Col. Big Guys Special Sausage

Col. Big Guys Special Sausage

Postby Big Guy » Mon Jun 11, 2012 6:22 pm

Moose chunks, beef fat chunks and pork chunks mixed and ready to grind

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First grind

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second grind

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Spices thrown and ready to mix

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all mixed and put in the stuffer

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stuffed

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into the smoker

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done after 8 hrs in the smoker

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now to let them bloom for a couple of hrs and a fridge nap overnight before sampling and packaging.

the recipe

Col. Big Guy's Special Sausage

10 lbs meat, 6lbs moose/with beef fat added, 4 lbs pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1/2 cup fermento
1 cup ice water.

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

on the plate

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a close up

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Col. Big Guy
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Postby Damo the butcherman » Tue Jun 12, 2012 10:32 am

G'day Big Guy,
Once again top looking product, thanks for sharing, I would love to try moose meat but we don't get it here down under at least not to my knowledge.
Bye,
Damo :D
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Postby Wunderdave » Tue Jun 12, 2012 2:47 pm

Looks fantastic!
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Postby Dogfish » Tue Jun 12, 2012 3:30 pm

For the life of me, with that collection of spices, I can't imagine what it would taste like. So: what does it taste like?

It looks great (and I count myself among the fortunate few with access to moose meat)!
Chip the glasses and crack the plates!
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Postby mitchamus » Tue Jun 12, 2012 11:05 pm

does moose have the venison/lamb/goose like flavour?

or a beef flavour?
Australia - Where the Beef sausage is King.
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Postby Dogfish » Wed Jun 13, 2012 12:57 am

mitchamus wrote:does moose have the venison/lamb/goose like flavour?

or a beef flavour?


Venison-beef. I'd say sweeter than venison but gamier than beef.
Chip the glasses and crack the plates!
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Postby Big Guy » Wed Jun 13, 2012 1:10 am

Damo the butcherman wrote:G'day Big Guy,
Once again top looking product, thanks for sharing, I would love to try moose meat but we don't get it here down under at least not to my knowledge.
Bye,
Damo :D


We don't have Roo meat here but I'd bet it would work in this recipe.
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Postby Big Guy » Wed Jun 13, 2012 1:11 am

mitchamus wrote:does moose have the venison/lamb/goose like flavour?

or a beef flavour?


We call it bush beef up here.
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Postby Damo the butcherman » Wed Jun 13, 2012 8:20 am

Hi Big Guy,
You are proberly right there big guy, I find roo to be very rich, lean and strong in flavour, a guy I used to work for used to make "Chickaroo" sausages mixing lean roo trim with chicken skin.
Bye,
Damo :D
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