Re: The Sausage Factory
Originally Posted by
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.
What happens of you omit the Prague #1 powder?
I'm not a fan of sodium nitrite.
WLM
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