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Old 11-28-2018, 10:44 PM
HunterDave HunterDave is offline
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Default Sausage Thread

Looking for ideas for different types of sausage to get made. After years of the old reliable Garlic coil and pepperoni, I’d like to step out of my comfort zone. I make my own jerky and I know that you can’t go wrong with smokies, but what are other good options out there? Has anyone tried the Mergues or Nürnberger at Victoria Meats?
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Old 11-29-2018, 06:26 AM
kingrat kingrat is offline
 
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American garlic from jb sausage...... enough said. By far one of the best sausage I've ever made. Everyone that has tried or made it loves it. Not sure if they have any stores in alberta, check out their website all their spices are good and they ship.
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Old 11-29-2018, 07:17 AM
Beeman3 Beeman3 is offline
 
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I just made a few varieties of sausage. Got my spices from LEM and Walton's Inc. in the U.S. Made breakfast, Cajun, Hot and sweet Italian, and Bratwurst, all from LEM. All were excellent. Next up is Texas hot links, the seasoning is from Walton's. The pepperoni seasoning from Walton's is the best I have ever had. Looking forward to trying the roasted garlic and onion hamburger seasoning this weekend when processing a elk.
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Old 11-29-2018, 07:39 AM
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Camdec Camdec is offline
 
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This is my favorite. With high temp cheese added.

https://www.halfordsmailorder.com/be...icy6716s-group
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Old 11-29-2018, 07:45 AM
Northwinds Northwinds is offline
 
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Quote:
Originally Posted by Camdec View Post
This is my favorite. With high temp cheese added.

https://www.halfordsmailorder.com/be...icy6716s-group
when using this seasoning,use apple juice instead of water,the apple flavour becomes stronger
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Old 11-29-2018, 08:17 AM
Sawridge Sawridge is offline
 
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For making sausages, what kind/model of smoker would you guys recommend? I'm looking to get a smoker but cant decide on which one would be the best for sausages.
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Old 11-29-2018, 08:22 AM
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Honey garlic, kielbasa, sweet Italian, summer sausage, bratwursts, apple and maple breakfast sausages but the list is endless. I made all the ones listed this year but so far my favorite is the fresh kielbasa stuffed into a 32mil casing, lightly smoked with a hickory/oak blend then bbq'ed to a crisp skin.
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Old 11-29-2018, 08:54 AM
Husty Husty is offline
 
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Quote:
Originally Posted by Sawridge View Post
For making sausages, what kind/model of smoker would you guys recommend? I'm looking to get a smoker but cant decide on which one would be the best for sausages.
How much sausage you making? If you want to do it in one batch you can get an old steel fridge, cut a hole in the bottom and top, get a gas stove and burn your woodchips. We used to do it this way until we made a walk in smoke house. Its very convenient being able to do as little smoking as possible as it can add up a lot of time.
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Old 11-29-2018, 08:55 AM
silver silver is offline
 
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Quote:
Originally Posted by Sawridge View Post
For making sausages, what kind/model of smoker would you guys recommend? I'm looking to get a smoker but cant decide on which one would be the best for sausages.
I am using a Masterbuilt, it is digital, it will make temperature at -30, you can use any chips, and the price isn't bad.
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Old 11-29-2018, 10:03 AM
fishinisgood fishinisgood is offline
 
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I am using a Masterbuilt, it is digital, it will make temperature at -30, you can use any chips, and the price isn't bad.
X2
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Old 11-29-2018, 10:52 AM
gtr gtr is offline
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Quote:
Originally Posted by ghostguy6 View Post
Honey garlic, kielbasa, sweet Italian, summer sausage, bratwursts, apple and maple breakfast sausages but the list is endless. I made all the ones listed this year but so far my favorite is the fresh kielbasa stuffed into a 32mil casing, lightly smoked with a hickory/oak blend then bbq'ed to a crisp skin.
Crap, that last one sounds good!
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Old 11-30-2018, 12:05 AM
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This website has several sausage recipes. Each category has a few recipes.

http://www.lets-make-sausage.com/
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Old 11-30-2018, 10:57 AM
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I have always enjoyed a landjaeger which is traditionally a mixture of pork and beef cured and cold smoked.
I have had hot smoked version in collagen peperoni casing which just uses a different cure and less salt really and is a great snack stick that is different.
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Old 11-30-2018, 11:02 AM
Diesel_wiesel Diesel_wiesel is offline
 
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www.sausagemaker.com
has some good spices and recipes as well
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Old 11-30-2018, 12:06 PM
FinnDawg FinnDawg is offline
 
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Quote:
Originally Posted by ghostguy6 View Post
Honey garlic, kielbasa, sweet Italian, summer sausage, bratwursts, apple and maple breakfast sausages but the list is endless. I made all the ones listed this year but so far my favorite is the fresh kielbasa stuffed into a 32mil casing, lightly smoked with a hickory/oak blend then bbq'ed to a crisp skin.
What honey garlic recipe did you use? My wife really enjoys honey garlic and I would love to make some for her and the landowner that allows me to hunt their land.
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Old 11-30-2018, 12:07 PM
elkhunter11 elkhunter11 is offline
 
