Smoked Sausage Types-Any Ideas?

[Grizzly1]

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?

[Chew]

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

https://youtu.be/ENvQ79rpe4k

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[Grizzly1]

Originally Posted by Chew

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

https://youtu.be/ENvQ79rpe4k

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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!

[Grizzly1]

Originally Posted by Chew

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

https://youtu.be/ENvQ79rpe4k

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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

[JTCowpoke]

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

[kd350]

Originally Posted by Grizzly1

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

[Grizzly1]

Originally Posted by kd350

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.

[Chew]

Originally Posted by Grizzly1

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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[Bad2TheBone]

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

[txhunter-1]

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.

[eradicator]

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

[TX83]

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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[Grizzly1]

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!

[Grizzly1]

[Grizzly1]

Originally Posted by Chew

Looking forward to hearing your review

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All I’ll say Is Just Do It!

[talltexasshoote]

Bearded butchers just got into the sausage makings business. They have several different seasonings and high heat cheeses. I just got some Cajun seasoning and high heat jalapeño jack to make sausage with.

[mikeyb_23]

Originally Posted by Grizzly1

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!

Were you able to find hi temp cheese in store or did you have to.
order it online?

[Grizzly1]

Originally Posted by mikeyb_23

Were you able to find hi temp cheese in store or did you have to.
order it online?

I bought it at a local meat supplier in Beaumont. I believe it was $24 for 5 pounds. Most meat suppliers or processing places have it. We usually buy pork butts, pork fat, and beef shoulder clods from the same place.

[Chew]

Look at you! Good lookin' sausage man. And I'm allowed to say that? . Got any pics of your smoker?

[b.a.saha]

Black pepper red pepper fresh garlic mustard seed

[Grizzly1]

Originally Posted by chew

look at you! Good lookin' sausage man. And i'm allowed to say that? :d. Got any pics of your smoker?

[Grizzly1]

[junior]

Originally Posted by Grizzly1

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!

did you use venison on the meat church sausage and what was you pork to venison ratio?

[Duckologist]

Originally Posted by junior

did you use venison on the meat church sausage and what was you pork to venison ratio?

My pork to venison is 60/40

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[E.TX.BOWHUNTER]

I use high temp pepper Jack cheese in some of my link. Still working on jalapeño cheddar. Most of my family don’t like it hot. I tell them that’s what the pepper Jack is for.

[Grizzly1]

Originally Posted by junior

did you use venison on the meat church sausage and what was you pork to venison ratio?

Yes I used venison. It was close to a 55/45 mix (some wild pork and some store bought pork butts) with 20% Pork fat.

I use high temp cheddar cheese and dehydrated jalapeños I buy from a local butcher shop. It’s .75 oz per 10 pounds on the dehydrated jalapeños. For fresh raw jalapeños its 1 pepper per pound.

[Brushybowman]

German smoke

[mbf]

Do you have a picture of the inside of your smokehouse? I have a similar setup with a wood burning stove piped into the smokehouse. I also keep a propane fish cooker inside to help regulate a steady temp inside.. I still deal with hot spots/uneven temps in different areas throughout the smokehouse. I tried using a small fan to move the heat around, it helped a little. Its not a real big deal, I make it work.. just seeing what kind of setup others are using.

[junior]

Originally Posted by Chew

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

https://youtu.be/ENvQ79rpe4k

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I have all the stuff, gonna try to make a batch this weekend.

[Walker]

Originally Posted by mbf

Do you have a picture of the inside of your smokehouse? I have a similar setup with a wood burning stove piped into the smokehouse. I also keep a propane fish cooker inside to help regulate a steady temp inside.. I still deal with hot spots/uneven temps in different areas throughout the smokehouse. I tried using a small fan to move the heat around, it helped a little. Its not a real big deal, I make it work.. just seeing what kind of setup others are using.

Skip all the heat. Your smoking sausage not cooking it. I know it's not always possible but try to do your smoking in cold but not freezing weather.

[eyedoc]

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

[Grizzly1]

Originally Posted by eyedoc

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

It’s pretty dang good and yes it has some spice. It does require a lot of seasoning and was pretty pricey to make since the majority of the spices I didn’t have. It seemed like way to much seasoning when I was preparing compared to the other sausage seasonings I use but it came out good.

[junior]

Originally Posted by eyedoc

Any reviews on the holy voodoo sausage? Pretty spicy? I’m about to try a 30 lb batch with the same ratio he did in the video with 6 lbs. Seems like a ton of spices but I’m new to this.

I did the 6 lb batch just like in the video. I'm going to do another 6 lbs and cut back on the black pepper and jalapeno powder. It's good, just a little too much for my wife.

[Grizzly1]

Originally Posted by junior

I did the 6 lb batch just like in the video. I'm going to do another 6 lbs and cut back on the black pepper and jalapeno powder. It's good, just a little too much for my wife.

I didn’t have any jalapeño powder and couldn’t find any at HEB. I added a little more jalapeños to make up for it. It does have some pop.

[mattfox]

I am going to try to make sausage for the first time this year. Hopefully it turns out ok.