Ingredients: 2 1/4 lb. Pork butt 3/4 lb. Fat back 2 tsp. salt 6 Tbsp. Cane sugar, brown 2 Tbsp. Paprika 1 tsp. Phosphates (optional) 1/2 tsp. Instacure #1 2 tsp Garlic, granulated 1 tsp. Anise, ground 4 Tbsp. Pineapple …
Recipes: Sausage
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Hot Sausage
This recipe is for a 50# ,for a 25# cut in 1/2 For deer & elk. Ingredients: 30# of lean deer,elk or moose. 15# of pork boston butts (BNLS) 2.5# of pork back fat. “This is the most important!” The …
NePas’ Jalapeno Sticks
Jalapeno sticks for 10lb (You can cut this to 5lbs too just half the ingredients) Ingredients: 9 lbs ground beef; either 85/15 or 90/10 lean 1 lb pork butt or pre ground unseasoned pork 1 cup cold distilled water 1 …
Polish Sausage
Ingredients: 5 pounds boneless pork shoulder; cubed 1 Cup ice water 1 Cup non-fat dry milk or soy protein concentrate 2 1/2 Tbsp salt 1/2 Tbsp sugar 1/2 Tbsp coarse black pepper 1 large clove fresh garlic 1 tsp pink …
Quick Easy Smoked Sausage
I came up with this recipe a while ago as a way to make dinner without having to fuss with it constantly. The sausage comes out smoke flavored, juicy and delicious. I recommend doing extra because they heat up nicely …
Savoury Summer Sausage
Ingredients 2.5 kg (5 lb) regular ground beef (not extra lean) 5 ml (1 tsp) curing salt 18 ml (3 1/2 tsp) mustard seed 13 ml (2 1/2 tsp) coarse black pepper 3 ml (1/2 tsp) garlic salt 250 ml …
Smoked Venison Sausage
Ingredients 20 lbs. venison 5 lbs. pork (ground pork butt works best) 2-12 lbs of cold water 12 oz. powdered milk 7 oz. of salt 1 oz of Karo syrup (dark) or molasses 1 oz Prague powder (or any cure) …
Summer Sausage
The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage. Ingredients: 10lbs meat (I used a chuck roast) 3tsp ground celery 3tsp white pepper 3tsp nutmeg 3tsp curry powder 5Tbs salt 2tsp curing …
Thuringer Sausage
Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn. Serve this delicious sausage with cheese and crackers, or by itself. Enjoy Ingredients: 4 lbs (1.75 kg) boneless pork shoulder, cubed 1/2 cup (80 g) Fermento …