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My favorite by far are the jalapeno and cheese smokies from Victoria Fancy Meats. I had 80lbs made last year, and am down to my last 5lbs or so.
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Old 11-30-2018, 01:29 PM
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Quote:
Originally Posted by FinnDawg View Post
What honey garlic recipe did you use? My wife really enjoys honey garlic and I would love to make some for her and the landowner that allows me to hunt their land.
I get the mix from Halfords. I just add a little more powdered honey and a teaspoon of my secret dry rub for a little added kick. On its own the Halfords mix is perfectly fine. I just like a little more sweet heat.
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Old 11-30-2018, 02:06 PM
AndrewM AndrewM is offline
 
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Hoping to try this Jalapeno Cheese Smokie recipe soon:
http://www.huntingbc.ca/forum/showth...lapeno-Smokies
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  #19  
Old 11-30-2018, 05:00 PM
nube nube is offline
 
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Just finished 90 lbs of it today after2 long days. 4 flavors and got the packages from Halfords. It's pretty fun figuring it out. Just ate some and it is awesome. I mainly just make it and freeze it but I did do 20 lbs to smoke as well.
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Old 11-30-2018, 08:51 PM
chola chola is offline
 
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http://www.stuffers.com/Recipes-s/2075.htm
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  #21  
Old 11-30-2018, 11:03 PM
FinnDawg FinnDawg is offline
 
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Quote:
Originally Posted by ghostguy6 View Post
I get the mix from Halfords. I just add a little more powdered honey and a teaspoon of my secret dry rub for a little added kick. On its own the Halfords mix is perfectly fine. I just like a little more sweet heat.
I'll check it out, thank you.

Does anyone here use a traeger to smoke their sausages/smokies?
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  #22  
Old 12-01-2018, 12:02 AM
HunterDave HunterDave is offline
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Quote:
Originally Posted by Mike_W View Post
I have always enjoyed a landjaeger which is traditionally a mixture of pork and beef cured and cold smoked.
I have had hot smoked version in collagen peperoni casing which just uses a different cure and less salt really and is a great snack stick that is different.
I’ve had the landjaeger made at SandyView Farms and it is outstanding. The problem with them is that it takes up to two months to get your meat back. If it was the first week of hunting i’d Consider getting it again but at the end of the season there are way too many people ahead of me and it’d be February before I saw it.
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  #23  
Old 12-01-2018, 04:38 AM
chola chola is offline
 
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Quote:
Originally Posted by FinnDawg View Post
I'll check it out, thank you.

Does anyone here use a traeger to smoke their sausages/smokies?
I have a junior elite and it’s all I use the last 4 years
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  #24  
Old 12-06-2018, 05:24 PM
AndrewM AndrewM is offline
 
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Hoping to try this Jalapeno Cheese Smokie recipe soon:
http://www.huntingbc.ca/forum/showth...lapeno-Smokies
I made this and it turned out awesome. I used old cheddar from Costco. 17.50 for just over 2kg on sale. I would add some more jalepenos if you want a bit more heat. My kids eat it with no complaints of heat.
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Old 12-07-2018, 08:19 AM
gatesniffer gatesniffer is offline
 
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Wedliny domowe. Enter this in google and find the english version.
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  #26  
Old 12-07-2018, 09:20 AM
7600shooter 7600shooter is offline
 
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Quote:
Originally Posted by kingrat View Post
American garlic from jb sausage...... enough said. By far one of the best sausage I've ever made. Everyone that has tried or made it loves it. Not sure if they have any stores in alberta, check out their website all their spices are good and they ship.
I am with you ,as is everybody that I know that has tried it,best pre mixed stuff I have tried.
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  #27  
Old 12-07-2018, 02:50 PM
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omega50 omega50 is offline
 
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JB has good nitrosamine avoidance practices that marginally impact flavour profiles
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Old 12-07-2018, 06:25 PM
FinnDawg FinnDawg is offline
 
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Quote:
Originally Posted by omega50 View Post
JB has good nitrosamine avoidance practices that marginally impact flavour profiles
What does this mean lol
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  #29  
Old 12-07-2018, 07:32 PM
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omega50 omega50 is offline
 
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Quote:
Originally Posted by FinnDawg View Post
What does this mean lol
Nitrosamines are carcinogens that could increase cancer risk. Typically formed when nitrates and nitrites are overheated/burnt as would happen in burning bacon in a skillet.

However, nitrosamines can also form when raw cure and certain spices are premixed and allowed to sit over time.

So to be safe, cure used to packaged separately from the premix to prevent premature nitrosamine development.
However, conceptually if you exclude the reactive spices from the premix,you can limit their formation even with cure present in the premix.

It is becoming a more common practice recently.
However this leaves open the very real spectre of missing flavours/colours that one might be used to seeing and tasting.And cure tends to settle out and down to the bottom of your premix.

Sausage 101
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Last edited by omega50; 12-07-2018 at 07:38 PM.
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  #30  
Old 12-07-2018, 08:04 PM
farmer23 farmer23 is offline
 
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I have found this website (thespicysausage.com) has some really good recipes to make from scratch. The currywurst and bratwurst are a couple of the best one's but there are lots of others in there. Those 2 recipes are under the pork listing but I use 1/3 deer or moose to 2/3 pork. I was surprised how much the kids liked the currywurst, I made 15 lbs and they only lasted 3 weeks!
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