The Sausage Factory

[VLD43]

He is just outside of Sooke on a rather large acreage.

Yes, be is running Carver's Custom Cuts.

To abide by the rules here, anyone who wants his contact intel, please pm...

Cheers,
Nog

Nog
Thanks. He's right in my backyard. Who knew.

[IronNoggin]

Nog
Thanks. He's right in my backyard. Who knew.

Only advertises by word of mouth, and even that keeps him rather busy.

Hell of a Fine Fellow, he and I go wayyyyyy back.

Cheers

[Arctic Lake]

Well that’s a great story of success Nog . Good job mentoring him in those early days !
Arctic Lake

[IronNoggin]

Was asked to post this, so...

Polish Hunter Sausage

Ingredients

20 pounds ground pork

5 lbs ground deer

Total 25 Pounds - Note can increase the amount of deer, but never go over 1/3 of that overall.

6 Tblsp salt

2 Tblsp Prague Cure # 1

4 Tblsp Ground Black Pepper

8 Tblsp Fresh Chopped Garlic

4 Tblsp Garlic Powder

3 Tblsp Ground Juniper Berries

8 Tblsp Marjoram

3/4 bag Yellow Mustard Seed

4 Tblsp Coriander Seed

4 Cups Ice Water

1/2 Mickey London Dry Gin

8 to 10 ounces Soy Binder

4 ounces powdered milk (binder)

Mix until "sticky" consistency.
Shoot into standard hog casings.

Put them into the smoker while you bring the heat up.
Smoke at medium heat.

Finish in Hot Bath to temp (155 is what I aim for internal temp).

Ice bath, then hang to bloom for at least 4 - 5 hours.

[IronNoggin]

Had some of the Brats last night along with real German red Cabbage, Perogies and a fine Merlot

Truly Outstanding!!

Cheers

[srthomas75]

I've had a number of different items that Roy has made. All good stuff. great post by the way, nice to see photos of the process

[high horse Hal]

4 pork / 1 venison?

any problem with doing 1/1 ?

[IronNoggin]

4 pork / 1 venison?

any problem with doing 1/1 ?

Original recipe was based on a mix of wild boar and domestic pork.

I cannot see any reason not to try the one on one as you suggest.

If you do so, please let us know how it turns out!!

Cheers

[ACB]

Had some of the Brats last night along with real German red Cabbage, Perogies and a fine Merlot

Truly Outstanding!!

Cheers

Pickled red cabbage? yummmmmmm.

[wildcatter]

Was asked to post this, so...

Polish Hunter Sausage

Ingredients

20 pounds ground pork

5 lbs ground deer

Total 25 Pounds - Note can increase the amount of deer, but never go over 1/3 of that overall.

6 Tblsp salt

2 Tblsp Prague Cure # 1

4 Tblsp Ground Black Pepper

8 Tblsp Fresh Chopped Garlic

4 Tblsp Garlic Powder

3 Tblsp Ground Juniper Berries

8 Tblsp Marjoram

3/4 bag Yellow Mustard Seed

4 Tblsp Coriander Seed

4 Cups Ice Water

1/2 Mickey London Dry Gin

8 to 10 ounces Soy Binder

4 ounces powdered milk (binder)

Mix until "sticky" consistency.
Shoot into standard hog casings.

Put them into the smoker while you bring the heat up.
Smoke at medium heat.

Finish in Hot Bath to temp (155 is what I aim for internal temp).

Ice bath, then hang to bloom for at least 4 - 5 hours.

What happens of you omit the Prague #1 powder?
I'm not a fan of sodium nitrite.