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So far today

semi thawed venison chunks and pork back fat cut to feed thru my grinder



first grind



dry spices added and prepairing to hand mix and regrind



second grind



mixing



stuffing



in the smoker to dry



the wood pile



splitting some sugar maple down to size







loading the smoke box



now all I have to do is clean up and watch the smoker temp.

more pics this evening when they come out of the smoker

Man that looks great!!

I need some of that wood.

hi there big guy ...that is looking like just the type of sausage im wanting to make ..instead of venison ive got wild bison...wodering if you have a recipe for the ones youare making?...what kind and size of casings you are useing? ..plus the type of wood?...i just bought the LEM 5lbs vertical stuffer and wanting to try it out on a small type sausage .thanks for any info

Pepperetts


3 Lbs. Pork fat
12 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 Tbs. special meat binder(Butcher Packer)
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 18mm collagen casings. Link into 10 � lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal. Allow to cool. Then hang to dry to desired texture..


I use 18 mm red collagen casings and I use sugar maple to smoke them.

Hey Big Guy I would love to get your venison Landjaeger recipe and a few pointers on how to get good results whenever you get a chance. The Peperoni look great! Thanks.. PC

[thanks big guy ...just what i was looking for[/b]

Here is my Landjaeger recipe. It's not the typical dried sausage but its hot smoked , tasty and juicy.

Landjaeger

10 lbs. pork ,25% fat
10 lbs venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #1
4 Tbs. Caraway ground
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
1 cup fermento

Grind meats through medium plate. Add spices and mix. Stuff into hog casings.
Store in fridge overnight. Hang to dry for a day at low temps 32-40 F
Place in smoker at 120, dampers full open no smoke for about 2 hrs. Increase temp to 150 and add heavy smoke for 4 hrs, increase smoker to 160 -170 and smoke sausage until 155F internal
Remove and shower in cold water for 5 minutes, hang to dry. Eat or Package and freeze.

Ok thanks Big Guy I will give it a try

Big Guy wrote:Here is my Landjaeger recipe. It's not the typical dried sausage but its hot smoked , tasty and juicy.

Landjaeger

10 lbs. pork ,25% fat
10 lbs venison
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #1
4 Tbs. Caraway ground
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
1 cup fermento

Grind meats through medium plate. Add spices and mix. Stuff into hog casings.
Store in fridge overnight. Hang to dry for a day at low temps 32-40 F
Place in smoker at 120, dampers full open no smoke for about 2 hrs. Increase temp to 150 and add heavy smoke for 4 hrs, increase smoker to 160 -170 and smoke sausage until 155F internal
Remove and shower in cold water for 5 minutes, hang to dry. Eat or Package and freeze.

Is the liquid smoke needed if you are hitting it with smoke for 4 hrs?
Recipe looks good and is on my to do list

I add the liquid smoke( Hickory) and smoke it with maple wood it gives it a nice smoky flavour. You could leave out the liquid smoke if you want and I think it would be fine.

i just took 3 kg batch of pepperettes out of the smoker .i used apple/maple wood for smoke ..they sure are looking yummy.

thanks again big guy