10-4 ; I will get it written down for you and post later. it truned out really well , the wife made sandwiches with it and added extra pepper and it was great.
I get that for ya.
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
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(='.'=) <------------------ Bunnny!!!
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"If you ever go into the bush, there are grizzly bears lurking behind just about every bush, waiting to pounce, so you need a powerful gun with huge bullets" - Gatehouse ~ 2004
10 lbs meat, 6 venison, 4 pork
5 Tbs. salt
3 Tbs. Tender quick
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 soya protien
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" x20"
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Remove meat and turn smoker up to get wood charred.
Put back in smoker and smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
the one I have is just a little different than Big Guy's.
ingrediants for 10 lbs. (25lbs)
2 cups Ice water (5 cups)
5Tb salt (3/4 cup)
2Tb Instucure #1(5)
2 cups Soyprotein concentrate (5)
2Tb ground white pepper(2 1/2)
2Tb nutmeg(5)
2 large cloves garlic (menced)(3 Tb)
6 Tb corn syurp solids(5)
2Tb powdered dextrose (5)
8 lbs meat (elk ; Venson ; beef) (20lbs. 5 lbs. )
2 lbs. pork fat (back fat if possible; from the porkchops)
Grind all meats thru a 3/16" plate. Add spices and ice water. Mix well then regrind thru 3/16" plate. Refrigerate forovernight
Stuff into casings 4" x 24"
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to get smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 155 degrees
Shower with cold water till internal comes down to about 100 and hang at room temp for a couple of hours.
Refrigerate overnight.
__________________
I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
Hello Tree Climber. Your recipe sounds a lot like mine. I had been making salami and summer sausage and after a whileI couldn't tell the diff between the two recipies so I combined them and came up with my special version.
I also make a smoked and dried hunter sausage, landjaeger, pepperoni, slim jims, kielbasa, calabrese, maple breakfast links, garlic farmer sausage, and hot Italian sausage, head cheese, liverwurst, peameal and slab bacon. Come the fall/early winter I am very busy grinding, stuffing, smoking, andhunting.
Soy protien is a binder . It sticks everything together and keeps the meat nice and moist in the finished sausage. If you choose not to put it in your sausage will have a mealy and dryer texture.
salami
