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.