Bear Sausage, & Deer & Pheasant & Duck/Sharptail Grouse

Discussion in 'Sausage' started by echomules, Jan 24, 2012.

  1. This was done last month, but I wasn't signed into this site yet. But since lots of info here has lead to this, I thought I should share it with you all.

    When Late Archery Elk was over, without an elk this year, I decided that I’d better fix up some the meat that has been collected so far this hunting season. I got a bear, sharptails and pheasant in Montana, and between my son and I, quite a few ducks. My buddy also had a deer that he wanted ground for burger and sausage. I had a grand list of sausages to mix and smoke. Took all of my three day weekend to cut, grind, and smoke all the sausage. Got the meat out of the freezer partially thawed and cut into chucks to feed the grinder and bought about 100 lbs. of port shoulder to grind and mix with the game.
    Cutting up the meat for the grinder, as you can see I had to set aside some pork steaks for the BQQ.




    Each tub had meat weighed, ready for the grind, and labeled with the type of sausage mix.
    • 40 lbs. Duck/Sharptail Chorizo
    • 30 lbs. Bear Cheddar Polish Links
    • 30 lbs. Bear Italian Links
    • 30 lbs. Bear Spicy Blend Snack Sticks
    • 30 lbs. Bear Pepperoni
    • 20 lbs. Pheasant Sweet-n-Spicy Teriyaki Snack Sticks
    • 20 lbs. Bear/Pork grind set aside for a later mix




    Grinding and mixing. This is my buddy’s deer; we’re running it through the grinder a second time for venison burger.




    My buddy mixing his own 5 lbs. batch of Venison Pepperoni.




    Kids are cutting up red/yellow/green peppers and green onions for the chorizo sausage mix.




    Stuffing Venison Pepperoni snack sticks.







    The crew mixing and stuffing Sausage




    Stuffing Bear Cheddar Polish Links




    Stuffing Crew after a bear steak lunch, we also threw a Chorizo Sausage on the grill, should have but a few more on the grill. It was good!




    I found that using the grinder as a stuffer was easier than using the big stuffer.
    Pheasant Snack Sticks in process.




    It took two loads in the smoker to do all the sausage. Here’s the first round ready for smoke; Bear Pepperoni in the back, Bear Italian links, and Bear Cheddar Polish Links in front. Of course I had to hang a snack stick in the first batch for a sampler.




    Here’s the second round ready to be pulled 16 ½ hours after the first batch got smoke. Pepperoni is still in the back and two varieties of snack sticks.




    Bear Pepperoni, peeled and ready for slicing.



    Slicing Pepperoni, my supervisor in the background never moved from that spot. While we were cutting and bagging snack sticks, and while slicing and bagging the pepperoni.




    Sliced Pepperoni, ready for a sandwich, Good Stuff!
     
    disco likes this.
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    WOW !!!!!!!!! THAT A LOT OF SAUSAGE !!!!!! Thumbs Up
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Man oh Man thats alot of sausage and help too. I hope it gonna last you for awhile.
     
  4. looks like everyone had a good time! and some nice lookin sausage too
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    [​IMG]          [​IMG]         great job  maestro  

    Thanks for the Qview
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Man, that's alot of sausages! They all look great. [​IMG]  It looks like you had a good time doing it.

     Can you put up a recipe for the pepperoni?
     
  7. Lots of great looking sausage and you got the kids involved! 
     
  8. sam3

    sam3 Smoking Fanatic

    Great post! Looked like alot of fun too!
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    That is a great mix of sausage there. I love making sausage and it helps when you have some helpers around.
     
  10. big twig

    big twig Smoking Fanatic

    That is a lot of sausage and a nice variety, I'm jealous. [​IMG]
     
  11. sunman76

    sunman76 Master of the Pit

    ahh photobucket blocked on this server will have to check it out later[​IMG]
     
  12. Here is the Pepperoni Recipie that I based mine on, with minor variables. i've used this recipe for elk last year, awesome!!! Fills your mouth wiht flavor like a well done pepper steak. For this batch of 30 lbs, I used a 20 lbs. bear and 10 lbs. pork shoulder mix and all portions of the recipe were multiplied accordingly.
    I also added more black pepper. I used the fine ground in the mix as listed and an equal amount of cracked pepper. This gave it more in the sliced visual appeal than anything. I feel that mine is a bit peppery to eat plain, but when on a sandwich, awesome. Others love it like candy. When I am making it for snack sticks I personally would not double the pepper.
    Good Stuff!!!


    Came from this source to be fair, its not my recipe. (lets-make-sausage.com)


    Smoked Venison Pepperoni
    5 pounds

    • 4 lbs very well trimmed venison
    • 1 lb pork fat or fatty pork trimmings
    • 3 tablespoons kosher salt
    • 2 tablespoons paprika
    • 2 tablespoons sugar
    • 1 tablespoon fine ground black pepper
    • 1 tablespoon cayenne pepper
    • 1 teaspoon crushed anise seed
    • 1 teaspoon ground cumin seed
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 cup non-fat dry milk powder
    • 1 teaspoon #1 cure (prague powder or Instacure)
    • 1/4 cup ice water


    1. Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder.
    2. Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.
    3. Add the cure/dried milk/spice combination to the ground meat and mix it thoroughly, kneading it by hand until it is very well distributed.
    4. Stuff the sausage immediately into casings (either collagen or natural sheep or pork), and refrigerate the links for 12-24 hours to let the flavors combine well.
    5. After the aging, prepare your deer sausage pepperoni for the smoker, and smoke it until the internal temperature reaches 152 degrees F.
     
  13. Great pics!  Thanks for the recipe too.
     
  14. venture

    venture Smoking Guru OTBS Member

    Super post!  What can I say?

    Meat looks great!

    Best part to me is it looks like a new generation of sausage makers coming on line?

    Thank you for that!

    Good luck and good smoking.
     
  15. Hi,

    WOW thats awesome......what brand smoker is that, or did you make it.....
     
  16. that is a home built plywood smoker. Has worked great, quite versatile. EM
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is an Awesome Thread, EM !!![​IMG]---------------[​IMG]

    I'm really glad Bugsy bumped this up, because I missed it when you did it !!![​IMG]

    I was in the hospital when you did this Awesome bunch of sausages!![​IMG]

    Nice Job done by All !

    Bear
     
  18. Looks great, Echomules!



    ~Martin
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks AWESOME..... Thanks for the recipe.... I've been looking for a recipe that's bitey.... I think you've done it...

    Dave
     
  20. Would it be to much to ask for a picture of the inside/ heating element location.....as I  would like to build one similar to yours, or possibly make one out of an fridgerator .
     

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