Anyone use Curley's Seasoning? - Smoking Meat Forums
Nov 15, 2012 · Saskatchewan, Canada. Nov 19, 2012. #6. When I make it I mix it as per instructions then I get some tin foil cake pans 1 inch deep. Line the pans with wax paper an press the meat level in the pans with your hands. Put in the fridge over night. In the morning tip the pans upside down on a small mesh rack. I use cake cooling racks.
Venison Summer Sausage - Smoking Meat Forums
Dec 13, 2023 · Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. Will grind/mix tonight and let sit overnight regardless of instructions saying to smoke right away. Also adding 0.5lb high temp cheese. Will update. crazymoon, jcam222, Winterrider and 3 others.
Trying to clone Conecuh sausage - Smoking Meat Forums
Jun 3, 2012. #4. They appear to be normal 32mm casings which would fit on a 3/4" or 1" stuffing tube. If you have it available in your area, try your hand at duplicating it yourself! The worst thing that can happen is that 1) you perfect your sausage-making, 2) you get to eat your mistakes, 3) you learn of binders and encapsulated citric acid ...
Formulating a pineapple smoke sausage recipe.... - Smoking Meat …
Jan 23, 2019 · I'm going for an appetizer style sausage to serve at parties and such as finger food. I do want it sweet to highlight the pineapple, I just figured the pineapple would bring some natural sweetness to the sausage. And the spice profile I want as an accent, not a main player. I want the pineapple to be the highlight of the link. Maybe 3/4c. sugar
sweet and spicy snack stick recipe??? - Smoking Meat Forums
Nov 28, 2011 · 2 tsp of your favorite hot sauce. Add tenderquick to meat and mix well. Cover and refrigerate meat at least 24 hours, 48 is even better. Combine all remaining ingredients in a bowl and mix well. Pour into ground meat and mix well. Cover and refrigerate 24 hours. Take out and mix with your hands one more time.
Best use for Venison roundsteak, for sausage? - Smoking Meat …
Jul 6, 2024 · 1. Snack sticks. Normally 50% venison, 50% pork. Most often Willie's seasoning. But my family is tired of snacksticks or spicy sticks. Other main is kabanosy. 2. Jerky. Same as above. 3. Venison summer sausage. I like Marianski's basic spice version much better than cheese/jalapeno/whatever versions. But it turns out, I'm not a huge fan of SS ...
Summer Sausage Seasoning - Smoking Meat Forums
Dec 5, 2020 · I ordered some of the Leggs seasonings today. I use the following: 2 parts Lean Ground Venison and 1 part Ground Beef or Ground Pork. Ingredients per pound..... 1/2 TBSP Morton's Quick Cure. 1 tsp Ground Black Pepper. 1/2 tsp Mustard seeds. 1/2 tsp Brown Sugar.
Looking for a Johnsonville style brat seasoning.
May 25, 2012 · I was looking for a Johnsonville brat copycat and came across this thread. I just got the Cabelas carnivore 0.75 #12 at the BP catalog return center in Springfield.”
First time smoking venison summer sausage with complete recipe …
Dec 29, 2012 · (Edit on 12-22-18, Don't exceed the 170F, or much above 160F in the sausage, or you could experience "fat-out" where the fat redistributes and seriously changes the texture of the sausage) While smoking add wood as necessary in 1/4 cup amounts and generate smoke for three to ten hours (suggest four or five hours for first try) depending on how ...
Salty Tasting Summer Sausage - Smoking Meat Forums
Aug 14, 2013. #1. I have made venison summer sausage twice now using Hi Mountains pepper and garlic. I also used another seasoning I bought. I followed the directions to exactly for the amount of seasoning and cure. The summer sausage on both was to salty. What could cause the taste? I ground the venison and pork, then sprinkled the seasoning ...