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Old 01-18-2017, 07:28 AM   #401
Thundervee
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Just wanted to say thanks again Travis. Been using these for a few years now!


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Old 01-23-2017, 08:16 AM   #402
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Quote:
Originally Posted by mesquitecountry View Post
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.

Attachment 76469

Attachment 76470
Quick question, as I think I may have messed up.

I made 50# of sausage yesterday and it said only 1.2oz of cure if drying. I used quick tender and I want to cold smoke and let hang til dry. Is that enough curr or do I have to hot smoke and bring up to 165 as I just read in your directions? Ive never used quick tender or added my own cure. Always bought seasoning which had the pink cure in it and never had a problem cold smoking and letting hang. I just dont want to spoil all this sausage or get somebody sick....

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Old 01-27-2017, 07:52 PM   #403
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You will be fine, it won't spoil especially if you are going to vacuum pack and freeze


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Old 04-05-2017, 07:21 PM   #404
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Travis
In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?
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Old 04-06-2017, 01:12 AM   #405
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Quote:
Originally Posted by Greg Hudson View Post
Travis
In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?
I'm not 100% sure, but I believe he is talking about whole fennel seed.

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Old 08-07-2017, 12:51 PM   #406
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Quote:
Originally Posted by mesquitecountry View Post
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.

Attachment 76469

Attachment 76470
Love this!!! U wouldn't happen to have a good Boudan recipe on excel as well, would you?
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Old 08-07-2017, 12:52 PM   #407
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The English Banger Sausage has my interest peaked!
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Old 09-12-2017, 05:54 PM   #408
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I think I send this thread to several people a year when they ask about sausage. Can't believe it is still going strong. Thanks again for providing it!
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Old 09-12-2017, 08:02 PM   #409
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They are some awesome recipes! I pass them on regularly also.

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Old 10-31-2017, 03:43 PM   #410
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Mesquitecountry,

Do you have a Boudin recipe on excel as well that you could share?
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Old 11-06-2017, 11:41 AM   #411
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I cant get these recipes to pull up. Can someone email them to me? I can mssg you my email. thx.
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Old 11-21-2017, 11:32 PM   #412
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Made 40 lbs last weekend... Great recipes!
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Old 11-22-2017, 12:06 AM   #413
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25lbs of deer/pig summer sausage.

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Old 11-22-2017, 05:27 PM   #414
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Old 12-02-2017, 08:23 AM   #415
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25lbs of deer/pig summer sausage.

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Sure looks good. You should share that with your buddy's.

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Old 12-02-2017, 08:25 AM   #416
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Sure looks good. You should share that with your buddy's.

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Hey there friend. Trying to get in the classified adds I see.

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Old 12-02-2017, 08:27 AM   #417
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Hey there friend. Trying to get in the classified adds I see.

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Hahaha

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Old 12-02-2017, 08:28 AM   #418
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Hey there friend. Trying to get in the classified adds I see.

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Yes

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Old 01-15-2018, 12:35 PM   #419
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Anyone tried and launch these recently?
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Proud member since 1999

Gary's Outdoor Highlight of 2008:



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Old 01-15-2018, 01:26 PM   #420
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Anyone tried and launch these recently?
Worked for me.
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Old 01-22-2018, 07:55 PM   #421
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Default Mesquite Country Sausage Recipes

Nevermind....

Last edited by Thundervee; 01-22-2018 at 08:02 PM.
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Old 03-29-2018, 02:01 PM   #422
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Great info. Making my sausage this next weekend.
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Old 04-03-2018, 06:34 AM   #423
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Originally Posted by AviBennet View Post
Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers. Tasters found ground sirloin a bit "dry" in burgers, though it did have "good beef flavor."
Why are you posting this on every thread that involves a recipe??

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Old 04-03-2018, 08:10 AM   #424
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I can't get the links to open...Kinda bummed!
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Old 04-03-2018, 08:57 AM   #425
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Great read and Must Do ...Thax TRAVIS and all else who added
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Old 10-26-2018, 03:19 PM   #426
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Time to bring this post back up. Good eating!
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Old 11-18-2018, 03:04 PM   #427
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Snack sticks? I'm checking and dont see anything on the file, I didnt read all pages so please forgive me if its already asked. Happy weekend TBH and thanks again for this awesome thread.
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Old 11-20-2018, 11:41 AM   #428
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What a neat spreadsheet!
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Old 11-30-2018, 04:22 PM   #429
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Thanks for the recipes.
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Old 11-30-2018, 04:30 PM   #430
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Thanks for the recipes.
Welcome. Please feel free to introduce yourself at the campfire
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Old 12-01-2018, 06:59 AM   #431
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Has anybody tried the jerky recipe yet? I want to try it this year, but figured I would see if anybody else had some input on it first.


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Old 12-03-2018, 07:31 AM   #432
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Nobody? Guess ill be the guinea pig if not.


