Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 03-19-2007, 03:19 PM   #1
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Thumbs up Mesquite Country Sausage Recipes

Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.

Homemade Sausages.xls

Flavored Sausages.xls

Last edited by mesquitecountry; 10-20-2008 at 01:26 PM..
mesquitecountry is offline   Reply With Quote Back To The Top
Old 03-28-2007, 04:04 PM   #2
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Has anyone tried the recipes yet? How are they coming along? If i need to make modifications let me know. Also if anyone has processing questions feel free to ask.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 03-29-2007, 07:33 AM   #3
sotx
Ten Point
 
sotx's Avatar
 
Join Date: Oct 2006
Location: San Antonio, TX
Hunt In: McMullen County
Default

All I can say is they are wonderful. The spread sheet is da bomb. I just had my first piece of regular that I am drying in the garge last night. Excellent. I am drying 50 links. The Italian is mouth watering and the brats are very good. Boiled some in beer the other day then put them on the grill. AWESOME.
sotx is offline   Reply With Quote Back To The Top
Old 04-26-2007, 05:44 PM   #4
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

I made about 50 pounds for the employees at work today for breakfast tomorrow. Man the smell is awesome. I love fresh chorizo. It is great working for a meat processor.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-23-2007, 11:04 AM   #5
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

I'll work with chuck and mods. to get this put back in.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-24-2007, 11:06 AM   #6
Leftridge
Pope & Young
 
Leftridge's Avatar
 
Join Date: Sep 2007
Location: Cleburne
Hunt In: Parker County, Quebec
Default

Quote:
Originally Posted by mesquitecountry View Post
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.
Attachment 16082
Nothing is coming up for me??
Leftridge is offline   Reply With Quote Back To The Top
Old 09-24-2007, 12:33 PM   #7
Devin
Administrator
 
Devin's Avatar
 
Join Date: Oct 2006
Location: Wichita Falls
Default

Attachment reloaded.
Devin is offline   Reply With Quote Back To The Top
Old 09-24-2007, 01:40 PM   #8
Tommyh
Pope & Young
 
Tommyh's Avatar
 
Join Date: Jun 2007
Location: Katy
Default

Travis, where did you learn to do this kind of stuff?
Tommyh is offline   Reply With Quote Back To The Top
Old 09-24-2007, 02:02 PM   #9
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Tommy,

I work for a sausage company in Waelder. We produce about 1.5 million pounds of the stuff a week. Plus my minor from A&M emphasized on Processed meats. But I just have a knack for creating things out of meat.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 10-18-2007, 09:01 PM   #10
wilded
Ten Point
 
wilded's Avatar
 
Join Date: Oct 2006
Location: Lampasas,Texas
Default

Travis, what about dried sausage? Thanks, ET
wilded is offline   Reply With Quote Back To The Top
Old 10-24-2007, 09:50 PM   #11
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Ed,

The easiest thing to do is. After you've smoked all your sausage go ahead and package it. Whenever you want some dried sausage just pull out 4 or so rings and dry using the following method. you can do it in a smoke house but it's much easier to do in a food dehydrator.

Use a food dehydrater to dry your sausage. or you can use your convection oven if you have one.

Set either unit to 165 degrees and dehydrate for 8 hours. Pull off and let cool. Dont place them in ziploc bags they will mold quickly. Put them in a brown paper sack with paper towels or just leave it out if you can.

Try my Jalapeno and Cheese Recipe dried it's awesome!
mesquitecountry is offline   Reply With Quote Back To The Top
Old 10-24-2007, 10:13 PM   #12
wilded
Ten Point
 
wilded's Avatar
 
Join Date: Oct 2006
Location: Lampasas,Texas
Default

Thanks much. ET
wilded is offline   Reply With Quote Back To The Top
Old 11-10-2007, 07:08 PM   #13
Bucks&Broadheads
Ten Point
 
Bucks&Broadheads's Avatar
 
Join Date: Dec 2006
Location: Friendswood, TX
Hunt In: Marquez / Centerville, TX
Default

Nice work Travis. Thanks for sharing. I plan on trying this out once I get enough meat in the cooler.
Bucks&Broadheads is offline   Reply With Quote Back To The Top
Old 01-18-2008, 01:14 PM   #14
Rabidbowhunter
Eight Point
 
