Mesquite Country Sausage Recipes - Page 9 - TexasBowhunter.com Community Discussion Forums

Thundervee · 01-18-2017, 07:28 AM

Just wanted to say thanks again Travis. Been using these for a few years now!

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BURTONboy · 01-23-2017, 08:16 AM

Quote:

Originally Posted by mesquitecountry

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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mesquitecountry · 01-27-2017, 07:52 PM

You will be fine, it won't spoil especially if you are going to vacuum pack and freeze

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Greg Hudson · 04-05-2017, 07:21 PM

Travis
In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?

dope hunter · 04-06-2017, 01:12 AM

Quote:

Originally Posted by Greg Hudson

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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TXBRASS · 08-07-2017, 12:51 PM

Quote:

Originally Posted by mesquitecountry

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?

TXBRASS · 08-07-2017, 12:52 PM

The English Banger Sausage has my interest peaked!

fowler · 09-12-2017, 05:54 PM

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!

BURTONboy · 09-12-2017, 08:02 PM

They are some awesome recipes! I pass them on regularly also.

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TXBRASS · 10-31-2017, 03:43 PM

Mesquitecountry,

Do you have a Boudin recipe on excel as well that you could share?

JeffJ · 11-06-2017, 11:41 AM

I cant get these recipes to pull up. Can someone email them to me? I can mssg you my email. thx.

Still Hunter · 11-21-2017, 11:32 PM

Made 40 lbs last weekend... Great recipes!

dpg481 · 11-22-2017, 12:06 AM

25lbs of deer/pig summer sausage.

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Biggs · 11-22-2017, 05:27 PM

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stilly177 · 12-02-2017, 08:23 AM

Quote:

Originally Posted by dpg481

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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dpg481 · 12-02-2017, 08:25 AM

Quote:

Originally Posted by stilly177

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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stilly177 · 12-02-2017, 08:27 AM

Quote:

Originally Posted by dpg481

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

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Hahaha

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stilly177 · 12-02-2017, 08:28 AM

Quote:

Originally Posted by dpg481

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

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Yes

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GARY · 01-15-2018, 12:35 PM

Anyone tried and launch these recently?

Rubi513 · 01-15-2018, 01:26 PM

Quote:

Originally Posted by GARY

Anyone tried and launch these recently?

Worked for me.

Thundervee · 01-22-2018, 07:55 PM

Nevermind....

mscott79 · 03-29-2018, 02:01 PM

Great info. Making my sausage this next weekend.

BURTONboy · 04-03-2018, 06:34 AM

Quote:

Originally Posted by AviBennet

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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megger89 · 04-03-2018, 08:10 AM

I can't get the links to open...Kinda bummed!

cva34 · 04-03-2018, 08:57 AM

Great read and Must Do ...Thax TRAVIS and all else who added

Still Hunter · 10-26-2018, 03:19 PM

Time to bring this post back up. Good eating!

Maui-diver · 11-18-2018, 03:04 PM

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.

Dusty Britches · 11-20-2018, 11:41 AM

What a neat spreadsheet!

Atdeal · 11-30-2018, 04:22 PM

Thanks for the recipes.

Lawhunter · 11-30-2018, 04:30 PM

Quote:

Originally Posted by Atdeal

Thanks for the recipes.

Welcome. Please feel free to introduce yourself at the campfire

BURTONboy · 12-01-2018, 06:59 AM

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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BURTONboy · 12-03-2018, 07:31 AM

Nobody? Guess ill be the guinea pig if not.

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em12 · 12-03-2018, 07:48 AM

Tagged

sendit · 12-17-2018, 04:51 PM

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

TexasTealHunter · 12-17-2018, 05:14 PM

So glad this got bumped, I will be doing some of this by end of year

BURTONboy · 12-18-2018, 08:17 AM

I hope to be making some by end of year as well, weather depending.

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Greg Hudson · 01-12-2019, 07:28 PM

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?

