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Old 12-01-2008, 04:40 PM   #51
Hawkins
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thanks for taking the time for these recipes, i think i will try some store bought pork next time, and change up a few things to get more flavor.
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Old 12-01-2008, 09:05 PM   #52
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Thanks for the great info.
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Old 12-02-2008, 11:31 AM   #53
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I am interested in the sausage recipes, but when I click on the link all I get is the jerky recipe. Am I doing something wrong or not looking in the right place?
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Old 12-02-2008, 01:32 PM   #54
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bowhuntercoach,

there are tabs at the bottom of the spreadsheet. click on the sausage recipes tab.
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Old 12-04-2008, 02:11 PM   #55
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Travis, thanks for the recipes, I got a Sitka doe on ice that is gonna get turned into some summer sausage. Do you smoke it until it reaches 165 internal temp???
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Old 12-04-2008, 02:22 PM   #56
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yes. The usda recommends all raw meats be cooked to a minimum internal of 165 degrees.
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Old 12-07-2008, 12:31 PM   #57
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Travis,what about using frozen meat? Is this a good idea?also would you suggest soaking in ice water after thawing?
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Old 12-10-2008, 02:21 PM   #58
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Not a problem! Frozen meat is not an issue at all. I wouldnt suggest soaking it. That will take on excess water making your sausage more exudative.
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Old 12-13-2008, 11:10 PM   #59
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Travis I noticed on the jalapeno and cheese recipe that it had cure in it and was wondering if I need it if Im going to make this as a fresh sausage recipe and not smoke it. I have some jerky cure if I need it but didnt know if it needed cure because of the cheese. Thanks alot in advance..
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Old 12-15-2008, 06:47 AM   #60
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If you're not smoking omit the cure.
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Old 12-19-2008, 06:44 PM   #61
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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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Old 12-19-2008, 06:57 PM   #62
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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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Old 12-23-2008, 11:19 PM   #63
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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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Old 12-24-2008, 07:45 AM   #64
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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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Old 12-25-2008, 04:01 PM   #65
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Thanks for the recipes. Can't wait to try them.
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Old 01-02-2009, 11:25 AM   #66
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Travis do you mix the spices with the water or are they added dry? thanks for the spreadsheet.
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Old 01-02-2009, 02:06 PM   #67
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I add them in dry. I do however throw the dry jalapenos in the water.
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Old 01-22-2009, 08:54 AM   #68
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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.
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Old 01-22-2009, 10:06 AM   #69
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Thanks Devin!
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Old 02-27-2009, 12:47 PM   #70
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great recipes
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Old 03-12-2009, 11:41 AM   #71
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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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Old 03-12-2009, 02:43 PM   #72
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should be hawkins.
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Old 05-01-2009, 05:09 PM   #73
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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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Old 05-01-2009, 05:23 PM   #74
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You're right on the temp.

Smoker would be fine.
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Old 05-04-2009, 12:38 AM   #75
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Where do you usually go to get sausage casing?
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Old 05-04-2009, 06:28 AM   #76
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I work at a sausage plant, so I usually just get it from work. If you go to any butcher store that makes sausage they will sell it to you.

Or you can get it online from places like LEM.com
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Old 05-04-2009, 11:17 AM   #77
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Looks good, Gotta try these. Thanks!
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Old 05-16-2009, 05:05 PM   #78
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Default hey travis

Can jalapeno cheese sausauge be made without usung a hi temp cheese? I know most will deslove but I don't care much for the chunks of cheese is sausage but like the flavor of it. I'd rather prefer the flavor of velveeta but I know I will have to use a lot to get any flavor. Per 30lbs of pure wild pork, how many blocks would you recommend? Also on the jalapenos I don't want too much heat. I will of course deseed and demembrane. How long would you recommend soaking in water? How many per 30lbs? I would like a little flavor but only want a little spice. Thanks ahead of time for responding.
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Old 05-16-2009, 05:29 PM   #79
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about 1# of cheese per 10# of meat.

