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Mesquite Country Sausage Recipes

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    #61
    ok, I'm kinda dense when it comes to following a recipe, but I have a buddy that is having real problems with summer sausage and I want to get it as close to right the first time if possible.
    So, I smoke for the recommended time then "cook" until core reaches 170. I'm lost there? Am I just raising the temp in the smoker and opening my stack until the core temp is 170? On chilling to 40 degrees...freezer or ice chest?

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      #62
      tgil,

      Yes you are correct on the cooking.

      I throw mine in the freezer for about 2 hours then move it to the fridge.

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        #63
        Travis do you just use normal sugar and salt where called for?

        I bet putting all of that hot meat in your freezer makes it work overtime

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          #64
          BT,

          Yes to all of your questions. And if you're using a chest freezer it doesnt effect it that much.

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            #65
            Thanks for the recipes. Can't wait to try them.

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              #66
              Travis do you mix the spices with the water or are they added dry? thanks for the spreadsheet.

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                #67
                I add them in dry. I do however throw the dry jalapenos in the water.

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                  #68
                  Travis' new and updated excel file has been uploaded to the original post in this thread.

                  My dad, brother and I are gonna give this a shot this spring, Travis. Looking forward to it.
                  Hunting Videos & Flickr Pix

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                    #69
                    Thanks Devin!

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                      #70
                      great recipes

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                        #71
                        Travis, a few months ago we made sausage, and the leftover hog casing that were in the water. I took them out and vacuum sealed them. They will still be good to go again right?

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                          #72
                          should be hawkins.

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                            #73
                            I will be somking some sausage in an electric smoker. Do I just need to get the core temp to 170 and then they are good to go? Also, making jerkey sticks do they need to be dehydrated or can I do them in the smoker without any problem? Thanks a bunch, the receipes are great.

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                              #74
                              You're right on the temp.

                              Smoker would be fine.

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                                #75
                                Where do you usually go to get sausage casing?

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