Moose breakfast sausage

[Mikey_Likes_It]

Bringing this post back from the grave again to say thanks... made up the breakie sausage on the weekend it it was awesome!! I used straight up pork fat/Suet from my local butcher and was a little light at 20/80 with the lean moose meat. will do again at 30/70 and i think it would be perfect.

Thanks Chola!

[robertmcallan]

i did a batch yesterday and would like to say thanks for the recipe they turned out great

[tigrr]

Still waiting for the smokies recipe!

[chola]

Here is my recipe for canadian style smokies that i make .
10Lb pork beef mix
4TBS(65gr) sea salt

2 level tsp cure #1
1TBS (15gr) white sugar
1TBS (7gr) garlic powder
1TBS (5gr) onion powder
1TBS (5gr) black pepper
1/4 tsp cayenne powder
1/2 tsp allspice
1TBS (10gr) Paprika
1/2 tsp celery salt
1 cup soy powder or dry skim milk powder...optional

I have used this as a base and added cheese and bacon ends with great results.just cut the salt back a bit (to 55gr when i added 1,5 lb cheese and 1.5lb bacon) Smoke until 152* internal temp..

[tigrr]

Here is my recipe for canadian style smokies that i make .
10Lb pork beef mix
4TBS(65gr) sea salt

2 level tsp cure #1
1TBS (15gr) white sugar
1TBS (7gr) garlic powder
1TBS (5gr) onion powder
1TBS (5gr) black pepper
1/4 tsp cayenne powder
1/2 tsp allspice
1TBS (10gr) Paprika
1/2 tsp celery salt
1 cup soy powder or dry skim milk powder...optional

I have used this as a base and added cheese and bacon ends with great results.just cut the salt back a bit (to 55gr when i added 1,5 lb cheese and 1.5lb bacon) Smoke until 152* internal temp..

Thank you for that recipe. Cool that I have all the ingredients except the soy powder. What is the size of grind disc you use?

[chola]

Don’t lose sleep over the soy.
I like it triple ground to like a paste kinda consistency
3/16 is my preferred however