WildWill
Well-known member
13lb of roast garlic sausage done! Having some in a pasta dish with dinner tonight but most of it will be pickled. Next up 25lb of snack sticks.
2026 sasuage and processing thread
- Thread starter Nick87
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Bigjay73
Well-known member
You had me at pickled
Same. I’m drooling. That’s looks amazing!
Nick87
Well-known member
My 7 year old tears up anything with vinegar. He would be all over that I think.
WildWill
Well-known member
Nothing to fancy. Smoked till they hit 160 degrees then let them cool. After that cut into anywhere from 3-6 inch lengths depending on the size of your jars. I layer onions and garlic, sausage, eggs then repeat until the jar is full. Top off with still hot pickling brine and seal then let sit at least a week preferably longer. I don't measure my pickling brine just go from memory vinegar, splash of water, sugar, salt, pickling spices then I wing it from there this batch had ginger and dill added. My mom's got into raising quail this last year and is really good at it swimming in the things. Kind of a pain to peel but perfect for pickling. Did 2 with no eggs at the request of a niece.
Nameless Range
Well-known member
There is in fact one Sausage Mountain in the United States of America – a summit with an elevation of 925 feet in Butte County, California. As of the other evening though, our Country’s highest Sausage Mountain resided in Jefferson County, Montana.
Formed over eons measuring millions of microseconds, the mountain defies the geologic triad of igneous, sedimentary, and metamorphic. Instead, core samples reveal organic matter - whitetail and pork protein - a conglomerate not yet well-studied in the world of orology. Its alluvial fan was not formed from water but from oleaginous phenomena. Its canyons and arête were not formed through glaciation, but from anthropoidal paws. God saw the world and said it was good, and it is not so different for the boy-sculptor who carved this peak’s topography, and then once done, placed a plastic lego man who I’m told is named Keith – a skilled mountmeatineer - atop the summit.
Eden had Adam. Sausage Mountain has Keith. And this is my religion.
My daughter gave me a package of venison jalapeno cheddar brats from there to try. Dark colored, not sure how much fat is in them. I'll cook them up tomorrow and let you know how they taste.
Spanish chorizo (elk) entering the next phase:
I should note that I don’t fully understand the process/temperatures/humidity (which bothers the I.E. in my very deeeply) but our guy JP knows his stuff so I trust him.
Guess is 6-8 weeks or so after smoking until ready since we had to use the big casings (ran out of the normal ones and the fancy meat shop was closed)
I should note that I don’t fully understand the process/temperatures/humidity (which bothers the I.E. in my very deeeply) but our guy JP knows his stuff so I trust him.
Guess is 6-8 weeks or so after smoking until ready since we had to use the big casings (ran out of the normal ones and the fancy meat shop was closed)
grizzly63
Well-known member
I just did a couple jars of Pickled smoked Venison Polish sausages. Got too much red dye in them but that doesn't affect the taste as far as I know. The thing of these two jars (1/2 gallon) is the brine seems to be dissolving the pork fat and their is a cloud of white fat swirling in the bottom of the jar. Is that what I am seeing. Brine was roughly 3/5 white vinegar with 2/5 water. Maybe the tap water is causing it? any ideas.
WildWill
Well-known member
25lb of snack sticks are stuffed and will be ready for the smoker come tomorrow. Also currently have 5lb of jerky marinating in the fridge. Next up after I get all this smoked is 50lb of summer sausage half with cheese and jalapeno half without.
Cooked them up tonight. I normally brown them all around in a little oil and then add a little water and put a lid on to steam until done. The casings split and mostly came off before I added the water. They WERE fairly tasty, just didn't get the snap when biting them. Didn't even use any pucky, just some onions!
shannerdrake
Well-known member
I’ve been playing around and if I can find pure pork fat trim, I go 80/20. Otherwise I buy pork belly and can get by with 70/30.
Using the higher fat than pork shoulder lets me use a higher percentage of wild game but still get the fat content I need.
Nick87
Well-known member
Definitely. I find if I go with pork shoukder it upsets my percentage which ups my volume as well. Then I can save more roasts for actually cooking.
Foxtrot1
Well-known member
11 days of drying. Its getting close. The other sticks should be ready to pull by the end of the weekend. Definitely a semi dry texture. Basement is probably a little dry, so I'll peel the casing, vaccum pack, and equalize it in the fridge for a week.
Attachments
Gulf of America
Well-known member
Wouldn't smoking kill the culture? Or did you smoke to a lower internal temp than you would with just pink salt?
Foxtrot1
Well-known member
I fermented it roughly 30 hrs before smoking. That lowers the pH and gives summer sausage its "twang", also prevents listiria. So the smoking does pasteurize and stop that process. After smoking the hanging dries it, which increases salt content. Between that, pH, and curing salt it becomes pretty inhospitable to microbes.
This is my first batch to ferment instead of just using a package that usually has an acidic ingredient to cover that step.
Revisiting this thread because I'm processing meat soon and I'm looking for some new ideas. The OP asked for some recipes....5 pages in and not a single recipe has been posted haha. Is anyone willing to share any of their favorites?
huntin24/7
Well-known member
Hi mountain original salami. Follow all directions in the package except go 9 lbs venison, 9 lbs fatty pork trim, and 2 lbs beef fat. The recipe calls for 18, but there’s plenty of seasoning for 30. I start it in the smoker and finish at 180 the last several hours on the pellet grill and pull between 145-150 instead of the 155 the recipe calls for. I’ve Ad many people I’ve shared it with say it’s the best salami they’ve ever had. Also, grinding twice through the big plate is what I normally do instead of messing with the small plate at all.
