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Smoked Sausage Types-Any Ideas?

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    Smoked Sausage Types-Any Ideas?

    I had a very successful deer season and have more venison and pork than I normally do for making sausage. I’ve already made my ground meat and pan sausage and will probably make Italian in a few weeks. I’ll be making my smoked link sausage this weekend and was seeing if anyone had anything new I could try to make. I’ll be making jalapeño/cheese, regular smoked, green onion/garlic, maple, and maple/jalapeño. Does anyone have any other ideas for smoked sausage?

    #2
    I'm gonna try this one. Love meat church seasonings.



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      #3
      Originally posted by Chew View Post
      I'm gonna try this one. Love meat church seasonings.



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      Thanks for the suggestion. That’s what I’m looking for.

      That definitely looks flavorful with some spicy pop. I might try that. I found the Voodoo on Amazon, they are proud of that seasoning!

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        #4
        Originally posted by Chew View Post
        I'm gonna try this one. Love meat church seasonings.



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        FYI-you may already know this but they have the Meat Church seasonings at Academy. I just picked some up. $9.99 for 14oz container

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          #5
          I like to look through Waltons website to look at their seasonings for ideas.

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            #6
            Originally posted by Grizzly1 View Post
            FYI-you may already know this but they have the Meat Church seasonings at Academy. I just picked some up. $9.99 for 14oz container
            Bucees as well. Worth every penny imo

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              #7
              Originally posted by kd350 View Post
              Bucees as well. Worth every penny imo
              I saw it at Tractor Supply as well but they didn’t have the Holy Voodoo. I bought 3 jars at Academy and will be making this recipe this weekend.

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                #8
                Originally posted by Grizzly1 View Post
                I saw it at Tractor Supply as well but they didn’t have the Holy Voodoo. I bought 3 jars at Academy and will be making this recipe this weekend.
                Looking forward to hearing your review

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                  #9
                  I watched that Meat church episode a couple days ago. Definitely going to try it soon. Let us know how it turns out.

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                    #10
                    I do several types of link varieties including green onion and jalapeño cheese. I hunted with an older gentlemen many decades ago, he gave me a recipe for German cabbage link. I made several batches of green cabbage sausage links. Not bad at all, great flavor with my seasoning. I added jalapeño and cheese and homemade hot sauce. I don’t do maple sausage, pretty much standard but the cabbage was darn good and requested by men at the camp and at the house. Pm me if you need details.

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                      #11
                      We've been making chipotle/cheese hot links the last few years. Pretty dang good.

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                        #12
                        What fat ratio do y’all use? I have tried two batches with about 75/25, but they did not turn out real well. I am thinking I need to bump up the fat.


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                          #13
                          Well guys I made 7 different flavors of sausage. 173 pounds total. This is the 4th year I’ve processed all my own meat and I’ve tweaked things every year but this year I feel like it’s dialed in. Everything I’ve sampled is crazy good. I made 37 pounds of the Meat Church and it’s really good, lots of flavor! I built my own smoke house 4 years ago and it definitely produced this weekend!

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                            #14
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                              #15
                              Originally posted by Chew View Post
                              Looking forward to hearing your review

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                              All I’ll say Is Just Do It!

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