Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Hunting & Fishing
Wild Game Recipes ...
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="OKRuss" data-source="post: 4361517" data-attributes="member: 41777"><p>Here's one that I got from a co-worker(her instructions not mine). I modified it some for my tastes and use a smoker but she did it in oven and turned out pretty good.</p><p></p><p>I ran the meat through course blade once, added below seasoning, mixed by hand (because I didn't know to ask Russ for his meat mixer…!) then added jalapeños, and cheese, ran throughout my mixer to pack, BUT, if you have a sausage stuffer, then it's a matter of preference – do you want visible chunks of jalapeños & cheddar, or do you want it like I did mine… if you want it like mine, run it through again with the jalapeños & cheddar…</p><p></p><p>This recipe was to keep it semi lean, semi low sodium, but ensure summer sausage texture.</p><p></p><p>#10 game (we used venison)</p><p></p><p>#2 pork shoulder bone in - for cost effectiveness <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" />, I read other sites that used pork ribs, it's a matter of your patience level, I weighed it out and got the #2 then added the venison…</p><p></p><p>12 TBSPS cure (Morton's Quick Cure – sportsmen's warehouse)</p><p>4 TBSPS course black pepper</p><p>4 TBSPS Garlic powder</p><p>4 TBSPS Mustard powder</p><p>2 TBSPS Coriander powder</p><p>4 TBSPS Liquid smoke (found this by the bbq stuff)</p><p>1 block Wisconsin Hard Cheddar (King Soopers - Monument– had this in the specialty cheese behind the veggies, not by the "Kraft" cheese stuff…), I minced in food processor</p><p>5x 3"ish jalapeños seeded & minced</p><p>-------------------------------------------------------------------------</p><p>Stuff into fibrous casing (Sportsmen's warehouse)</p><p></p><p>We used hog rings to close – I liked the finished look, get the pliers that they sell, it will prevent you from cursing out loud… just saying!</p><p></p><p>We have a convection oven, and all ovens vary – so… 200 3.5-4 hours this was for #1 logs, the KEY is an internal temperature of 155… that is the lowest, safe temp, this will ensure it doesn't get too dry, but kills bact….!</p><p>[ATTACH=full]527725[/ATTACH]</p></blockquote><p></p>
[QUOTE="OKRuss, post: 4361517, member: 41777"] Here's one that I got from a co-worker(her instructions not mine). I modified it some for my tastes and use a smoker but she did it in oven and turned out pretty good. I ran the meat through course blade once, added below seasoning, mixed by hand (because I didn't know to ask Russ for his meat mixer…!) then added jalapeños, and cheese, ran throughout my mixer to pack, BUT, if you have a sausage stuffer, then it's a matter of preference – do you want visible chunks of jalapeños & cheddar, or do you want it like I did mine… if you want it like mine, run it through again with the jalapeños & cheddar… This recipe was to keep it semi lean, semi low sodium, but ensure summer sausage texture. #10 game (we used venison) #2 pork shoulder bone in - for cost effectiveness :D, I read other sites that used pork ribs, it's a matter of your patience level, I weighed it out and got the #2 then added the venison… 12 TBSPS cure (Morton's Quick Cure – sportsmen's warehouse) 4 TBSPS course black pepper 4 TBSPS Garlic powder 4 TBSPS Mustard powder 2 TBSPS Coriander powder 4 TBSPS Liquid smoke (found this by the bbq stuff) 1 block Wisconsin Hard Cheddar (King Soopers - Monument– had this in the specialty cheese behind the veggies, not by the "Kraft" cheese stuff…), I minced in food processor 5x 3"ish jalapeños seeded & minced ------------------------------------------------------------------------- Stuff into fibrous casing (Sportsmen's warehouse) We used hog rings to close – I liked the finished look, get the pliers that they sell, it will prevent you from cursing out loud… just saying! We have a convection oven, and all ovens vary – so… 200 3.5-4 hours this was for #1 logs, the KEY is an internal temperature of 155… that is the lowest, safe temp, this will ensure it doesn't get too dry, but kills bact….! [ATTACH type="full"]527725[/ATTACH] [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Hunting & Fishing
Wild Game Recipes ...
Search titles only
By:
Top
Bottom
