Announcement

Collapse
No announcement yet.

Mesquite Country Sausage Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #46
    syr02,

    We use them as one of the suppliers at the company I work for. They make great products.

    Comment


      #47
      I'm looking to start making my own sausage this year. Whats a good grinder/stuffer to start with?

      Comment


        #48
        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!

        Comment


          #49
          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, 04:06 PM.

          Comment


            #50
            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.

            Comment


              #51
              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.

              Comment


                #52
                Thanks for the great info.

                Comment


                  #53
                  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?

                  Comment


                    #54
                    bowhuntercoach,

                    there are tabs at the bottom of the spreadsheet. click on the sausage recipes tab.

                    Comment


                      #55
                      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???

                      Comment


                        #56
                        yes. The usda recommends all raw meats be cooked to a minimum internal of 165 degrees.

                        Comment


                          #57
                          Travis,what about using frozen meat? Is this a good idea?also would you suggest soaking in ice water after thawing?

                          Comment


                            #58
                            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.

                            Comment


                              #59
                              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..

                              Comment


                                #60
                                If you're not smoking omit the cure.

                                Comment

                                Working...
                                X