The Cornstar · 03-04-2020, 04:50 PM

Bump

CoolArrow · 04-05-2020, 08:26 PM

Made some venison and wild hog sausage today. Made about 12 lbs. and boy is it delicious! I’ve 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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Biggs · 04-06-2020, 09:00 AM

Good stuff. We made sausage a few months ago. It’s great.

dope hunter · 11-08-2020, 01:26 PM

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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Jkbow · 11-30-2020, 06:08 PM

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.

kurt68 · 12-02-2020, 10:49 AM

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

BURTONboy · 12-02-2020, 11:53 AM

Quote:

Originally Posted by kurt68

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 Heinsohn’s store, but im not sure where your located to say if thats close to you or not.

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EliteDriver · 01-11-2021, 03:03 PM

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...

dope hunter · 01-11-2021, 07:04 PM

Quote:

Originally Posted by EliteDriver

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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EliteDriver · 01-11-2021, 07:42 PM

Quote:

Originally Posted by dope hunter

I have made the brats and they were great!

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Thanks bud!!

birddoggin · 01-23-2021, 09:44 PM

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

dope hunter · 01-23-2021, 11:01 PM

Quote:

Originally Posted by birddoggin

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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BURTONboy · 01-24-2021, 07:11 AM

Quote:

Originally Posted by birddoggin

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

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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01-15-2018, 12:35 PM	#419
GARY Administrator Join Date: Oct 2006 Location: Richmond, Texas Hunt In: Lavaca, Alberta and where ever Aironeout takes me!	Anyone tried and launch these recently? __________________ Proud member since 1999 Gary's Outdoor Highlight of 2008: To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

01-22-2018, 07:55 PM	#421
Thundervee Ten Point Join Date: Feb 2010 Location: Shepherd, Tx Hunt In: Edwards co. Shelby co.	Mesquite Country Sausage Recipes Nevermind.... Last edited by Thundervee; 01-22-2018 at 08:02 PM.

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01-18-2017, 07:28 AM	#401
Thundervee Ten Point Join Date: Feb 2010 Location: Shepherd, Tx Hunt In: Edwards co. Shelby co.	Just wanted to say thanks again Travis. Been using these for a few years now! Sent from my iPhone using Tapatalk

01-27-2017, 07:52 PM	#403
mesquitecountry Pope & Young Join Date: Oct 2006 Location: Texas Hunt In: Only Public Land :)	You will be fine, it won't spoil especially if you are going to vacuum pack and freeze Sent from my iPhone using Tapatalk

04-05-2017, 07:21 PM	#404
Greg Hudson Nubbin' Buck Join Date: Oct 2012	Travis In your Italian, Pork/Venison recipe, how do I use the whole fennel? Do you mean dicing some off the fresh fennel bulb?

08-07-2017, 12:52 PM	#407
TXBRASS Ten Point Join Date: Oct 2007 Location: Shiner, TX Hunt In: Dryden & Hallettsville, TX	The English Banger Sausage has my interest peaked!

09-12-2017, 05:54 PM	#408
fowler Nubbin' Buck Join Date: Aug 2010 Location: Oklahoma Hunt In: Texas & Oklahoma	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!

09-12-2017, 08:02 PM	#409
BURTONboy Pope & Young Join Date: May 2009 Location: New Ulm Hunt In: San Saba	They are some awesome recipes! I pass them on regularly also. Sent from my SM-G930V using Tapatalk

10-31-2017, 03:43 PM	#410
TXBRASS Ten Point Join Date: Oct 2007 Location: Shiner, TX Hunt In: Dryden & Hallettsville, TX	Mesquitecountry, Do you have a Boudin recipe on excel as well that you could share?

11-06-2017, 11:41 AM	#411
JeffJ Pope & Young Join Date: Oct 2006 Location: Austin Hunt In: Somewhere in the hillcountry golden triangle	I cant get these recipes to pull up. Can someone email them to me? I can mssg you my email. thx.

11-21-2017, 11:32 PM	#412
Still Hunter Ten Point Join Date: Oct 2006 Location: Tx Hunt In: Tex, Kansas, Colorado, New Mexico	Made 40 lbs last weekend... Great recipes!

