[CAN] Col. Big Guys Special Sausage
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- Passionate
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- Location: Southampton Ont/Floral city Fl
[CAN] Col. Big Guys Special Sausage
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
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.
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
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.
Col. Big Guy
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.
Rudy
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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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
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.
Col. Big Guy
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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.
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
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!
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
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
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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
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!
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.
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.
Rudy