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Discussion Starter · #1 ·
we are making ours this coming weekend.

Lets hear everyones favorite recipe/method?
 

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Discussion Starter · #3 ·
thanks Nicholas.. we pretty much like how we do it but I am always up for new recipes.

I am cold-smoking a couple of bricks of cheddar tomorrow, we'll do our grinding on Wed and start smoking sausage this weekend. Its a great way to remember our fall hunts, have a few adult beverages, and kick the fire.

I pretty much like my smoked cheddar/jalepeno summer sausage but we make all other kinds too. We have 5 guys, 7 deer and lotsa lies to tell!
 

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The smoked cheddar jalepeno deer sausage is great! My son had two deer made into it one year. My favorite so far.
 

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Great site! Thanks! I Need a beer now just reading it!
 

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Originally posted by Fla_Guy
Hey Rat - how about some pictures of the finished product!??!
SAMPLES!!!!
 

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Discussion Starter · #8 ·
You bet... pics all the way through the process.

I am smoking a couple blocks of cheddar today, we'll do our grind on Wed and smoking all next weekend.

We're making summer sausage, gonna make some fresh andoullie, snack sticks (slim jims) AND we are hamming 4 hindquarters. Deer ham is awsome!
 

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Discussion Starter · #9 ·
Snowman... you just remind me in a couple of weeks and I'll be happy to ship you a sampler.

We have had great luck with our sausage.. I will NEVER have my deer processed or have someone else make my sausage again. I have only been doing it for 3yrs now but I am convinced.

However, if you want good sausage made, try Swiss Meat in Swiss MO.. best in my book!
 

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I just make the same ole recipe each year using seasoning I buy from an outfit in Minnesota cause it gives good consistancy in the product. I hotsmoke mine all the way.
 

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Discussion Starter · #11 ·
We use a base seasoning that we buy commercially and add a few proprietary ingredients.. hey, you gotta make it your own eh?

I like to add smoked cheeses, jalepenos and so forth. Hotsmoke and take off 8-10 degrees before they are at temp. They will "rest-up" to the right temp.
 

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I don't let mine rest. Bring it to temp and then a cold shower. You can see the color change before your eyes.
 

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Discussion Starter · #13 ·
We usually rest it up but cold shower would stop things immediately.. good idea.

Where we do our smoking, we dont have the luxury of running water although its not too much trouble to have an ice-bath in a clean cooler. May have to try that!

This was my intention for this post.. to get new ideas. I always have my ears open!!
 

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In that case I'll throw this at you --- I have a remote themometer that allows mt to stick a probe from the end abour 5 in down in the middle of the sausage. Gives me the internal temp. Thats the reading I use for doneness.
 

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My favorite recipe is taking it to the Russellville Locker.:D
 

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Discussion Starter · #16 ·
We do the same.. it is an absolute MUST if you want to do it right.
 

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Originally posted by rat-trapper
Snowman... you just remind me in a couple of weeks and I'll be happy to ship you a sampler.
HYMMMM!!!!!!:dancin::banana::D

Where in MO are you at? Maybe when we come down the week of the 20th we could pass thru! Bring some WI beer and cheese and partake in some of those samples!
 

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Discussion Starter · #18 ·
St. Louie here... always welcome! Let me know and we'll roll out the welcome mat for ya!
 

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Originally posted by rat-trapper
St. Louie here... always welcome! Let me know and we'll roll out the welcome mat for ya!
Locked and loaded in the memory banks! :dancin: And we may have a bet going over in Social Club!:cheers:
 

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Originally posted by rat
we are making ours this coming weekend.
How's come I never get invited as a taster?
 
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