Spicy Deer Sausage - Sticks with Q-View

redheelerdog

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Dec 4, 2011

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Montana - Big Sky Country

• Jan 21, 2012

• #1

A couple weeks ago I ground up some deer and pork trim, mixed it up following a modified version of Al's Spicy Peperoni recipe.

Half I stuffed a pepper-garlic mix in 2-1/2 fibrous casings and 19mm collagen sticks, the other half I made ground jerky with my LEM jerky cannon.

Today I am making some regular sweet summer sausage and some SPICY GARLIC - HABENERO sausage.

Grinding it up...

Here is the batch I did a couple of weeks ago, I put allot of pepper and garlic in the 2-1/2" cased sausage and sticks, it turned out awesome. The jerky was really good too.

Pepper - Garlic!

Here is what I am doing today, on the left is 10lbs. of regular a summer sausage recipe with a little extra brown sugar and anise.

On the right is 10lbs. of EXTRA SPICY, GARLIC - HABENERO!

Oh ya! That's what I'm talking about!

I used Syracuse Casing Inc. 32 / 35mm hog cases for these.

Used my 5lb Kitchener stuffer for these

Spicy

Another use for Hay Strings...

Spicy racked up and ready for the MES smoker this morning.

SPICY HICKORY SMOKE...

It's 8F degrees here this morning, the MES got to 140F for a dry out no problem.

 

jamminjimi

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Dec 22, 2009

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Loveland CO

• Jan 21, 2012

• #2

Looking good. Got my batch at home waiting for smoke tonight.

 

sprky

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• Jan 21, 2012

• #3

 so far

 

BGKYSmoker

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• Jan 21, 2012

• #4

You got it down.

 

bluebombersfan

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• Jan 21, 2012

• #5

Looking great!!!

 

boykjo

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• Jan 21, 2012

• #6

If you Hang sausage from hay string in you garage....... Youuuuuuuu might be a redneck........................

Joe

 

johnnie walker

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Nov 24, 2011

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NW Ohio

• Jan 22, 2012

• #7

Dang another good use for baler twine! The possibilaties are endless.

  All of those sausages look great.

 

BGKYSmoker

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• Jan 22, 2012

• #8

Now ya started it Joe....HAHA

If you hang your smoked sausage from cotton clothes line rope....You are a Redneck...........JK

Looks good.

 

redheelerdog

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Montana - Big Sky Country

• Jan 22, 2012

• #9

I got em blooming on the strings now!

One guarantee that horses and cows bring... more hay strings! Don't leave home without them!

Thanks for the comments guys.

 

DanMcG

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• Jan 22, 2012

• #10

that first batch ya did a while back looks awesome, maybe to  hot for me though. I bet todays comes out just as good...Thanks for sharing the Q-veiw.

 

gersus

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May 8, 2011

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Mid-Missouri

• Jan 22, 2012

• #11

Man that looks really good! I bet one bite into the hot stuff will sure wake a guy up!!!

 

scarbelly

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• Jan 22, 2012

• #12

Wow those are looking great.

 

wrwoelfel

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Nov 11, 2012

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New London, Mn

• Jan 17, 2016

• #13

Do you have a recipe for the spicy sausage links you made. always looking for different tries.

 

redheelerdog

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• Jan 17, 2016

• #14

wrwoelfel said:

 
Do you have a recipe for the spicy sausage links you made. always looking for different tries.

Click to expand...

You bet - I used Smokin Al's Spicy Pepperoni: http://www.smokingmeatforums.com/t/113466/spicy-pepperoni

and added some Garlic, Black Pepper Corns and Ground Habenero.

Post some pics of yours, and have fun!