The Colorado Outdoors
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Just looking for a good sausage or kielbasa recipe for elk or deer. If its a secret, I can keep secrets so just PM me please
. Thank you.
. Thank you.
Any Sausage or Kielbasa Recipes?
- Thread starter The Colorado Outdoors
- Start date
MThuntr
Well-known member
For sausage I prefer it to be heavy on the pork (more specifically fat). I use Spice Heist brand mixes for my breakfast sausage. It is a very simple mix and plan try it if I shoot something this year (so far I'm striking out). I've heard that the Butcher & Packer has good mixes.
I found that the Cabelas Brat mixes were not good. Conversely I've found the Cabela's Jalapeno summer sausage mix was quite good especially when mixed with high temp cheese.
I found that the Cabelas Brat mixes were not good. Conversely I've found the Cabela's Jalapeno summer sausage mix was quite good especially when mixed with high temp cheese.
JV842
Well-known member
Used to do some wild game processing on the side for a while; don't anymore cause it started getting too busy n cut way into my hunting time, n my family has always done our own stuff. What all u looking for; fresh, dry, salami, etc? I'm on duty at the firehouse today but I can send u some recipes tomorrow. Shoot me what all u want/need.
6mm Remington
Well-known member
https://shop.hicountry.com/wild-game-fresh-ground-sausage-seasonings-p19.aspx
HI COUNTRY makes great sausage mixes. I have not tried the Mexican one they list but the other three I can vouch for as being wonderful flavor. I use cheap fat patty pork shoulder roasts as my fat to mix with wild game weather it's deer, elk or antelope.
HI COUNTRY makes great sausage mixes. I have not tried the Mexican one they list but the other three I can vouch for as being wonderful flavor. I use cheap fat patty pork shoulder roasts as my fat to mix with wild game weather it's deer, elk or antelope.
The Colorado Outdoors
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Yes, more like salami and kielbasa. And thanks.
Tiredofthebickering
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Steven Rinella Summer Sausage recipe. http://www.themeateater.com/2016/summer-sausage/
He has a few others in his "Complete Guide . . ." book too. Although I've not tried his sausage recipes, the others are usually pretty good I'd happily give it a shot.
He has a few others in his "Complete Guide . . ." book too. Although I've not tried his sausage recipes, the others are usually pretty good I'd happily give it a shot.
JV842
Well-known member
Here u go, hope y’all enjoy
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JV842
Well-known member
Just read my post, a bit out of order.....
Bucksticks/snacksticks add/subtract that additional to the salami recipe
Bucksticks/snacksticks add/subtract that additional to the salami recipe
JV842
Well-known member
Almost forgot Italian
MThuntr
Well-known member
Looks like I gotta shoot a few does and get to work!
JV842 do you know if you can substitute powdered Citric Acid for encapsulated citric acid?
JV842 do you know if you can substitute powdered Citric Acid for encapsulated citric acid?
JV842
Well-known member
The encapsulated releases at a certain temp n results in a better product (texture/flavor) if u don’t like that kind of “twang” flavor in salami just omit it all together
Jalapeno cheddar summer sausage
This is our favorite that we have been using for years. We like it a little hotter down here in 'Zona so we usually double the jalapeno.
Jalapeno cheddar summer sausage
5 lb Ground Venison
1 lb Ground Beef
2 cup Water
3 Tbsp Morton tender Quick
1 tsp Non Iodized Salt
4 Tbsp Dry Milk
3 Tbsp Course Black Pepper
2 Tbsp Mustard Seed
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1 cup Jalapeño Pepper's Freshly Chopped
2 cup High Temp Cheddar Cheese
(2 to 3) 2 1/2" X 20" Fibrous Casings or (1) 4” x 20” Fibrous casing
Liquid smoke ( optional)
Soak casings 15-30 min in warm water
Mix all together and stuff into casings.
Let cure 48 hours
Smoke at 225° until internal temp hits 160°
Immediately put into ice water until internal temp comes down to 80°
Let “bloom” for a couple hours after ice water bath.
Package to freeze or enjoy fresh.
This is our favorite that we have been using for years. We like it a little hotter down here in 'Zona so we usually double the jalapeno.
Jalapeno cheddar summer sausage
5 lb Ground Venison
1 lb Ground Beef
2 cup Water
3 Tbsp Morton tender Quick
1 tsp Non Iodized Salt
4 Tbsp Dry Milk
3 Tbsp Course Black Pepper
2 Tbsp Mustard Seed
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1 cup Jalapeño Pepper's Freshly Chopped
2 cup High Temp Cheddar Cheese
(2 to 3) 2 1/2" X 20" Fibrous Casings or (1) 4” x 20” Fibrous casing
Liquid smoke ( optional)
Soak casings 15-30 min in warm water
Mix all together and stuff into casings.
Let cure 48 hours
Smoke at 225° until internal temp hits 160°
Immediately put into ice water until internal temp comes down to 80°
Let “bloom” for a couple hours after ice water bath.
Package to freeze or enjoy fresh.
JV842
Well-known member
Looks good cfree going to give that one a shot. Always like to try new recipes
MJE2083
Well-known member
75/25 split. I use 3/4 beef fat and about 1/4 smoked bacon for the 25%. Italian spices from a bulk spice shop. My buddy also does a breakfast sausage the same way using a maple seasoning but I don't care for breakfast sausage.
JohnCushman
Well-known member
A. C. Legg makes awesome sausage seasoning mixes. You can get them cheap on Amazon. I use their breakfast, maple breakfast, sweet Italian, and Chorizo. I found a brat kit that I like, but I don't remember where it's from...I think from the vendor on amazon that sells the sausage seasonings. I use beer and high temp cheddar in it and people love it. I usually do a small brat batch with high temp pepper jack and jalapenos in it too. With sausages that go in casings, I do 50/50 game to pork. They get really dry really quick. Not straight pork fat, but fatty shoulder meat. Non casing sausages I do 75/25 meat to pork. My personal belief is that sausages need a bit more fat to them.
We buy our seasoning mixes from a butcher that makes their own. If you have a local place that makes good sausage they will probably sell you some of the seasoning mix.
Fischer's Meat Market in Muenster, Tx is where we get ours. Hess Meats also makes good sausage in Muenster, Tx .
If you ever drive through North Texas along Highway 82 stop at the market, more kinds of sausage than you can think of made fresh in their store.
Fischer's Meat Market in Muenster, Tx is where we get ours. Hess Meats also makes good sausage in Muenster, Tx .
If you ever drive through North Texas along Highway 82 stop at the market, more kinds of sausage than you can think of made fresh in their store.
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