Rabidbowhunter's Avatar
 
Join Date: Mar 2007
Location: Huffman Texas
Default

I was wondering in the recipes it has pork and venison mixed. I do a lot of hog hunting so I dont have venison and was wondering if I could just use more pork in its place. I have tried the sausage making kits that you see at like academy and places like that but it always seems to come out DRY. The next time I will be testing out these recipes.
Rabidbowhunter is offline   Reply With Quote Back To The Top
Old 01-23-2008, 07:19 AM   #15
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Rabid,

You can substitute just about any meat in that place. You just want it to be generally lean. If you're looking at it eyeballing the fat if it looks like it's got about 20% white (fat) you're good to go. Making good homemade sausage is not an exact science. If you want to try something go for it.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 02-19-2008, 09:48 AM   #16
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default Jerky Recipe

Since this is processed meats I added it here as well.

Here is my Father In Laws Jerky Recipe. I've always enjoyed it. I included Directions in the recipe. I've never made it before but is very good. I took his recipe and put it in excel format. You can change the weight to however much you need. On a guess 5 pounds or rub will be more than enough for 20 pounds of meat.

FIL's Jerky Recipe.xls
mesquitecountry is offline   Reply With Quote Back To The Top
Old 02-19-2008, 10:18 PM   #17
buck_wild
Ten Point
 
buck_wild's Avatar
 
Join Date: Oct 2006
Location: Corpus Christi
Default

Travis, I'm having a difficult time getting the summer sausage recipe off the spread sheet. I've never made any but want to try a small batch (15-20 lbs) this weekend. I have the brown paper wrapping stuff. Can you shoot me the seasonings for 15 lbs along with brief cooking instructions. Thanks
buck_wild is offline   Reply With Quote Back To The Top
Old 02-19-2008, 10:27 PM   #18
buck_wild
Ten Point
 
buck_wild's Avatar
 
Join Date: Oct 2006
Location: Corpus Christi
Default

Oops, I figured it out. I'm going to try the jal/cheese. So you say the regular sausage recipe can be used for summer sausage?? Can I smoke it for a couple hrs before cooking it like the salami recipe??

Last edited by buck_wild; 02-19-2008 at 10:30 PM..
buck_wild is offline   Reply With Quote Back To The Top
Old 02-19-2008, 10:37 PM   #19
buck_wild
Ten Point
 
buck_wild's Avatar
 
Join Date: Oct 2006
Location: Corpus Christi
Default

MAN I"M STUPID. I see where you say you can smoke a few hrs further down the page. I'll let you know how it turns out.
buck_wild is offline   Reply With Quote Back To The Top
Old 02-19-2008, 11:22 PM   #20
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Way to Read JASEK! seriously if you have questions just call me.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 02-20-2008, 08:34 AM   #21
buck_wild
Ten Point
 
buck_wild's Avatar
 
Join Date: Oct 2006
Location: Corpus Christi
Default

10-4
buck_wild is offline   Reply With Quote Back To The Top
Old 02-27-2008, 04:55 PM   #22
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Why is sausage highlighted in red everytime????


Joe,

How did it come out?
mesquitecountry is offline   Reply With Quote Back To The Top
Old 02-27-2008, 06:26 PM   #23
AggieHunter
Ten Point
 
AggieHunter's Avatar
 
Join Date: Jan 2008
Location: El Campo
Hunt In: Wharton, Colorado, Lavaca Cty
Default

Quote:
Originally Posted by mesquitecountry View Post
Why is sausage highlighted in red everytime????
if you followed a link from another thread back to here its because the link came from a search for "sausage".... so its highlighted
AggieHunter is offline   Reply With Quote Back To The Top
Old 03-15-2008, 02:27 PM   #24
Beastman1652
Four Point
 
Beastman1652's Avatar
 
Join Date: Oct 2006
Location: Crosby, TX
Hunt In: Valley Mills, TX
Default

We made 85 pounds of jalapeno and cheese links and 18 pounds of jalapeno and cheese summer sausage. I will tell you that is got to be the best sausage that I have ever ate. Both of them are absolutely wonderful and we will be making them for years to come. Thanks for sharing that spread sheet, you have done a great job putting it together.

A few things that we did different:
We put in 5 grams of whole pepper corns in each 3 pound link of summer sausage.
We also used coarse ground pepper instead of the butcher grind pepper.
We used a 50/50 mixture of high melt pepper jack and high melt cheddar cheese instead of just straight up cheddar cheese.
We also put in 1 pound of sausage binder with 32 ounces of water to our mixture. (we were making 25 pound batches)
Beastman1652 is offline   Reply With Quote Back To The Top
Old 06-17-2008, 08:47 AM   #25
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Beastman,

Great notes and flavor mix and match! I love it.

