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Right site, wrong recipe..........

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Posted by Juggy D Beerman on December 10, 2013 at 21:42:04:

In Reply to: Re: Is this the recipe, Stan? posted by Stan in MD on December 10, 2013 at 13:14:57:

Yo Stan, You posted the recipe that I had posted years ago. I posted another recipe from the same site. Here is the recipe that I posted along with my notes:

@@@@@ Now You're Cooking! Export Format

Summer Sausage

5 pounds deer meat
4 tablespoons Morton's Tender Quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water

After mixing all ingredients shape into rolls and place in ice-box(refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180F) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300F after 45 minutes turn over and cook another 30 minutes. Sausage is now done. - - - - - - - - - - - - - - - - - - NOTES : Here is a Summer Sausage recipe we enjoy here. If you would like a sweeter version add 1 1/2 cups of brown sugar to this recipe. You may want to experiment with the Cayenne to suit your taste. ...... K

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Notes: I use a mix of three pounds venison, one pound beef and one pound pork. I don't bother with the various heat ranges of the recipe. I just cook at 250F until the sausage hits an internal temperature of 160F and wrap in foil to let the sausage rest. One thing I like about this recipe is you do not need a sausage stuffer. You will need to rotate the sausages every so often to keep their round shape. I like to substitute a good dark beer instead of using the water called for in the recipe. I have found that using 3/4 cup of brown sugar suits my tastes better than 1.5 cups as I find the full amount to be too sweet. Another thing I also do is make a little extra rub using the all of the dry ingredients excluding the Tender-Quick. I use this rub on the exterior of the sausage logs after they have been formed.

So there you go, Eric. I hope this helps.



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