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Old August 24th, 2018, 01:51 AM #11
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Quote:
Originally Posted by Archeryrob View Post
This was the similar lebanon bologna. Its good but I like pepper better than the sweet. Seems to be a girl thing as my daughter is the same as my wife liking the lebanon and I and my son likes pepper recipes.
I dont like the sweet but the smokey stuff is great!
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Old December 18th, 2018, 10:50 AM #12
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So I needed to follow up on this thread to thank Archeryrob for yet another DIY project/hobby.

I busted out my xmas present a little early this past weekend: a Lem # 22 grinder. I picked up two 18 pound pork shoulders at $1.99/pound from Costco and got some casings and cure from Amazon. The grinder went through one pork shoulder (I'm saving the other for later) in about 2 minutes (basically as fast as I could feed it). I also pulled out my remaining venison from last year (shoulders and rib meat I had been saving to grind - about 5 pounds worth).

I stuffed two types of sausage:

1) all the venison mixed with about 2-3 pounds of pork, 4 shredded Idared apples that my kids hadn't gotten to, a pound of honey from my hives, and some cure #1, salt, pepper, nutmeg, and cinnamon.

2) Pork with the same spices above and some hot pepper, but no apples or honey.

I ran out of casing so I have about 5-7 pounds of pork still to do. I stuffed right out of the grinder on the second grind, then all went into the smoker for about 10 hours of cold smoke.

Broiled about 6 of the venison sausages last night and they were delicious. Cold smoking is a bit new for me and seems a little bit dubious, but I guess the cure worked, because I'm not dead yet.

Stuffing right out of the grinder worked OK, but I have an old Enterprise 8 quart stuffer that I'll use next time. I didn't have a stuffing nut or tube for it, but got those on order and it will hopefully put use even more into production.

Now I just need more deer!

Many thanks to ArcheryRob for the inspiration!
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Old December 18th, 2018, 10:24 PM #13
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You are welcome, but I am interested in more details on the recipe.
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Old December 18th, 2018, 10:56 PM #14
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Not much more I can say about the recipe(s). I started with Rytek's Kutas' book and used the basic recipes on pages 169 (fresh pork sausage) and 171 (apple Cinamon sausage). I didn't have everything he called for so I used everything I had on the shelf that he called for.

So the basic seasoning between the two was

23 lbs meat (18 pork and 5 venison) (venison apple had 3 pounds pork)
6 tsp Cure #1
2/3 cup salt
2.5 tbsp pepper
2 tbsp nutmeg
water to what seemed right.
used 32 mm collagen casings.

For the all pork, I put 2-3 tbsp of red pepper in a coffee grinder, then mixed that in.

For the apple cinnamon, I shredded 4 large apples (yes, way more than he calls for for ~10 pounds), added 2 tbsp cinnamon, and poured in a pound of 'Lilisweet Honey'.
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Old December 19th, 2018, 06:03 AM #15
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How was the apple one? I need some milder ones for the girls. I get the "pepper and Jalapenos, can you make anything else" Like apple cinnamon oatmeal but with meat?
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Old December 19th, 2018, 09:04 AM #16
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The apple was good. Not as sweet as I was expecting given the amount of honey I dumped in. Lots of apple flavor. The apples added a lot of water to the mix so it was very easy to stuff.

My wife is looking forward to a spicy sausage, so jalapeno cheddar will be next.
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Old December 19th, 2018, 02:05 PM #17
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I was going to add some mustard seed to mine but I didnt have any. It was a cabelas kit...cracked pepper and garlic. Mine was lean as It was just venison still came out good! these are smaller tubes 1.5"
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Old December 20th, 2018, 05:24 AM #18
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We did one that has a lot of mustard seed in it and I did not notice much flavor for the amount that went in it.
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Old December 28th, 2018, 05:23 AM #19
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Wow! This certainly looks quite delicious. However, the last year that I cooked deer meat, my younger son got a bad case of stomach flu. The doctor told it could get triggered by even the slightest of unhygienic handling of raw meat. So, I would suggest everybody in this group to maintain proper precaution while handling raw meat. Bacteria and virus invade every living organism - and when we consume meat , we are also consuming some disease-causing pathogens.
. Be careful, since a common stomach flu can also be lethal for many!
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Old December 28th, 2018, 08:17 AM #20
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Thanks Doc, I cook sausages to 160+, Summer sausage to 145+ and hold extended time and roasts to 140 and wash my hands a lot. I never had any contamination issues yet, except when visiting restaurants.

I don't have raw and cooked food in the same area normally. I could have two batches of hot dogs, where they are all stuffed and half is in the smokehouse and half stuffed in the fridge waiting for the first batch to be done and the counter is cleaned and Clorox wiped. Cooked dogs hit the sink/counter and raw dogs straight outside to the smokehouse. I personally think keeping the raw from the cooked is most of the battle and cleaning between them.

Plus, I have a super attentive, overly hygienic wife to slap me when I vary.
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