs. beef fat
  
• 2 teaspoons curing salt
  4 tablespoons salt
  2 tablespoons powdered dextrose
  2 tablespoons garlic granules
  2 tablespoons yellow mustard seed, ground
  1 tablespoon white pepper
  1 teaspoon nutmeg
  1 teaspoon cardamom
  1 cup cold water
  1/2 cup flavor 86, or 1 cup non-fat-dry milk
  prepared 33-36MM hog casings
  
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1. Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.
2. Combine ground mixture with all remaining ingredients (except casings); mix/knead well.
3. Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.
4. Stuff seasoned mixture into prepared hog casings; twist  into 8" or 18"links.  18" links are hung horseshoe style.
5. Cure stuffed sausage overnight in refrigerator.
6. Next day, place product in smoker - open damper - hold  heat source at 130-140 degrees  for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature of bologna or franks reach 152 at which time product is fully cooked.  
7. Shower product 2 to 3 minutes with cold water.

Summer Sausage (Smoked)  -  Makes 10 lbs.

Smoked Summer Sausage 

Ingredients:

• 10 lbs lean ground meat (10-12% fat)             
  4 tablespoons salt
  2 level teaspoons curing salt
  2 teaspoons liquid smoke
  3 tablespoons corn syrup solids
  3 tablespoons powdered dextrose
  2 tablespoons mustard seed, whole
  1 tablespoon white pepper
  2 tablespoons black pepper, cracked
  1 teaspoon coriander seed
  1 teaspoon garlic granules
  1 cup cold water
  1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk
  5 (2" x 16") prepared fibrous casings

• To prepare fibrous casings soak 15 minutes in warm water prior to using.
  
  
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  December 9, 2001

1. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
2. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
3. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
   
4. Directions for  Oven Processing
5. Directions for  Smoker Processing
   
6. Remainder should be frozen until needed.
7. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Sweet Italian Sausage - 10 lbs.

Fresh Sausage Recipe

Ingredients:

• 7 lbs lean meat              
  1 1/2 lbs. lean pork butt
   1 1/2 lbs. pork fat
  Or 10 lbs. of Ground Pork Butt
  4 tablespoons salt
  2 tablespoons paprika
  3 tablespoons fennel seed 
  2 tablespoons anise seed
  1 teaspoon white pepper, ground
  1 teaspoon black pepper
  1 teaspoon red chili peppers ground
  1/2 cup cold water
  1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
  prepared 33-36MM hog casings

• If you decide to smoke this product add 2 teaspoons 
  curing salt to the meat/seasoning mixture before 
  stuffing into casings.
  
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1. Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork or beef or a mixture of the two..
2. Combine ground meat  with remaining ingredients; mix/knead well.
3. Taste test by frying a small quarter-size patty to see if you approve of the flavor is.  Make changes if needed.
4. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  
5. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
6. Another option is to shape sausage mixture into patties or use bulk style.  
7. Cook, fry, bake or broil just as you would any fresh pork sausage.  

Dried/Smoked Beef (Venison)  -  Makes 5 lbs.

Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes.   

Ingredients:

• 4 to 5 lbs. boneless beef or venison round, trimmed             
  1 teaspoon curing salt (pink)
  3 tablespoons salt
  2 tablespoons garlic granules
  2 tablespoons dextrose
  1 teaspoon white pepper 
  2 quarts ice cold water
  
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  December 15, 2001 by request. 

1. Combine all ingredients (except meat) in a non-metallic brining vessel; mix well.
2. Pump meat to 10% of its own weight and submerge in brine solution.
3. Refrigerate submerged meat for 7 days stirring and turning meat every other day or so.
4. Skim mold from surface of brine if necessary.
5. After 7 days remove the cured meat from the brine solution and pat dry.  Do not rinse!
6. OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry.  Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked).  Remove and cool. 
7. SMOKER:  Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry.  Close damper.  Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked).  Remove and cool.  (Or you can take up to 48 hours or longer if you want  truly old-fashioned dried beef.  Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry.  Expect about 40% shrink if you dry it all the way.

1. After the sausage product has been seasoned, stuffed and cured overnight, position the product on the oven racks so that it's not touching one another. 
2. Place aluminum foil on the  bottom of the oven, saves cleaning up a mess later. 
3. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees.   
   See Digital Thermometer Timer
4. Set the oven temperature at 170 degrees (200 degrees will work if that's your lowest setting). After one hour close the oven door; maintain the same temperature until the internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked.
5. Cooling down the product:
   Sausage Sticks (22 mm) - Remove sticks from oven and let cool at room temperature.
   Sausage Links (hog casings) - Remove links from oven and shower (spray) with cold water until the internal temperature of the product drops to 120 degrees.
6. Sausage  Rolls (fibrous casings) - Remove rolls from oven and shower (spray) with cold water until the internal temp. of the product drops to 120 degrees. 
7. Product is ready to eat.  Remainder should be packaged and frozen until needed.
8. For more information and more smoked sausage recipes see the Sausage and Jerky Handbook .
   
   True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of beef fat for 10 lbs. of sausage sticks or summer/salami type sausages.  Use 8 1/2 lbs. of trimmed venison and 1 1/2 lb. of beef fat for 10 lbs. of German and Kielbasa type sausages.

