Mesquite Country Sausage Recipes

[birddoggin]

Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....

[BURTONboy]

Originally Posted by birddoggin

Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....

I do not change anything when adding cure. The recipe stays the same.


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[dope hunter]

Originally Posted by birddoggin

Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....

Yes, it is also my understanding that some dont use cure, but you really need to know what you are doing or you could possibly ruin a batch of meat. They wait until the weather is just right and have success.

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[birddoggin]

thanks for the information and thanks for your service!!!

[scotty]

I’m ready to make sausage again.
Picked up all the ingredients and weighed the meat.
85# of pork
89# of venison.

The other fellas probably have just as much.
Going to be a long fun weekend.

[dope hunter]

Originally Posted by scotty

I’m ready to make sausage again.
Picked up all the ingredients and weighed the meat.
85# of pork
89# of venison.

The other fellas probably have just as much.
Going to be a long fun weekend.

So what's on the list of sausages you are going to make?

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[scotty]

Originally Posted by dope hunter

So what's on the list of sausages you are going to make?

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50# will be Travis's Jalapeno and cheese recipe.
50# will use Blake's Cajun Sausage seasoning.
50# will use Blake's Italian Sausage seasoning.
Anything left will go into summer sausage.

[dope hunter]

Originally Posted by scotty

50# will be Travis's Jalapeno and cheese recipe.
50# will use Blake's Cajun Sausage seasoning.
50# will use Blake's Italian Sausage seasoning.
Anything left will go into summer sausage.

I'm gonna have to try Blake's Cajun Sausage seasoning. What is it similar to?

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[scotty]

Originally Posted by dope hunter

I'm gonna have to try Blake's Cajun Sausage seasoning. What is it similar to?

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This will be my first time trying both of his sausage seasonings, but I'm sure it will be tasty. Everything else that he sells is the bomb!

[birddoggin]

I went to his site but didn't see a sausage seasoning blend, is it just the cajun seasoning?

[scotty]

Originally Posted by birddoggin

I went to his site but didn't see a sausage seasoning blend, is it just the cajun seasoning?

I think you have to email him to get a list of everything he carries. Or send him a PM.

[ITSBF]

How should I finish the sausage if I don’t add the cure and smoke it?

[BURTONboy]

Originally Posted by ITSBF

How should I finish the sausage if I don’t add the cure and smoke it?

Freeze as fresh and cook fully before you eat it


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[mikcop2000]

Got to love sausage

[haas0311]

Will be doing this soon! Can't wait!!!

[ANSCAG]

We only add pink cure to the sausage we plan on hanging for dried sausage. Otherwise our recipe is the same for fresh and dried. And we’re in the cold smoke for a few hours gang. The little homemade smoker I built has lasted me several years, built off a similar design from an old TBH thread from years ago. Just did ~300# last weekend.




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[Gumbo Man]

Originally Posted by ANSCAG

We only add pink cure to the sausage we plan on hanging for dried sausage. Otherwise our recipe is the same for fresh and dried. And we’re in the cold smoke for a few hours gang. The little homemade smoker I built has lasted me several years, built off a similar design from an old TBH thread from years ago. Just did ~300# last weekend.




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Man this is the best food p&rn I’ve seen in a while. Awesome. Wish I had Smellavision.

[bcuda]

I have been making sausage for a few years now and I can never get the casings to come out like the ones in the store. My sausage casings always seem to be thick and tougher, can anyone help me out on this please ? I have used hog casings that are sorta dry salted and another type in a liquid type salt solution. The tough thick casings really ruin a good sausage for me.

[scotth89]

Originally Posted by bcuda

I have been making sausage for a few years now and I can never get the casings to come out like the ones in the store. My sausage casings always seem to be thick and tougher, can anyone help me out on this please ? I have used hog casings that are sorta dry salted and another type in a liquid type salt solution. The tough thick casings really ruin a good sausage for me.

Don’t use the dried salted ones. When your sausage is done, immediately throw it in an ice bath. I have had luck in the past adding steam while I smoke the sausage as well.

[BURTONboy]

Originally Posted by bcuda

I have been making sausage for a few years now and I can never get the casings to come out like the ones in the store. My sausage casings always seem to be thick and tougher, can anyone help me out on this please ? I have used hog casings that are sorta dry salted and another type in a liquid type salt solution. The tough thick casings really ruin a good sausage for me.

Do you put the casings in warm to hot water prior to stuffing? Not sure what that does, but its how we’ve always done it. But if the waters too hot, it will scorch the casing. So beware of that.


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[Big_gun]

looks like your sausage rod holders are updisde down...

Originally Posted by ANSCAG

We only add pink cure to the sausage we plan on hanging for dried sausage. Otherwise our recipe is the same for fresh and dried. And we’re in the cold smoke for a few hours gang. The little homemade smoker I built has lasted me several years, built off a similar design from an old TBH thread from years ago. Just did ~300# last weekend.




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[MLAH]

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