Homemade Sausage Making

They are done , right out of the smoker ready for a fridge nap



I couldn't resist a sample



the recipe


Tequila lime Teriyaki sticks


8 lbs. Venison
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure #1
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 1/2 Tbs. black pepper, ground
1 1/2 Tbs. garlic granules
1 cup milk powder
1 cup Teriyaki sauce
1 cup Tequila
Zest from 7 limes
7 Jalapeno peppers seeded and chopped fine
1 tsp. special meat binder
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8" links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.

The Colonel has done it again! Nice recipe Big Guy, and great photo too. I can hardly wait to make some of those. I can think of several members who would go crazy over this recipe. Thanks for sharing!

Best Wishes,
Chuckwagon

P.S. Hey Big Guy, I noticed you didn't specify which number of Cure. Would you mind if I went in and touched it up so beginners know which one to use? (#1 Cure of course for this type of product).

Yes it is cure#1,
they go great with a freshly picked Bud Lite Lime from my tree.

Hold on a minute, I was thinking that the lime zest and Tequila was for the sausage maker to consume while mixing the snack sticks?
I gotta get me one of those trees.
Nice work Big Guy!
Wally

Don't let him fool you Wally! That is actually a Canadian golf ball tree. Can't you see those little round golf balls hangin' from the limbs? They are almost ready to turn white.