If you just want flavor I'd use jalapeno powder. or one or two diced really fine. I wouldnt soak them you're washing away flavor
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Old 05-16-2009, 08:19 PM   #80
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man that sounds good!!
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Old 05-17-2009, 09:31 AM   #81
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Thanks for the info Travis. I was wondering what the best way to do the cheese would be. Last time we ran the high temp stuff though the grinder.....what a mess. This time I wanted to cube it up real small and mix with seasonongs but I bet that will be hard to do with velveeta. I know it will cube easier if its almost frozen and not stickgether AS bad. Wish I could just freeze and run it through a french fry press but I think that would be a big mess. Any ideas on a good way to cube that stuff?


I was thinking 3 or 4 jalapenos per 10 lb batch depending on how big they were. Was just going to put them in a little hand chopper. Does this sound like too much or too little?

Thanks again for the help with this.
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Old 05-17-2009, 06:26 PM   #82
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Freeze it and run it through your grinder with a chili plate. Then mix it in.

Pepper sounds about right.
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Old 05-20-2009, 07:45 PM   #83
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Default hmmm....

Travis, I froze it for a test run and its still soft and sticks to the knife when i try to cut it. Im thinking this will be a mess to run through the grinder. Have you used it before like this? Any other tips?
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Old 05-21-2009, 06:11 AM   #84
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Jeremy,

I've never been successful at using velveeta. Get a colby/longhorn/ or a mild cheddar and go with that. It will hold up much much better.
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Old 05-31-2009, 11:40 PM   #85
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no
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Old 06-01-2009, 09:54 PM   #86
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Well no to you too!!!!!!!!!!!!
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Old 06-13-2009, 12:21 PM   #87
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Travis, I notice that your recipes call for "cure". Aren't there different kinds of cure, line prague powder and #1 Cure, # 2 Cure. What do you use?
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Old 06-17-2009, 08:57 PM   #88
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prague powder is what I use. My formulas call for 93.75% salt 6.25 nitrite formulation.
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Old 06-19-2009, 03:07 PM   #89
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this is awesome, thanks for sharing
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Old 08-04-2009, 11:34 PM   #90
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Ive got what is probably a stupid question but on the spread sheet it has pounds and ounces and I was wondering what to use to measure the spice ? Do I use a scale or do I use measureing spoons? Ive just got alot of my sausage stuff in and im geting ready to make a batch. Thanks in advance...
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Old 08-05-2009, 06:29 AM   #91
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Use ounces as a weight measurement, not as a volumetric measurement. You can get a cheap scale that does ounces just about anywhere.
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Old 08-05-2009, 04:15 PM   #92
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Thanks for helping me and thanks for the recipes. Ill let ya know how they come out.
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Old 08-06-2009, 06:27 AM   #93
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Good Luck!
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Old 08-23-2009, 09:20 PM   #94
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Thanks for the help last night Travis. The sausage came out great. Couldnt keep my family out of it. Looks like we will be making more soon.
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Old 08-23-2009, 09:52 PM   #95
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Anytime! Let me know if you ever have more questions.
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Old 10-19-2009, 06:19 AM   #96
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Lots of emails about this. Bump to the top.
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Old 10-20-2009, 09:46 PM   #97
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Sounds great
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Old 10-21-2009, 11:16 AM   #98
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This is stupid, but I don't have a smokehouse or anything other than a Weber grill. Can anyone give me some ideas on how to smoke ring sausage. Thanks.
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Old 10-24-2009, 03:36 PM   #99
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You can use a regular fire box pit, just use a little bit of a wood at a time. You want to keep your temperature around 200 degrees and just go at it slow. I would build my fire in some thing separate and put just a few coals and maybe just some wood chips. Just be sure to keep it low in temp. Smoke for an hour or so. Bring the internal up to 165 degrees, chill, and package.

Last edited by mesquitecountry; 10-24-2009 at 03:43 PM..
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Old 11-08-2009, 04:59 PM   #100
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When your recipe calls for pork, Is that just pork fat? I use pork butt roast now but it seems to be lacking in grease/fat
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