Bump to the top. Been getting a few emails about sausage.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 07-15-2008, 01:35 AM   #26
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

You can now get the high melt cheese that is perfect for sausage from LEM.

High melt cheddar or Pepper jack.

Here's the link.

http://www.lemproducts.com/category/s
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-24-2008, 12:34 PM   #27
Jethro
Ten Point
 
Jethro's Avatar
 
Join Date: Jun 2008
Location: Collingsworth County
Hunt In: Quail, Marilla
Default

Made up a test batch of the jal and cheddar a couple of nights ago, cooked it on the grill with some apricot wood last night. It was very good, some of the best deer sausage I have ever tried. Took a few links to work this morning and it got rave reviews. Downloaded your worksheet to my desktop so it is nice and handy. Good job Travis!
Jethro is online now   Reply With Quote Back To The Top
Old 09-24-2008, 05:45 PM   #28
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

glad to see you liked it jethro.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-24-2008, 06:14 PM   #29
Devin
Administrator
 
Devin's Avatar
 
Join Date: Oct 2006
Location: Wichita Falls
Default

I don't get it, Travis.

Can you come show me how to do it in a few weeks? Should have main ingredients ready by then.
__________________
Quote:

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
&
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Devin is offline   Reply With Quote Back To The Top
Old 09-24-2008, 11:53 PM   #30
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Dangit!

How much and what formula do you need and I'll weigh it and mail it to ya!


Seriously email me your addy and what formulas and how much meat you have and I'll send you a couple of spice packs!
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-25-2008, 11:41 AM   #31
GR5
Ten Point
 
GR5's Avatar
 
Join Date: Oct 2006
Location: East Texas
Default

Travis.. Just finished smoking 60# of pork links. Tryed the cheese & fresh Jap. Added 1 lb of xtra sharp cheddar for 10lbs of meat. Made 20 lbs of that.
My question. I'm using an American Eagle grinder and have always put into gut on second grind. The 20 lbs of meat with cheese was almost impossible to push through. The cheese coated the sides of the feeding chute and the inside. Stopped 1/2 way through to rest and clean out coated cheese. What was wrong? Cannot do this again. Arms and shoulders are still hurting.
GR5 is offline   Reply With Quote Back To The Top
Old 09-25-2008, 12:34 PM   #32
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Grind your meat the two times then add the cheese. Run it through your largest plate. chili grind to stuff.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-25-2008, 04:45 PM   #33
GR5
Ten Point
 
GR5's Avatar
 
Join Date: Oct 2006
Location: East Texas
Default

When I stuff, leave the blade on or off?
GR5 is offline   Reply With Quote Back To The Top
Old 09-25-2008, 10:12 PM   #34
bowmansdad
Pope & Young
 
bowmansdad's Avatar
 
Join Date: Oct 2006
Location: Baytown, Texas
Default

We make our sausage in 50# batches, add seasonings and mix well by hand. We then grind once with the coarse blade. Then load it into our 15# stuffer and stuff our links. Cut to length and tie them off. We've been using this method for 40+ years and 1000's of pounds of sausage with no complaints.
As a disclaimer, we have not flavored our sausage with cheese or jalapenos.
bowmansdad is offline   Reply With Quote Back To The Top
Old 09-25-2008, 11:48 PM   #35
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

You can leave it off. Unless the spacing is out of whack then throw it on. It wont make that big of a difference.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 09-26-2008, 11:38 AM   #36
GR5
Ten Point
 
GR5's Avatar
 
Join Date: Oct 2006
Location: East Texas
Default

Thanks Travis.. Won't need any for awhile. Unless the wife starts giving it away
GR5 is offline   Reply With Quote Back To The Top
Old 09-27-2008, 10:32 PM   #37
lbbf
Ten Point
 
lbbf's Avatar
 
Join Date: Oct 2006
Location: Lake Jackson
Default

This has to be one of the best things I've ever seen here!! Now I just need to get a couple of tasty critters to hold still at about 60'. :-)
lbbf is offline   Reply With Quote Back To The Top
Old 10-22-2008, 05:56 PM   #38
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

I have the new file completed and it is over to the oustandingly awesome Devin Smith!

