Quote:
Originally Posted by leadpillproductions
Anyone have a a taste summer sausage or similar
sausage recipe for the smoker moose meat is what ill be using.
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I just made a batch of moose summer sausage. I didn't use any Fermento because we like the taste of the sausage without.
10 lb. batch
7 lbs. moose meat
3 lb. pork belly
2 tsp. Instacure #1
3 Tblsp. non iodized salt (we don't like out sausage salty)
23 g sugar
15g coarse pepper
3.5g ground ginger
3.5g ground corriander seed
4 Tblsp. whole mustard seed
4 big cloves of garlic
2 cups non fat skim milk powder
3 cups ice water
Basic instructions:
I ground the meat. All spices except the mustard seed were "whizzed" together in the ice water. Then added the spices and the mustard seed to the meat. Mixed thoroughly and then stuffed into 3 inch fibrous casing.
I left the chubs in the fridge for three days then out to the smoker. Set the smoker at 120 degrees for an hour until the casings were dry. Then heavy smoke and increased the temp by 10 degrees every half hour until reaching a set temp of 170F. It took 9 hours to reach an internal temp of 155F. Also what I do is turn the chubs and hang them from the opposite end after five hours in the smoker. Out of the smoker and into an ice water bath until the internal temp is down to 120F. Hang at room temp for 2 hours to bloom. Into the fridge for two days, cut into chunks and vac packed.