11-22-2017, 12:06 AM	#413
dpg481 Ten Point Join Date: Aug 2010 Location: hunt county Hunt In: Rains/Hunt county	25lbs of deer/pig summer sausage. Sent from my SM-G892A using Tapatalk

11-22-2017, 05:27 PM	#414
Biggs Pope & Young Join Date: Feb 2008 Location: Temple	Sent from my iPhone using Tapatalk

03-29-2018, 02:01 PM	#422
mscott79 Spike Join Date: Jan 2018 Location: Cypress Hunt In: Washington & Cherokee Co.	Great info. Making my sausage this next weekend.

04-03-2018, 08:10 AM	#424
megger89 Six Point Join Date: Mar 2015 Location: Victoria Hunt In: All of Over	I can't get the links to open...Kinda bummed!

04-03-2018, 08:57 AM	#425
cva34 Ten Point Join Date: Sep 2016 Location: van vleck Hunt In: LOOKING	Great read and Must Do ...Thax TRAVIS and all else who added

10-26-2018, 03:19 PM	#426
Still Hunter Ten Point Join Date: Oct 2006 Location: Tx Hunt In: Tex, Kansas, Colorado, New Mexico	Time to bring this post back up. Good eating!

11-18-2018, 03:04 PM	#427
Maui-diver Ten Point Join Date: Nov 2011 Location: Austin Texas Hunt In: lampasas	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.

11-20-2018, 11:41 AM	#428
Dusty Britches Pope & Young Join Date: Oct 2006 Location: Cameron & College Station	What a neat spreadsheet!

11-30-2018, 04:22 PM	#429
Atdeal Four Point Join Date: Nov 2018 Location: Katy Hunt In: Kimble County	Thanks for the recipes.

12-01-2018, 06:59 AM	#431
BURTONboy Pope & Young Join Date: May 2009 Location: New Ulm Hunt In: San Saba	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. Sent from my iPhone using Tapatalk

12-03-2018, 07:31 AM	#432
BURTONboy Pope & Young Join Date: May 2009 Location: New Ulm Hunt In: San Saba	Nobody? Guess ill be the guinea pig if not. Sent from my iPhone using Tapatalk

12-03-2018, 07:48 AM	#433
em12 Ten Point Join Date: Jan 2016 Location: Robinson Hunt In: Meridian, Hamilton	Tagged

12-17-2018, 04:51 PM	#434
sendit Ten Point Join Date: May 2016	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

12-17-2018, 05:14 PM	#435
TexasTealHunter Ten Point Join Date: Oct 2012 Location: DFW Hunt In: North / Central Texas	So glad this got bumped, I will be doing some of this by end of year

12-18-2018, 08:17 AM	#436
BURTONboy Pope & Young Join Date: May 2009 Location: New Ulm Hunt In: San Saba	I hope to be making some by end of year as well, weather depending. Sent from my iPhone using Tapatalk

01-12-2019, 07:28 PM	#437
Greg Hudson Nubbin' Buck Join Date: Oct 2012	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?

03-04-2020, 04:50 PM	#438
The Cornstar Nubbin' Buck Join Date: Jan 2020 Location: Agua Dulce Hunt In: Duval county	Bump

04-05-2020, 08:26 PM	#439
CoolArrow Ten Point Join Date: Mar 2008 Location: San Juan, TX Hunt In: Starr county	Made some venison and wild hog sausage today. Made about 12 lbs. and boy is it delicious! I’ve 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 Sent from my iPhone using Tapatalk

04-06-2020, 09:00 AM	#440
Biggs Pope & Young Join Date: Feb 2008 Location: Temple	Good stuff. We made sausage a few months ago. It’s great.

11-08-2020, 01:26 PM	#441
dope hunter Ten Point Join Date: Mar 2012 Location: Sherman, TX Hunt In: Throckmorton	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! Sent from my SM-G955U using Tapatalk

11-30-2020, 06:08 PM	#442
Jkbow Six Point Join Date: Oct 2014 Location: Mont Belvieu,Texas Hunt In: Telegraph, TX.	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.