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1. After the sausage product has been seasoned, stuffed and cured overnight, hang the sausage product in the smoker, carefully positioning the product so that it's not touching one another.   For more info see  Smokesticks
2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees.   
   See Digital Thermometer Timer
3. Begin the first hour by setting the temperature to 130-140 degrees; open  the smoker damper wide open until the product is dry (tacky) to the touch.
4. At the beginning of the second hour close the damper and adjust the smoker temperature to 150-160 degrees and apply smoke for 1 hour and 20 minutes, longer is optional if you prefer a heavy smoke.
5. At the beginning of the third hour adjust smoker temperature to 170 degrees.  Maintain until the internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked.
6. Cooling down the product:
   Sausage Sticks (22 mm) - Remove sticks from oven and let cool at room temperature.
   Sausage Links (hog casings) - Remove links from oven and shower (spray) with cold water until the internal temperature of the product drops to 120 degrees.
7. Product is ready to eat.  Remainder should be packaged and frozen until needed.
8. For more information and more smoked sausage recipes see the Sausage and Jerky Handbook .
   
   True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of beef fat for 10 lbs. of sausage sticks or summer/salami type sausages.  Use 8 1/2 lbs. of trimmed venison and 1 1/2 lb. of beef fat for 10 lbs. of German and Kielbasa type sausages.

Hot Italian Sausage - 10 lbs.

Fresh Sausage Recipe

Ingredients:

• 7 lbs lean meat              
  1 1/2 lbs. lean pork butt
   1 1/2 lbs. pork fat
  Or 10 lbs. of Ground Pork Butt
  4 tablespoons salt
  2 tablespoons fennel seed 
  1 1/2 tablespoons anise seed
  1 1/2 tablespoons dextrose (sugar)
  3 teaspoons coriander seed, ground
  1 1/2 tablespoons paprika
  2 3/4 teaspoons red chili peppers ground
  1 cup cold water
  1/2 cup flavor binder 86, or 1 cup non-fat-dry milk
  prepared 33-36MM hog casings

• If you decide to smoke this product add 2 teaspoons 
  curing salt  to the meat/seasoning mixture before 
  stuffing into casings.
  
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1. Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground  beef or pork or a mixture of beef and pork.
2. Combine ground meat  with remaining ingredients; mix/knead well.
3. Taste test by frying a small quarter-size patty to see if you approve of the flavor is.  Make changes if needed.
4. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  
5. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
6. Another option is to shape sausage mixture into patties or use bulk style.  
7. Cook, fry, bake or broil just as you would any fresh pork sausage.  

Country Sausage (Breakfast) - 10 lbs.

Fresh Sausage Recipe

Ingredients:

• 7 lbs lean meat              
  1 1/2 lbs. lean pork butt
   1 1/2 lbs. pork fat
  Or 10 lbs. of Ground Pork Butt
  4 tablespoons salt
  1 3/4 teaspoons white pepper 
  3 1/2 teaspoons sage, ground
  2 1/2 teaspoons thyme, ground
  2 1/2 teaspoons nutmeg
  2 1/2 teaspoons ground ginger
  1/2 teaspoons crushed red chili peppers ground
  1/2 cup cold water
  1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
  prepared 33-36MM hog casings

• For Hot Country Sausage follow the above recipe, only use 1 1/2 tablespoons crushed red chili peppers ground, more if you like it hotter.  Taste test.

• If you decide to smoke this product add 2 teaspoons 
  curing salt  to the meat/seasoning mixture before 
  stuffing into casings.
  
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1. Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground  beef or pork or a mixture of beef and pork.
2. Combine ground meat  with remaining ingredients; mix/knead well.
3. Taste test by frying a small quarter-size patty to see if you approve of the flavor is.  Make changes if needed.
4. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.  
5. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
6. Another option is to shape sausage mixture into patties or use bulk style.  
7. Cook, fry, bake or broil just as you would any fresh pork sausage.

Easy Smoked Turkey

Easy Smoked Turkey Recipe

For 2 (12-14 lb.) turkeys, mix together the following ingredients in an ample size non-metallic vessel  (5 gallon food-grade bucket works great).          

• 2 1/2 gallons cold water
  1 1/8 cup salt
  3/4 cup sugar, granulated white
  1/4 lb. curing salt
  2 kitchen ladles liquid smoke
  
  Stir brine mixture together, Use brine pump or large injection needle to inject brine mixture uniformly into leg, thigh and breast.  Submerge pumped turkeys and refrigerate for 48 hours.  At the end of the 48 hours remove the turkey and follow the adjoining easy instructions.
   
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1. Fill a large kettle about half full of water; heat water to 170 degree simmer. 
2. Remove cured turkey from poultry brine and submerge in 170 degree hot water bath. 
3. Hold water temperature at 170 degrees until the internal temperature of the turkey is 160 degrees internally.  May take up to 1 to1 1/2 hours depending on the size of the turkey.
4. Remove turkey, and set at room temperature for 1/2 hour or until the outside of the turkey is dry.
5. Optional:  place in smoker and smoke for 1 to 1 1/2 hours.
6. Remove turkey which is fully cooked at this time and ready to eat.  Pretty simple.  

Snack Sticks

Snack Sticks 

Ingredients:

• 10 lbs lean ground meat              
  2 teaspoons curing salt
  4 tablespoons salt
  3 teaspoons white pepper
  3 teaspoons nutmeg
  3 teaspoons celery seed
  3 teaspoons garlic granules
  1 tablespoon cayenne pepper
  1/2 cup Flavor Binder 86
  1 cup cold water

• Casings:
  1 strand 22 mm collagen casings 
  
  
  
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  January 7, 2003

1. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
2. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
3. Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings.
   
4. Directions for  Oven Processing
5. Directions for  Smoker Processing
   
6. After oven or smoker processing remainder should be frozen until needed.
7. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.