We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.
2026 sasuage and processing thread
- Thread starter Nick87
- Start date
SD_Prairie_Goat
Well-known member
I use ac leg a lot. Love them for Italian sausage and brats
Nick87
Well-known member
I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.
Just looked at the package in the cupboard. You're right.
Nick87
Well-known member
I better buy a lottery ticket.
When we make pork sausage all we do is cut up garlic and soak in water overnight. Then when mixing sausage it gets garlic water, hand full of salt, pepper, tenderquick. Mix it well and fry up a patty and see what it needs and add more of what’s needed. My favorite sausage
Bigjay73
Well-known member
MSG was mentioned a couple of times. Y'all do know that MSG being bad for you is a myth, right? MSG is magical
Nick87
Well-known member
I dont even know what it stands for.
Fo real? Mono sodium Glutamate.
What Is MSG And Is It Bad For You?
If you've shunned this ingredient because of bad PR, you've been missing out.
That’s a good smelling picture.
Gellar
Well-known member
We use the cabelas ring bologna. It’s good shit.
marksjeep
Well-known member
Forgot to update. I used translucent fibrous casings. Never used them before, I usually have the mahogany colored ones. Anywho, some of the casings did not develop that deep mahogany smoke color. No idea why. They were not touching but it was a crowded smoker. It was cooked to perfection and taste great! LEM Trail Bologna, roughly 70/30 game to pork belly.
Nick87
Well-known member
For anyone else that cares most of those mahogany casings collagen or otherwise are colored with synthetic dies. The bearded butcher are colored with paprika. I'm sure there are others. Just something I came across.
Yes it is!
Nick87
Well-known member
Chipped away at a little more today. 10 lbs of honey BBQ sticks, 10 lbs of jerky and another 10 or so lbs of jalapeno cheddar sticks to finish up tomorrow. Couple helpers running the stuffer. My oldest stayed up until the last one was finished last night, I was impressed he stuck with me for about 3 hours and didnt get side tracked or too bored.
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great thread, our big sausage day is tomorrow. My son in laws Uncle has effectively a professional charcuterie setup at his place (and being South African, they also have a few Biltong boxes that will see some use). Several things in marinade already.
Couple new ones this year:
- Boerewors
- Finocchiona (I am very dubious this one is going to work with elk)
- Honey Bourbon antelope sticks
Will post pics, probably about the time we get into John’s massive wine cellar of SA wines
Couple new ones this year:
- Boerewors
- Finocchiona (I am very dubious this one is going to work with elk)
- Honey Bourbon antelope sticks
Will post pics, probably about the time we get into John’s massive wine cellar of SA wines
WildWill
Well-known member
Just finished grinding and mixing 13lb of roast garlic cured sausage that'll end up smoking and then pickling with some quail eggs. Was going to stuff them and let them cure overnight but when I looked in the "sausage cabinet" in the pantry I had natural sheep and hog casings, smoked 17mm collagen snack sticks cases, and 3 separate fibrous/collagen summer sausage/ring bologna casings but not the clear 32mm collagen casings I like to use with these. Thought about improvising but Amazon said they could have them here by 8am tomorrow so I'll just stuff before smoking then. Wrapped in cling wrap curing in the fridge now.
Currently have the next batch of 25lb thawing. Will be turning it into snack sticks tomorrow.
Currently have the next batch of 25lb thawing. Will be turning it into snack sticks tomorrow.
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Honey Bourbon Antelope - test patties were great. Would like it to firm up a bit
Pork Finnocchiona - months in the making and turned out awesome. We are trying with 50/50 elk shoulder and as noted, I think it will be awful, but the pork batch is great:
“Guy in charge of pig guts” for the day:
Drying the Andouille with an array of old computer fans before smoking:
My daughter with about 30 pounds of Boerewors (I mean, she married a Saffer, might as well co-opt their best sausage) :
Andouille off the smoker, lots of gumbo for turkey camps:
Pork Finnocchiona - months in the making and turned out awesome. We are trying with 50/50 elk shoulder and as noted, I think it will be awful, but the pork batch is great:
“Guy in charge of pig guts” for the day:
Drying the Andouille with an array of old computer fans before smoking:
My daughter with about 30 pounds of Boerewors (I mean, she married a Saffer, might as well co-opt their best sausage) :
Andouille off the smoker, lots of gumbo for turkey camps:
Foxtrot1
Well-known member
This year, we tried something different. 15 lbs of old school fermented summer sausage. I used AC legg seasoning with added course black pepper, starter culture, and curing salt. Stuffed into cotton muslin sacks and smoked for 7-8 hours. Hanging in the unheated basement now. Not sure how long to let it dry, we'll sample some next week.
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mevertsen
Well-known member
We just tried nber 10 for breakfast sausage.
We like that alot.
We have some Leggs chorizo seasoning for when I do another big here soon.
