Moose breakfast sausage WITH pictures :)

[Scuba_Dave]

Okay so as promised here is the post with pictures. Please refer to Chola's post for the recipe. This is the first recipe in his thread.

So about 3 pounds of ground moose (There was actually more so I doubled the spices...Will let you know how it goes lol) and 2 pounds of bacon fat.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1656022_10153943037925002_886787159_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1656022_10153943037925002_886787159_n.jpg.html)

Ground up the bacon fat with the smaller faceplate on my Kitchenaid.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1969211_10153943174540002_1982051845_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1969211_10153943174540002_1982051845_n.jpg.html)

Mixed up all the spices. For mine because I didn't have standalone white pepper I used garlic pepper as it had white pepper in it

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1979749_10153943088945002_1919649100_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1979749_10153943088945002_1919649100_n.jpg.html)

I didn't take a picture of the spices in the ice water. All I did was put the water in a measuring cup in the freezer for a bit, then stirred in the spices and placed back in the freezer while I finished with the meat.

Once the bacon fat was all ground up, I mixed up the moose meat with the bacon fat and ran it through the meat grinder again to incorporate it a little better, still on the smallest faceplate (for my Kitchenaid it was the "fine" faceplate) Then I added the ice water/spice mixture and kneaded it into the meat.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1972344_10153943267320002_62837389_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1972344_10153943267320002_62837389_n.jpg.html)

I then used a synthetic casing, as this was my first time attempting this, the butcher suggested it because they are a little more forgiving than natural cases. And I must say I was really impressed at how easy they were to use. Plus there is no special care for them. Store in the cupboard until you need to use them.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1625639_10153945181855002_798847643_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1625639_10153945181855002_798847643_n.jpg.html)

[Scuba_Dave]

Will finish post in a second, feeding out baby lol

[Scuba_Dave]

Okay so I left the meat/water/spice mix marinating in the fridge for about 14 hours last night. After looking online for a little advice on sausage making I learned that you shouldn't let the meat get warm so I filled the sink with nice cold water for my stainless steel bowls. They also recommended using setting #4 on the Kitchenaid, but I found for a first timer #2 was just fine, didn't go to fast and it made sure there weren't a lot of air bubbles in the coil.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1979271_10153945929900002_848280284_o.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1979271_10153945929900002_848280284_o.jpg.html)

And BOOM! Moose sausage! I would like to thank again Chola for sharing his recipes!! I will be mixing up his second recipe shortly tonight and start the process all over again. I will post the pictures on this thread for everyone to ogle.

http://i1031.photobucket.com/albums/y379/Leonidas_LeGreat/Facebook/Moosin%20around/th_1888714_10153946136705002_1402172102_n.jpg (http://s1031.photobucket.com/user/Leonidas_LeGreat/media/Facebook/Moosin%20around/1888714_10153946136705002_1402172102_n.jpg.html)


Cheers!!!

~Scuba

[adriaticum]

Jolly good scuba!

[srupp]

Looks great...

Steven

[NORTHERN HUNTER]

What did you do to the sausage after? did you link it? or just cut it up?

[chola]

you can just cut it into 5 inch sticks and vac seal them in packs of 6.....collagen casings are the bomb for a no muss no fuss stuffing session, very easy

[tigrr]

Looks really good scuba! Do you smoke any?

You guys mention bacon fat. Is it already smoked? Or just pork fat?
I sit here wondering how I would smoke ground pork!!!!! Since I have a lot of it already.(like 3 apple boxes full, frozen)

[chola]

I just buy 5 pound boxes of bacon ends from the superstore but ground pork is perfect as well,,,

I use a mix for 3lb pork to 2lb ground game...gives me what I think is the best mix and moisture content (not dry)

You can smoke them but you need to use cure#1 in it due to the time and the temps the meat will be in the smoker

[broke]

tigrr - try placing parchment paper on your smoker rack and the ground pork on the parchment paper. Keeps it from falling through the rack, while not having to worry about anything sticking.