There are 6 new hamburger formulas as well! It should be ready in the next day or so! Good luck with the new recipes!
mesquitecountry is offline   Reply With Quote Back To The Top
Old 10-22-2008, 06:18 PM   #39
Devin
Administrator
 
Devin's Avatar
 
Join Date: Oct 2006
Location: Wichita Falls
Default

Got it loaded back up, Travis. Well done.
__________________
Quote:

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
&
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Devin is offline   Reply With Quote Back To The Top
Old 10-22-2008, 09:23 PM   #40
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Thanks devin
mesquitecountry is offline   Reply With Quote Back To The Top
Old 10-25-2008, 10:49 AM   #41
cope2509
Four Point
 
Join Date: Jun 2007
Hunt In: Wood County
Default

sounds good
cope2509 is offline   Reply With Quote Back To The Top
Old 11-13-2008, 09:39 PM   #42
willy52
Nubbin' Buck
 
willy52's Avatar
 
Join Date: Jan 2008
Location: League City
Hunt In: Mills County
Default pepperd summer sausage

wanting to make some peppered summer sausage , Do you stuff into casings then cut casing away and roll into crushed black pepper, cook it on a rack flat then cryvac?
willy52 is offline   Reply With Quote Back To The Top
Old 11-15-2008, 12:26 AM   #43
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Willy,

I've seen it done several ways.

The best one I've seen was to spray the inside of the casing with pam lightly, pour in some black pepper, shake it around and dump out the excess then stuff.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 11-15-2008, 09:53 AM   #44
Seaweed
Four Point
 
Join Date: Oct 2007
Location: Richwood
Hunt In: San Saba County
Default

Man I forgot this was on here. I seen it last year. I just made some sausage Thursday night. My first try at it. All I can say at least it looked like sausage ha...I over cooked the first batch the second batch came out decently just a little off on the taste. Now I need to make sure my brother shoots a deer this weekend since I got daddy duty.
Seaweed is offline   Reply With Quote Back To The Top
Old 11-15-2008, 10:38 AM   #45
Syr02
Six Point
 
Syr02's Avatar
 
Join Date: Feb 2007
Location: Fort Worth
Default

Travis , There is a place in Ft worth they you can get the high melt cheese (adams county dairy ) i will see if i can find that phone or address.
Syr02 is offline   Reply With Quote Back To The Top
Old 11-16-2008, 10:05 PM   #46
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

syr02,

We use them as one of the suppliers at the company I work for. They make great products.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 11-18-2008, 12:33 AM   #47
Fightinaggies
Pope & Young
 
Fightinaggies's Avatar
 
Join Date: Sep 2007
Location: New Braunfels, Texas
Hunt In: Sutton County
Default

I'm looking to start making my own sausage this year. Whats a good grinder/stuffer to start with?
Fightinaggies is offline   Reply With Quote Back To The Top
Old 11-18-2008, 10:40 PM   #48
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

The cabelas grinders are great. LEM makes a good product also.

Alot of people use the cheap northern tool models but I cannot vouch for them.

Or you could go big time and get Butcher Boy 5 horse like I have that will do 40 pounds a minute!
mesquitecountry is offline   Reply With Quote Back To The Top
Old 12-01-2008, 05:02 PM   #49
Hawkins
Ten Point
 
Hawkins's Avatar
 
Join Date: Jan 2008
Location: Graham,Tx.
Hunt In: Young & Jack county
Default

Made some jalapeno and cheese smoked sausage this weekend, 15 lbs. from a doe, and 15 lbs. from a wild hog. We followed your recipe exactly and it is really good, but it has a little gamey taste. We used hog casings, and they have a funky smell, is that taste from them or possibly the wild hog. Both deer and hog sat on ice for 3-5 days and then frozen before we did this. Overall the sausage was great and a great experience, will keep using the recipes. How are the synthetic casings?

Last edited by Hawkins; 12-01-2008 at 05:06 PM..
Hawkins is offline   Reply With Quote Back To The Top
Old 12-01-2008, 05:32 PM   #50
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Most likely it was just the meat. I actually prefer icy water drained every day to get the game taste out. Could be the casings but I doubt it.


Synthetic's are alright. A little tougher IMO. My #1 preference is Hog Guts.







Thanks for bringing this btt. I've had alot of emails as of late.
mesquitecountry is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:19 AM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com