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Old 11-11-2011, 10:38 AM   #151
TxJustice
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this is an awesome post...
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Old 11-13-2011, 06:28 PM   #152
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Travis
This is an awesome thread. Thank you for sharing your recipes. I want to make a dried sausage at the end of the season with deer and pork. Which of your recipes should I use? this will be my first try. What kind of casings. Thanks again.
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Old 11-13-2011, 10:45 PM   #153
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Exactly what I have been looking for. Thanks.

Sent from my VS910 4G using Tapatalk
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Old 11-13-2011, 10:57 PM   #154
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Can't wait to try this. Maybe I missed it, but what is the 'cure' that's listed in the recipes for the normal and jalapeņo cheddar smoked sausage?
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Old 11-14-2011, 07:38 PM   #155
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Just found your post. I've tried to bring it up but all I get is a blank excel page ???
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Old 11-14-2011, 07:40 PM   #156
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I tried but all I get is a blank excel page ???
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Old 11-17-2011, 03:59 PM   #157
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Quote:
Originally Posted by lotsofshots View Post
Can't wait to try this. Maybe I missed it, but what is the 'cure' that's listed in the recipes for the normal and jalapeņo cheddar smoked sausage?
Sodium nitrate is the cure. Academy sells it now labeled by Fiesta. It will probably be pink.
There was another question about breakfast sausage recipe. I can't see Travis' on my phone, but if there isn't one listed, I can't recommend Clifco Spices enough. Their stuff is pre-mixed all you do is weigh the meat and add the right amount of their mix.
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Old 12-09-2011, 08:26 PM   #158
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Bring it back up to the top.
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Old 01-17-2012, 05:23 AM   #159
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Ttt
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Old 01-17-2012, 07:58 AM   #160
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Thanks for posting the recipies. I've made sausage for about the last 10 years in one form or another. In the course of finding a recipe I liked I probably bought every spice mix available. I finally landed on an old family recipe I got from our landowner that I mix myself. I find when I mix the spices myself I can tailor sausage to my taste. It's important to have a good scale if you want it to be consistent from one batch to the next. I use a kitchen scale that weighs in grams and in pounds.
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Old 01-18-2012, 05:08 PM   #161
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made 10lbs of the chorizo today and all i can say is AWESOME!!!
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Old 02-12-2012, 12:15 PM   #162
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Yesterday My family made the regular sausge recipe. We ending up making about 80 lbs. and put it all in 1 to 3 pounds bags. This recipe way was so easy and even my younist daughter who will not eat deer meat liked it. We will be using this one alot. Thank you for doing the excel sheet.

AG
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Old 02-15-2012, 06:14 AM   #163
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TTT. Will be using one or two of these recipes this weekend. Thanks, Travis.
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Old 10-02-2012, 05:56 PM   #164
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ttt- great recipes and its getting that time again!
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Old 11-20-2012, 05:31 PM   #165
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Ttt
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Old 11-25-2012, 10:07 PM   #166
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Leavin this comment so I can find this later!
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Old 11-27-2012, 07:22 PM   #167
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Ttt
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Old 11-28-2012, 06:19 PM   #168
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Just finished making my first ever batch of pan sausage and link sausage. Thanks to this post, it went a whole lot easier for me than I had expected. Wish I had added more fat, but over all, i'm very pleased.
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Old 12-09-2012, 02:06 PM   #169
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Ttt
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Old 12-21-2012, 06:11 PM   #170
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Ttt
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Old 12-27-2012, 10:21 AM   #171
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going to try it with my next pig
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Old 12-28-2012, 10:51 AM   #172
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ok, I have about 8-10 punds doe meat from last week and want to try the jal/cheddar smoked sausage. So gonna get an exact weight to have better idea of how much pork butt to mix in. What % of deer/pork works best? And the "cure" ingredient, how much for this size batch? I'm assuming its at least a 50/50 so i may have roughly 20 lbs total. Im getting pumped for this. Always wanted to make my own. I broke my first deer down yesterday and was really pleased. Thanks
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Old 12-30-2012, 02:47 PM   #173
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Ttt
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Old 01-02-2013, 01:15 PM   #174
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Travis, thanks a lot for sharing your recipes. I'm looking forward to getting back into some good sausage making.
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Old 01-02-2013, 02:13 PM   #175
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Thanks......I'm looking forward to trying some of these out.
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Old 01-04-2013, 11:52 AM   #176
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Thanks Travis - this is awesome.
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Old 01-17-2013, 05:29 AM   #177
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thanks this will be my 1 try. looks great.
by the way i cant open Flavored Sausages.xls
can you send it to me ?
thanks henry
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Old 06-04-2013, 04:40 PM   #178
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Made 10lbs of the italian sausage last night. Used a 10lbs pork butt with no deer and it turned out great. i think the chorizo is next...
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Old 06-09-2013, 06:36 PM   #179
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I was looking at chorizo recipes earlier today... there was a Sonora style that called for lean pork. thoughts of using venison or a mix? I do like chorizo and eggs. & chorizo with queso.
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Old 06-09-2013, 07:35 PM   #180
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True chorizo is less seasoned and saltier in Mexico. Texas has butchered real chorizo. I use butt and venison and it ends up about 15% fat.

