Here's the deal. My wife has always talked about how her grandfather made venison sausage every year and how good it was. Unfortunately, he died in 1997 and I never knew him. Also unfortunately, the sausage making pretty much died with him. I am trying to bring the practice back to the family, so I asked my mother-in-law for the recipe that was used by my wife's grandfather. She was able to find two, both with the years that they were written down. Here they are:
1985 - 50 lb meat - 60/40 deer/pork
3/4 c salt
1 gal warm water
2 oz (10 tsp) Prague Powder
1 1/2 oz Black pepper + 2 tbsp
1/2 c brown sugar
1/2 c white sugar
1/4 oz garlic powder + 1 tbsp
8 tbsp Concentrated Sausage Seasoning + 2 tbsp
10 c bull flour or soy concentrate
2 handfulls of tallow
10 tsp liquid smoke
1992 - 50 lb meat - 60/40 deer/pork + 2 handfulls of tallow
2 tsp red pepper
1 gal warm water
2 oz (10 tsp) Prague Powder
1 tbsp coarse Black pepper
1/2 c brown sugar
1/2 c white sugar
1 tbsp garlic powder
1/2 sack of Concentrated Sausage Seasoning (2 1/2 lb 3 1/2 oz)
(10 tbsp of Concentrated Sausage Seasoning + 3/4 c salt)
10 c bull flour or soy concentrate
10 tsp liquid smoke
According to my wife, her grandfather would hang the sausage when it was stuffed so it could dry and then smoke it.
I am having issues with these recipes.
First, does anyone know if there is or was actually a product called "Concentrated Sausage Seasoning"? I am thinking that he must of bought a sausage seasoning mix and used part of it in his recipe, but without the man to ask, I don't know.
Second, does anyone use liquid smoke in their sausage and then smoke it? It seems a little overboard to me, but I don't know for sure.
I am assuming the + whatever behind some of the ingredients are additions made during the sausage making process. Kind of an after the fact, that doesn't taste quite right, lets add a little more of this kind of thing. If anyone has any other explanation please let me know.
The rest of the recipes I pretty much understand other than the small amounts of some spices to the proportion of the meat, but I am chalking that up to personal preference.
Thanks for looking at these and if anyone has any info, please share!
Bigfish
1985 - 50 lb meat - 60/40 deer/pork
3/4 c salt
1 gal warm water
2 oz (10 tsp) Prague Powder
1 1/2 oz Black pepper + 2 tbsp
1/2 c brown sugar
1/2 c white sugar
1/4 oz garlic powder + 1 tbsp
8 tbsp Concentrated Sausage Seasoning + 2 tbsp
10 c bull flour or soy concentrate
2 handfulls of tallow
10 tsp liquid smoke
1992 - 50 lb meat - 60/40 deer/pork + 2 handfulls of tallow
2 tsp red pepper
1 gal warm water
2 oz (10 tsp) Prague Powder
1 tbsp coarse Black pepper
1/2 c brown sugar
1/2 c white sugar
1 tbsp garlic powder
1/2 sack of Concentrated Sausage Seasoning (2 1/2 lb 3 1/2 oz)
(10 tbsp of Concentrated Sausage Seasoning + 3/4 c salt)
10 c bull flour or soy concentrate
10 tsp liquid smoke
According to my wife, her grandfather would hang the sausage when it was stuffed so it could dry and then smoke it.
I am having issues with these recipes.
First, does anyone know if there is or was actually a product called "Concentrated Sausage Seasoning"? I am thinking that he must of bought a sausage seasoning mix and used part of it in his recipe, but without the man to ask, I don't know.
Second, does anyone use liquid smoke in their sausage and then smoke it? It seems a little overboard to me, but I don't know for sure.
I am assuming the + whatever behind some of the ingredients are additions made during the sausage making process. Kind of an after the fact, that doesn't taste quite right, lets add a little more of this kind of thing. If anyone has any other explanation please let me know.
The rest of the recipes I pretty much understand other than the small amounts of some spices to the proportion of the meat, but I am chalking that up to personal preference.
Thanks for looking at these and if anyone has any info, please share!
Bigfish