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Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water. Stuff in artificial or natural casings Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152 degrees Fahrenheit is reached. Shower with water to a temperature of 90 degrees

Coog's Search results for pork sausage seasoning: Seasoning for Pork , Beef and Deer Sausage...are talking more about FRESH deer sausage and fresh pork sausage , there might be some differences....the fresh deer sausage , I use a pork sausage seasoning that is the...htt

[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]

3 lb Pork; cut 1" cubes 1/2 lb Pork fat; cut into 1" cubes 6 Garlic cloves; crushed 1/2 c Red wine 4 tb Paprika 2 ts Crushed red pepper 2 ts Salt 1 ts Coriander 1/2 ts Cumin 1/2 ts Freshly-ground black pepper Medium sausage casings

Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff
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How to Make Sausage Seasoning