Gives it some texture. Most store bought chorizo Is around 35-40% fat.
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Old 06-19-2013, 07:55 PM   #181
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Sounds delicious
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Old 06-20-2013, 11:45 PM   #182
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I am going to have to try.
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Old 06-30-2013, 11:04 PM   #183
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mesquitecountry,

The spread sheet is extremely helpful.

Thank you
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Old 08-10-2013, 05:06 AM   #184
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Can't wait to try these recipes
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Old 08-10-2013, 07:21 PM   #185
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Travis-
any chance you have a boudain recipe hidden away somewhere?
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Old 08-10-2013, 11:58 PM   #186
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I must try this recipe
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Old 08-11-2013, 08:36 AM   #187
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Boomer. I did at one time. Need to dig it up.

Is the spreadsheet still working for you all?
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Old 08-11-2013, 08:47 AM   #188
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The online spreadsheet is still working for me. I have it downloaded too, just in case!
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Old 09-29-2013, 04:53 PM   #189
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Just for people getting season started.
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Old 10-02-2013, 12:44 PM   #190
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awesome info here
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Old 10-10-2013, 09:32 AM   #191
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Post #1 links work
Post #16 links work

Thanks so much. Look forward to putting them to use.
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Old 10-12-2013, 10:27 AM   #192
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Awesome spread sheet break down.
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Old 10-16-2013, 09:48 PM   #193
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Had a question about the pepperoni. So you smoke it for until the internal temp is 165. And then you let it sit at room temp for 8 hours or put it in a dehydrator for 8 hours?
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Old 10-17-2013, 08:43 AM   #194
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I would put it in the fridge for about a week to dry.
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Old 10-17-2013, 12:05 PM   #195
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So cook or smoke it to 165, let it sit in the fridge for a 5 to 7 days, and then freeze it?

Can I make dried sausage like that?

Will this grow white mold like normal fermented sausages?

Thanks for your help.
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Old 12-13-2013, 12:09 PM   #196
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Quote:
Originally Posted by mesquitecountry View Post
Boomer. I did at one time. Need to dig it up.

Is the spreadsheet still working for you all?
No. I cant get it to open up. Any help from someone would be awesome. Keeps saying its a PHP file.
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Old 12-13-2013, 02:44 PM   #197
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Quote:
Originally Posted by Sean View Post
No. I cant get it to open up. Any help from someone would be awesome. Keeps saying its a PHP file.

TRY this out homie
Attached Files
File Type: xls Homemade%20Sausages(1).xls (60.0 KB, 236 views)
File Type: xls MEAT RECIPES SPREAD SHEET.xls (36.0 KB, 194 views)
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Old 12-13-2013, 03:51 PM   #198
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How does everyone recommend mixing in spices? Just spread them around the ground meat and hand mix? Use a mixer? And how do you add the water/beer/whiskey? I get the cooking, stuffing, grinding instructions, just looking for beat way to mix in the ingredients. I'm a rookie
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Old 01-08-2014, 09:53 PM   #199
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Ttt
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Old 01-14-2014, 09:37 PM   #200
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Default Mesquite Country Sausage Recipes

Any luck on a boudin recipe? I found some online, but always defer to the master.
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