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WalnutHill said:
Teaser photos from the last batch...
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Looks incredible! I dont even like sausage, but venison sausage, I'd be willing to try!
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BYC910 said:
go figure today I 'm only 12 pages behind hmmmmmm mybe I'll go back wards might be more interesting. it a good  thing I'm not a interesting guy or I'd be missed. :yiipchick got a19 day  EE pip  Amy you can fedx me that cake. I'll be waiting at the end of my driveway.
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I always miss ya!
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Pip-pip-horray!!
 
BYC910 said:
go figure today I 'm only 12 pages behind hmmmmmm mybe I'll go back wards might be more interesting. it a good  thing I'm not a interesting guy or I'd be missed. :yiipchick got a19 day  EE pip  Amy you can fedx me that cake. I'll be waiting at the end of my driveway.
Click to expand...
If you go backwards you are going to be very, very confused :lau
I missed you all day, my friend. You need to stick around to keep me in line
 
It's not hard...give it a try.

Start with a fresh breakfast sausage. Use half pork loin and half pork butt (assorted pork chops work great). Grind the meat with a 1/4" grinder. Season it up with salt, pepper, a pinch of brown sugar, a few hot pepper flakes, and a little sage. I can give you a recipe if you like but tune it to your tastes. Mix in just a little water so it is tacky, and form it like you would a meatball so that it stays together. Roll it out a bit and wrap in plastic wrap or waxed paper overnight. Unwrap in the morning, slice and fry it up. Even better, divide the meat and try two recipe variants at once.

Once you have your recipe down, scale it up, buy casings and use your jerky shooter to make breakfast links.

Smoked sausage is the next step, you do need a meat grinder, sausage stuffer or jerky shooter, casings, and Cure #1 (aka Prague Powder #1). Find a recipe, I am glad to share mine for starters, and be sure to use the exact amounts of meat, salt, sugar and cure as the recipe calls for. Seasonings are a guideline, feel free to experiment. Grind and mix everything plus a little water so that it can stick together, and pack it into casings. Let cure overnight and smoke the next day. No turbo smoking, please...you only want to get to 155 internal temp, and slowly so that it doesn't case harden.
 
BYC910 said:
go figure today I 'm only 12 pages behind hmmmmmm mybe I'll go back wards might be more interesting. it a good thing I'm not a interesting guy or I'd be missed.
yippiechickie.gif
got a19 day EE pip Amy you can fedx me that cake. I'll be waiting at the end of my driveway.
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LOL. Yay on the pip!! And I think my niece would be a little upset if I gave away her cake. lol
 

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