Copy of Flavored Sausages

7/27/2019 Copy of Flavored Sausages

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Entailed in this excel sheet are recommended processing formulas and cooking aids. Always cook thorou

Page 2 are the recipes just plug in the weight in the blue box and it gives you the exact weights.Click on the tab at the bottom of the page that says Recipe Sheet to get to the formulas.Below are common spices and their base level for spice level. You can change them to your individual taYou can make any formula into a smoked sausage or summer sausage or fresh sausage. ADD CURE O

If you would like you can substitute beer, wine, whiskey for the water in any of the formulas to give them ait will give it an odd taste.

Always cook to 170 degrees.

pork 50%beef 50%venison 50%Garlic Granulated (pref 0.17%Black Pepper 0.48% use 20 mesh or 16 mesh a.ka. Butcher grind pepper Salt 1.90%Paprika 0.12%

Cayenne Pepper 0.11% also called ground red pepper Sugar 0.05%Chili Powder 0.06%Sage rubbed 0.04%Fresh Jalapenos 1.00%Cheddar Cheese 1/4" 8.00%Water 5.00%Dry Jalapenos 0.45%Fresh Garlic 0.80% chop garlic and add it to the water then mix inCure (Sodium Nitrite) 0.25% For use in smoked sausage

Sodium Erythorbate 0.03% For use in smoked sausage

Sausage1/2" grind first then 1/4" grind to finish. Stuff in Hog gut casings. Brat size or 35-38mm

Summer Sausage1/2" grind first then 1/4" grind to finish. Stuff in Brown chub casings. Large diameter chubs. Poke a pin holSmoke ofr 3-4 hours and then cook to 170 degrees and chill down to 40 degrees.

Salami lunchmeat (sliced sandwiches)1/2" grind first then 1/4" grind to finish. Stuff into large diameter chub casings. Poke a pin hole every coupl

Put in smoker without wood chips at 100 degrees for an hour to dry the outside. Smoke for 3-4 hours at 1

Ground Venison Chili 50% Venison1/2" Grind twice 50% Chuck

Ground Venison Hamb 50% Venison1/4" grind then 1/8" or 50% Chuck

Hot Dogs


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1/2" then 1/8" twicestuff in sheep casing

For smoked sausage stuff into links or rings and smoke for 3-4 hours bring up to 165 degrees andFor summer sausage you can stuff the regular, spicy or jalapeno and cheese. Just stuff them in summer For fresh sausage do not add the cure. just stuff and package and freeze

For smoking sausage each smoker will be different. 4-6 hours is more than plenty of time to smoke.Keep your temperature around 125-145 while smoking. Just make sure you cook it to 165 and cool down


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ghly.

The percentage below ARE NOT A FORMULA.LY IF YOU ARE GOING TO SMOKE

unique tast Do not smoke them when you add alcohol.

e every couple of inches to let it breathe.

le of inches to let breathe.

25 degrees. Cook to 170. Cool rapidly pack and freeze


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ausage casing smoke for a couple of hours and bring them up to a 165 degrees and them chill them dow

a.s.a.p.


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n to 40 degrees and pack


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Spinach and Feta Sausage

Total Weight 100

#'s oz's.pork butt or chicken thigh 45.00 720.00 45.00%venison or chicken breast 50.00 800.00 50.00%fresh Garlic 0.35 5.60 0.35%Black Pepper 0.48 7.68 0.48%Salt 1.80 28.80 1.80%Paprika 0.05 0.80 0.05%Cayenne Pepper 0.05 0.80 0.05%Sugar 0.50 8.00 0.50%Water 2.50 40.00 2.50%Cure (If smoked) 0.15 2.40 0.15%

Drained Frozen Spinach 0.75 12.00 0.75%Feta Cheese Crumbles 7.00 112.00 7.00%

Total 109

Bacon Cheddar

Total Weight 100

#'s oz's.pork butt or chicken thigh 45.00 720.00 45.00%venison or chicken breast 50.00 800.00 50.00%Bacon 4.00 64.00 4.00%fresh Garlic 0.35 5.60 0.35%Black Pepper 0.48 7.68 0.48%Salt 1.80 28.80 1.80%Paprika 0.05 0.80 0.05%Cayenne Pepper 0.05 0.80 0.05%Sugar 0.50 8.00 0.50%Water 2.50 40.00 2.50%

Cure (If smoked) 0.15 2.40 0.15%Cheddar Cheese 7.00 112.00 7.00%

Total 112


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Apple and/or Cranberry Sausage

Total Weight 100

#'s oz's.pork butt or chicken thigh 45.00 720.00 45.00%venison or chicken breast 50.00 800.00 50.00%Ground Nutmeg 0.12 1.92 0.12%Black Pepper 0.35 5.60 0.35%Salt 1.80 28.80 1.80%Cinnamon 0.08 1.28 0.08%Ginger 0.05 0.80 0.05%Sugar 0.50 8.00 0.50%

Apple Juice Concentrate 1.00 16.00 1.00%Cure (If smoked) 0.15 2.40 0.15%

Sage 0.07 1.12 0.07%Dehydrated Diced Apple/Sweet Dry Cranberry 7.00 112.00 7.00% If both use half and hal

Total 106

Sun-Dried Tomato and Feta Sausage

Total Weight 100

#'s oz's.pork butt or chicken thigh 45.00 720.00 45.00%venison or chicken breast 50.00 800.00 50.00%fresh Garlic 0.35 5.60 0.35%Black Pepper 0.48 7.68 0.48%Salt 1.80 28.80 1.80%Paprika 0.05 0.80 0.05%Cayenne Pepper 0.05 0.80 0.05%Sugar 0.50 8.00 0.50%Water 2.50 40.00 2.50%Cure (If smoked) 0.15 2.40 0.15%

Sun-Dried Tomato 0.50 8.00 0.50% Add to water to softenFeta Cheese Crumbles 7.00 112.00 7.00%

Total 108


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Copy of Flavored Sausages