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Old 12-03-2018, 07:48 AM   #433
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Tagged
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Old 12-17-2018, 04:51 PM   #434
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This thread is worthy of a bump


deer meat...check
pork...check
seasonings...check
string....check
casings...check
meat tubs ....check
wood for the smoke house...check
grinder prepped...check
stuffer prepped...check
Recipes...check

Will be making sausage in the morning
with the wife and daughters
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Old 12-17-2018, 05:14 PM   #435
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So glad this got bumped, I will be doing some of this by end of year
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Old 12-18-2018, 08:17 AM   #436
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I hope to be making some by end of year as well, weather depending.


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Old 01-12-2019, 07:28 PM   #437
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Travis
The pepperoni sausage recipe says to dry for 8 hours. Can I do this in my convection oven like you suggest to do for dried sausage?
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Old 03-04-2020, 04:50 PM   #438
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Bump
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Old 04-05-2020, 08:26 PM   #439
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Made some venison and wild hog sausage today. Made about 12 lbs. and boy is it delicious! Iíve always used store bought mixes but this time used yours. I admit I was a little leary when prepping the spices seamed like too much garlic and salt but followed the ratios. I finally got to use the lem sausage stuffer I got for xmas.
And it was delicious. Thanks for recipe


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Old 04-06-2020, 09:00 AM   #440
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Good stuff. We made sausage a few months ago. Itís great.
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Old 11-08-2020, 01:26 PM   #441
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Bumping this back up. Just processed a wild hog I shot last weekend, and I made 10lbs of Chorizo. It has been one of my favorite recipes so far!

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Old 11-30-2020, 06:08 PM   #442
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Very kind of you to share. I had my elk this year done all in roasts so I could make my own sausage and cant wait to try some of your recipe's, thanks.
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Old 12-02-2020, 10:49 AM   #443
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Thanks Travis for the recipes.

Made 20 lbs of spicy whitetail and 20 lbs of spicy axis links. Very good and my co-workers love it.

Gonna try the jalapeno and cheese next. Where do you get dry jalapenos? I can't find them. Thanks
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Old 12-02-2020, 11:53 AM   #444
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Quote:
Originally Posted by kurt68 View Post
Thanks Travis for the recipes.

Made 20 lbs of spicy whitetail and 20 lbs of spicy axis links. Very good and my co-workers love it.

Gonna try the jalapeno and cheese next. Where do you get dry jalapenos? I can't find them. Thanks


Most any place that sells grinders and processing equipment will have seasonings, including dried jalapenos. I get mine at Heinsohnís store, but im not sure where your located to say if thats close to you or not.


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Old 01-11-2021, 03:03 PM   #445
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I am thinking about making some of the Brat's in this link....Has anyone made them before? If so, what did you all think? Just seeing if there is any feedback before doing it...
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Old 01-11-2021, 07:04 PM   #446
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I am thinking about making some of the Brat's in this link....Has anyone made them before? If so, what did you all think? Just seeing if there is any feedback before doing it...
I have made the brats and they were great!

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Old 01-11-2021, 07:42 PM   #447
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I have made the brats and they were great!

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Thanks bud!!
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Old 01-23-2021, 09:44 PM   #448
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Travis,
question..... gonna try a cold smoke with venison and pork. Should I use the first recipe and ratios that you talk about in the top one, and does it still need to be cured if you are cold smoking, then stuffing and vacuum sealing and freezing for a cook later down the line?

thanks for all the advice and the recipes.....

Joseph
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Old 01-23-2021, 11:01 PM   #449
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Quote:
Originally Posted by birddoggin View Post
Travis,
question..... gonna try a cold smoke with venison and pork. Should I use the first recipe and ratios that you talk about in the top one, and does it still need to be cured if you are cold smoking, then stuffing and vacuum sealing and freezing for a cook later down the line?

thanks for all the advice and the recipes.....

Joseph
I'm not Travis, but if you plan on cold smoking you need to use cure. If you plan on stuffing and freezing to cook at a later date, you dont need cure. The cure helps prevent bacteria from growing during the cold smoke.

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Old 01-24-2021, 07:11 AM   #450
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Quote:
Originally Posted by birddoggin View Post
Travis,
question..... gonna try a cold smoke with venison and pork. Should I use the first recipe and ratios that you talk about in the top one, and does it still need to be cured if you are cold smoking, then stuffing and vacuum sealing and freezing for a cook later down the line?

thanks for all the advice and the recipes.....

Joseph


Quote:
Originally Posted by dope hunter View Post
I'm not Travis, but if you plan on cold smoking you need to use cure. If you plan on stuffing and freezing to cook at a later date, you dont need cure. The cure helps prevent bacteria from growing during the cold smoke.

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Maybe this is a learning experience for me, but if youre just cold smoking for maybe an hr to add some flavor, for smoked sausage, then you shouldnt need cure right? Now if your cold smoking and hanging for dry sausage then you absolutely need the cure.


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