128# of 2 kinds of summer sausage, smoked bologna, 3 kind of snap sticks, 4 kinds of brats, polish sausage, chorizo, itialian sausage, breakfast sausage.
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We got the meats!
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mallardsx2
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- Jul 8, 2015
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Summer sausage is simple.
Base seasoning is for 10# ground meat 50/50 wildgame/beef
8Tbs cure salt, I use tender quick
5tsp garlic powder
2.5 tsp onion powder
That's it for the base seasoning, but then I'll add say 5 tsp of black pepper, or 3 cups of chopped jalapeños and 5 frozen cups of cheddar.
Soak casings while you mix the meat, stuff, let sit overnight in the fridge, then bake or smoke at 225° till 165° inside.
Base seasoning is for 10# ground meat 50/50 wildgame/beef
8Tbs cure salt, I use tender quick
5tsp garlic powder
2.5 tsp onion powder
That's it for the base seasoning, but then I'll add say 5 tsp of black pepper, or 3 cups of chopped jalapeños and 5 frozen cups of cheddar.
Soak casings while you mix the meat, stuff, let sit overnight in the fridge, then bake or smoke at 225° till 165° inside.
Turbodude
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mallardsx2
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- Jul 8, 2015
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Do you use the beef just for fat? I would like to skip the beef part and just ass beef fat. Any idea what ratio that would be? 80/20?
Yes, for the moisture I don't use any elk meat, just Antelope and deer meat for seasoned meats, so it's just not moist enough. I've never had luck using just fat.
If you can find 73% lean burger you can do 60/40 wild game to beef
tdub24
Veteran member
I use 50% wild game usually elk since that is what I have most of and 50% pork, tends to be pork shoulder as it goes on sale the most around here. I have had great results and complimentary reviews.
Prerylyon
Veteran member
What casings do you guys use for your summer sausage/ trail bologna? Seems like most folks use fibrous, but I've heard good things about the inedible collagen in terms of taking on smoke.
It's been a good year for me with an antelope and a deer in the deep freeze, all cut and wrapped DIY. I started butchering myself in 2014; nothing against the lockers, most are skilled and make great stuff, but I don't think I'd go back, only unless I was hyper short on time and needed that service to get 'er done. Very rewarding to process your game. These winter days are prime time for branching out into new recipes and new snacks with the season's haul!
It's been a good year for me with an antelope and a deer in the deep freeze, all cut and wrapped DIY. I started butchering myself in 2014; nothing against the lockers, most are skilled and make great stuff, but I don't think I'd go back, only unless I was hyper short on time and needed that service to get 'er done. Very rewarding to process your game. These winter days are prime time for branching out into new recipes and new snacks with the season's haul!
Prerylyon
Veteran member
Yep. That's what I use too! I do use sheep casings for snack sticks sometimes, when I can get it.
I'm gonna try the inedible clear collagen on my next batch of trail bologna when I get to making some; will post back on how well it works out/takes on smoke.
More than one way to skin a cat.
Try mixing it a few different ways, and run with the one you like doing the best.
tdub24
Veteran member
YUP, but thinking about using collagen for the brats too. Just haven't attempted it yet but bought some to see how I like.
tdub24
Veteran member
Why didn't it work?? Just too tough to eat?? I was figuring it would be easier for stuffing but if the product doesn't turn out, that is good to know.