Step 3: Chop Meat

The ground meat will chop and grind easier if it is partly frozen beforehand. Chop it into pieces small enough to fit into the meat grinder.

You can use whole meat if you prefer. You are grinding it, after all.

For that matter, nothing says you have to use beef. If this process works well, I will repeat it with venison, pork, beef, and mixtures thereof. Even organ meats are not off-limits. Next year, I will also use deer and elk hearts, if my hunts are successful.
very meaty
Now I want kill some thing and put it in my pipe and SMOKE IT!!
<p>I am making homemade sausage that has a variety of spices and hot peppers. This meat is pork. I am making 20lbs of sausage but I want to convert 5lbs after it is its casing into pepperoni . I got some curing salt which has sodium nitrate, sodium bicarbonate and glycerine in it. My question is how much of this cure do I put in the 5lbs to hang it and let it dry for pepperonni? Thanks</p>
<p>Do not use olive oil it will go rancid. Use pork belly(similar to bacon but fatter), available at your butcher. <br><br>Dont use ground beef, it tastes awful compared to used a 50/50 steak/pork mix. again not ground beef it has the wrong type of fat in it.</p>
<p>I have a sausage cure that is High Mountain Cure... for making brats, could this be used in place of the above mentioned cure?</p>
<p>Very interesting, Thanks</p>
So FYI you cannot get botulism from poor sanitation in your procedure. Having said that I agree with importance of proper sanitation, especially when handling any raw meat products.
u know slim jims i hat how some are really hard and nasty ans salty to chew but some are really mushy andwont even come out this is how u fix that
anybody know where i can get some salt peter?
http://www.sausagemaker.com/<br /> <br /> also called prague powder.&nbsp; 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.&nbsp; One goes into bacon and the other goes into sausage because of the cooking/curing method involved as I recall.<br />
Prague #1 is salt with Nitrite; Prague #2 is salt with a smaller amount of Nitrite and a dose of Nitrate. <br> <br>#1 is for short term curing like bacon <br> <br>#2 is for long term curing/drying such as salami. The nitrates break down into nitrite providing further protection as the nitrites are depleted. <br> <br>In general, if you're not hanging the meat for months, use Prague #1.
Thanks Eucherplayer.<br /> Do you have anything for jamon serrano?
Nothing right off hand, of course as you know this is &quot;raw cured ham&quot; that is a specialty from Spain and made from a specific breed of pig.&nbsp; Because this is meant to be eaten raw as well, all necessary disclaimers are in place &quot;don't try this at home&quot;, &quot;enter at your own risk&quot;, &quot;do not use near fire or flame&quot; yada yada yada...&nbsp; Mostly, use common sense. (if it is yellow, green, pink, and gooey, don't even feed it to your dog).<br /> <br /> http://ezinearticles.com/?Jamon-Serrano&amp;id=342547<br /> <br /> I found some information here.&nbsp; I'm sure that there are other dry cure recipes out there, but according to what I&nbsp;read, this requires a special ham and rather specific conditions (temperature, humidity, airflow) and most likely more than just&nbsp; salt in the dry cure rub that is mentioned in the article I have sited here.<br /> <br /> Good luck!!&nbsp; Let me know how it comes out if you think of it.<br /> <br /> sort of off topic (maybe an attempt at redirection), I have &quot;corned venison&quot; though and it came out very well.<br /> <br />
Thank you again Eucherplayer
What is that interesting looking wide bladed knife/cleaver in the fourth picture?
It's great to see that you are in the picture regarding the vital use of nitrite cure. The tiny amount (less than .005%) is protection against many potentially nasty conclusions. For many years I shunned &quot;nitrate/nitrite&quot; addatives. A good friend died from complications after ingesting home made jerky and I quickly became a convert. USDA rules now require that all jerky be pre-cooked to 180F prior to smoking. This changes the taste considerably but takes care of all remaining &quot;bugs&quot; that could make you sick or kill you. <br>I refer you to: http://www.wedlinydomowe.com/sausage-making/curing<br>
You say to eat within a week or freeze...then why did you add the &quot;tender quick&quot; (meat cure)? If it were fresh sausage (that is, no cure added), then I agree eat or freeze promptly, but cured sausage should last longer than a week--especially refrigerated. I'm confused, please help as I want to understand what's going on since I want to make some cured sausage, but am 'daunted' by the danger and benefits of curing.
wife would kill me if I&nbsp;did this with out a drip pan...and oh yah, you will fill the house with smokie goodness too
<p>if you thermo&nbsp;insulate around the smoker, it will give you a better product</p>
one way of getting rid of air bubble is to use a needle and prick the casing.<br /> <br /> Don't use too much filler, like oat meal or bread crumbs&nbsp;or when you cook the sausage it will split on you because it will swell when cooked
no paprika(sp?)?
Sounds yummy ~ will have to try it out! Thanks!
Please, please,please try cutting venison or elk heart into 1 inch strips and briefly broil on a skewer (sharp stick) over charcoal or wood coals. You can make pepperoni out of less desirable cuts + a little cheap pork (= more fat left on).<br/>
any pictures of them when they are done? smoked vs. baked?
Alas, this batch was baked only. The intro picture is the finished prodect. The smoker should impart a slightly darker color, but the casings I used were already a mahogany color.
ahhh....yeah, I would think the smoked ones would taste better too....

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