Mesquite Country Sausage Recipes

[Outback77]

I hope to try a few of these out soon

[BuckRage]

I'll be making some this weekend. Going for smoked jap/cheese, SS, chorizo, breakfast and dried.

[Learjet]

That's a bunch buckrage.

[Learjet]

The Chirizo is awesome. I'll be doing more,

[Bvallet]

Hats off to you. Many thanks.

[buckfan50]

Thank You mesquitecountry! We did the jap and cheese in link and summer, the Brats and the spicy, all of them are awesome! After seeing what's been said about the chorizo, that will be our next batch. Thanks again for posting these recipes.

[ladybluearm]

Have a question, Is it possible to put a quick smoke on venison summer sausage, then finish it in the oven, i don't have a smoker to control temp,would this be a safe way to get a smoke taste on it..and we don't like the taste of liquid smoke. tThanks

[slabnabbin]

Have a question, Is it possible to put a quick smoke on venison summer sausage, then finish it in the oven, i don't have a smoker to control temp,would this be a safe way to get a smoke taste on it..and we don't like the taste of liquid smoke. tThanks

I have a friend that does the exact thing and it comes out just fine

[ladybluearm]

Thanks, I think we will try it

[macVsog]

Love the spreadsheet. Very helpful - thank you.

[simek]

Made some jalapeno cheese last weekend...turned out great!

[mesquitecountry]

Great looking links!

[Jason Slocum]

dry sasuage questions???

Question on dry sausage? I dont have any Sodium nitrate (instacure #2) and just have the instacure #1. From what I've read for a short drying time you can get by with just using instacure #1, on longer 3-4 + weeks drying time you need the instacure #2. Any ideas or thoughts?

Living in Corpus Christi we don't get low humidity and/or cool temperatures so I'm having to cheat on the long traditional drying out time, and hoping for a quick dry time (refrigerator, dehydrator, or window unit in a closed garage with a dehumidifier running).

Thanks!

Jason Slocum

[czechaholic]

Mixed mesquite 's and my own..great combo...

[mesquitecountry]

Great pics fellas.

Jason, not sure on all that. You can't buy sodium nitrate any longer. You need pink sodium nitirite cure also called Prague powder. It takes a maximum of a 1/4 pound per 100 pounds of meat. It cures in just a couple hours within the meat and it provides the cured look within a couple hours not weeks.

Agreed on the humidity along the coast. I recommend you use a humidity controlled environment with a dehumidifier or you hot dry your rings. Like with a dehydrator to get them going