[CAN] Col. Big Guys Special Sausage

Big Guy
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[CAN] Col. Big Guys Special Sausage

Post by Big Guy » Mon Jun 11, 2012 19:24

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

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First grind

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second grind

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Spices thrown and ready to mix

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all mixed and put in the stuffer

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stuffed

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into the smoker

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done after 8 hrs in the smoker

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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
1/2 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.
Last edited by Big Guy on Fri Jun 15, 2012 10:43, edited 1 time in total.
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Post by IdaKraut » Mon Jun 11, 2012 21:09

Great pics. The fermento perked my interest since I thought Fermento was not anything that actually produced a "fermented" or dry cured flavor; rather a gimmick to sell excess buttermilk powder. Please let us know how the taste is after your hard work. I may have to try Fermento again (my last use was over 20 years ago). Thanks.
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Post by JerBear » Mon Jun 11, 2012 23:04

Can't wait to see the "after" pictures!
Last edited by JerBear on Mon Jun 11, 2012 23:41, edited 1 time in total.
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Post by uwanna61 » Mon Jun 11, 2012 23:10

Bigguy
As usual, you have me chomping at the computer screen again! I gotta ask, honey? Sounds interesting, how`s the flavor and constancy/texture of the finished product?
Thanks for posting the recipe..
Wally
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Post by Big Guy » Tue Jun 12, 2012 01:49

I made this formulation up as a cross between a cooked salami and a summer sausage. Texture is firm and the taste is terrific.
Last edited by Big Guy on Tue Jun 12, 2012 02:36, edited 1 time in total.
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Post by IdaKraut » Tue Jun 12, 2012 01:56

How would you rate the "tang" as compared to commercial summer sausage?
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Post by uwanna61 » Tue Jun 12, 2012 02:10

Thanks BG, I will give this a try!!

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Post by Big Guy » Tue Jun 12, 2012 02:19

on the plate

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a close up

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Post by Chuckwagon » Tue Jun 12, 2012 02:22

Interesting recipe Big Guy, and one I surely intend to try. We have to "draw" for moose and it gets a little scarce. Wonderin' how it would fare with good ol' elk meat in its place? I like the idea of honey in it too. I've always been happy with Fermento, so unless I can "pinch" a moose somewhere by tomorrow night, I'll have to use a little elk. :roll:
Thanks for posting this recipe. It looks like a winner. Oh, and yes... it looks like you are back in Ontario, judging by your grinder. Are you going to have little Mace helpin' ya stuff casings?

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Big Guy » Tue Jun 12, 2012 02:39

It would do fine with elk, I;ve made it with venison , moose and caribou and it turns out fine with whatever meat i've tried. I think I'll try a batch with bear if I get one this fall.
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Post by uwanna61 » Tue Jun 12, 2012 02:43

Here is some moose jalapeno/Jack Sausage I pulled out of the smoker this evening. The flavor is good, texture good, with a kick of jalapeno. With smoked Vermont cheddar on the side.
The recipe: http://www.wedlinydomowe.com/sausage-re ... er-sausage
I followed the recipe and added 2 Tbls jalapeno bits and ¼ lb of jack high melt cheese, total 2.2 lbs.
Wally

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Post by Chuckwagon » Tue Jun 12, 2012 03:00

Wow Wally, that stuff could make a guy stand up and pay attention! Smoked Vermont cheddar?... shucks my tongue would think I was tryin' to poison my body by treatin' it to that much sophisticated, royal, treatment. Keep up the good work pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Maz » Tue Jun 12, 2012 16:45

Yep I just knew Big Guy was back home when I spotted the grinder, see you up and about producing food porn again. :lol: I will give it a try with some local venison, they are busy culling at the moment as it is winter.
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Post by IdaKraut » Tue Jun 12, 2012 20:41

I see whole seeds in your sausage. I assume these are mustard seeds? Are you also using whole coriander seeds or are you using ground?

I'll be buying some Fermento in the next day in Spokane and will give this recipe a try. I've been debating what to do with my remaining elk meat and now I know. Thanks.
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Post by Big Guy » Wed Jun 13, 2012 01:50

whole mustard and corriander seeds
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