Announcement

Collapse
No announcement yet.

Mesquite Country Sausage Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cure numbers are old hat. Just by standard modern cure. Use it at .20% not 20% or even easier. Add in 3 ounces per 100 pounds meat. More than enough.

    Comment


      a lot of good info

      Comment


        awesome, thanks for sharing. i love me some good sausage and salami.

        Comment


          Another bump, just 'cause.
          Thanks a lot, we've got 2 in the freezer and really want to try some summer sausage!

          Comment


            i drive by that meat market everytime i go huntin, my place is just outside of town off 1680...good lookin recipes gonna give one a try soon

            Comment


              Travis-
              any preference on fresh versus dried jalapeno's? Where can you get dried Jalapeno's?

              Thanks for taking the time to put all these together.

              Comment


                Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

                Google dehydrated jalapeño flakes

                Comment


                  Originally posted by mesquitecountry View Post
                  Dried generally has a more consistent heat. That being said, I still like the fresh pepper taste.

                  Google dehydrated jalapeño flakes
                  What about pickled jap slices?

                  Comment


                    I would only use if you had too.

                    Comment


                      I'm having trouble opening the recipes. Is there a trick to opening? Just got a new grinder and would love to try some of these. Thanks

                      Comment


                        I can't open it here at work but when I get home I'll try to open it up.

                        Comment


                          Thanks for putting all this info together. I am asking Santa for a new Cabelas grinder and can't wait to try your recipe's.

                          Comment


                            Thanks for the recipes. I will try them when I can, but I do have a couple of ?'s if you don't mind.
                            1. Can I take pan and link sausage that is all ready made and frozen, and re-grind it using this recipe? The sausage I made this summer using store bought "flavoring", is just really bland.
                            2. With the recipes, do you just grind the meats into a large bowl and add the spices, and mix them up and then stuff?
                            thanks again.

                            Comment


                              mesquite country I can't open the recipes would u please send it to me at brightcharles@sbcglobal.net.....Thanks a million

                              Comment


                                I'm away from my home at the moment. I'll see if I can get a mod to help me reload them next week.

                                Comment

                                Working...
                                X