This is a step-by-step guide through my oddessy of home sausage making. This is the first time I have ever attempted anything like this, so I'll point out all of my bad examples along with what to do.
I wanted to make good use of all the less desirable cuts of meat left over from butchering deer and elk, which are taking up space in my freezer. At the same time, I wanted to make something delicious. As a survival nut, I am enamored with the idea of food preservation and living like a neanderthal, so this was a great project to take on.
Also, I wanted to use my favorite cooking implement, the Luhr-Jensen Big Chief Smoker.
Before using venison or other game meat, I decided to test the process with two pounds of ground beef. The end result was pepperoni that had a very hamburgery taste. Good, but if you are going for the traditional taste, I recommend adding some pork. When I attempt this with venison, I'll update this page.
I wanted to make good use of all the less desirable cuts of meat left over from butchering deer and elk, which are taking up space in my freezer. At the same time, I wanted to make something delicious. As a survival nut, I am enamored with the idea of food preservation and living like a neanderthal, so this was a great project to take on.
Also, I wanted to use my favorite cooking implement, the Luhr-Jensen Big Chief Smoker.
Before using venison or other game meat, I decided to test the process with two pounds of ground beef. The end result was pepperoni that had a very hamburgery taste. Good, but if you are going for the traditional taste, I recommend adding some pork. When I attempt this with venison, I'll update this page.
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Signing UpStep 1: Gather ingredients and materials
Here's what you will need to have co-located. There are some things I used that are optional, I'll mention what they are at each step.
2lb ground beef
Sausage casings (I used 19mm collagen)
Olive oil (optional)
Seasonings (Shown in picture):
- 1 Tbsp Morton Tender Quick cure (plain salt will NOT work)
- 1/2 tsp Crushed Red pepper
- 1 tsp Fennel Seed
- 1/2 tsp Anise Seed
- 1 tsp Mustard Seed
- 1/2 tsp Garlic powder
- 1 1/2 tsp Black pepper
Tools:
Meat grinder
Smoker (preferably electric, preferably Luhr-Jensen Little Chief or Big Chief)
Mixing Bowl
Knife
Appropriate measuring spoons
2lb ground beef
Sausage casings (I used 19mm collagen)
Olive oil (optional)
Seasonings (Shown in picture):
- 1 Tbsp Morton Tender Quick cure (plain salt will NOT work)
- 1/2 tsp Crushed Red pepper
- 1 tsp Fennel Seed
- 1/2 tsp Anise Seed
- 1 tsp Mustard Seed
- 1/2 tsp Garlic powder
- 1 1/2 tsp Black pepper
Tools:
Meat grinder
Smoker (preferably electric, preferably Luhr-Jensen Little Chief or Big Chief)
Mixing Bowl
Knife
Appropriate measuring spoons
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also called prague powder. they have sodium nitrite and sodium nitrate, Prague Powder #1 and Prague Powder #2 (not sure which is which), but the difference is listed on the site. One goes into bacon and the other goes into sausage because of the cooking/curing method involved as I recall.
#1 is for short term curing like bacon
#2 is for long term curing/drying such as salami. The nitrates break down into nitrite providing further protection as the nitrites are depleted.
In general, if you're not hanging the meat for months, use Prague #1.
Do you have anything for jamon serrano?
http://ezinearticles.com/?Jamon-Serrano&id=342547
I found some information here. I'm sure that there are other dry cure recipes out there, but according to what I read, this requires a special ham and rather specific conditions (temperature, humidity, airflow) and most likely more than just salt in the dry cure rub that is mentioned in the article I have sited here.
Good luck!! Let me know how it comes out if you think of it.
sort of off topic (maybe an attempt at redirection), I have "corned venison" though and it came out very well.
I refer you to: http://www.wedlinydomowe.com/sausage-making/curing
if you thermo insulate around the smoker, it will give you a better product
Don't use too much filler, like oat meal or bread crumbs or when you cook the sausage it will split on you because it will swell when cooked