Hot smoked Guinea fowl

[ratman]

Hi I am a newbie here but have recently started home sausage making.
I thought I would share a great recipe with you

I have a gas BBQ but manage to hot smoke with great success.
My most recent acheivement was to hot smoke a guinea fowl.

I spatchcocked the bird before rubbing it in a mix of brown sugar, honey and a little piri piri spice.

I lit one end of the BBQ and kept it at its lowest heat and put the bird ast the furthest point from the heat. Above the lit end I placed a tin foil tray containing some soaked hickory chips, to add a bit of zest I soaked the chips in a mixture of water and scoth whisky. I closed the lid of the BBQ and left for an hour and a half. The results were terrific, the bird was very moist and the flavour was terrific.

[saucisson]

Sounds awesome, welcome to the forum.

Dave

[ratman]

Thanks Dave. I have just got into sausage making and am trying to post my last efforts at venison sausage making. I managed to get the pictures on my forum but am having trouble getting them on here. I will persevere and hopefully post them.

[saucisson]

Best way is to get them up on imageshack or photobucket and post in with [img] tag. If that doesn't work give me shout and I'll try and help.

Dave

[ratman]

Venison Sausages. Never made them, eaten plenty so decided it was time to have a go. A trip out earlier in the week secured the main ingredient



A few minutes with a skinning knife and the deer was skinned and jointed and ready to be cut up for the mincer




The Mincer



First bowl of venison, 7lb in weight



A few pounds of belly pork provided the fat required



Both the pork and the venison was now passed through the mincer



The magic seasonings were added and mixed by hand



The rusk was also added and mixed and the whole mix was then passed through the mincer once more and slowly the red wine was added to the mix



The casings were soaked in warm water for around half an hour and the salt washed from them. Patiently the casing was fed onto the nozzle of the sausage stuffer



Let battle commence. Here come the bangers



A bit of fiddling and a couple of twists seperates each sausage



They even began to resemble a sausage



The first of many more



Now we are really getting into it



Even had some left over to make some venison burgers. Again the meat is put through the mincer



The secret ingredients added along with some water.



So all in we made 90 venison sausages, some spiced and some with spice and red wine and 19 burgers. We also kept the loin fillets entire as they will go nice on the barbie.



Just stoking the frying pan as we speak !!!!!!

Just needs some wholegrain mustard, got some in the cupboard so I might be gone for a few mins



The Burgers

[saucisson]

They look great, nice work. If the magic seasonings aren't a trade secret (and I know they are for some) can we have the recipe?

Dave

[ratman]

Absolutely mate, they were venison with port and cranberry. We added 4 whole jars of cranberry sauce and a large packet of dried cranberries and half a bottle of port to the mix. All the usual extras like belly pork for fat content and rusk. The seasoning is no secret, just a drop of fresh ground black pepper. The other seasoning is just packet mix ie game sausage mix etc and red wine

[saucisson]

Hmmm, sound perfect for Christmas, but I doubt yours will last that long before they're all gone

Dave

[ratman]

Finished already

we are planning our next efforts with Lamb and mint, pork and sage, cumberland and pork and leek.

I saw some pork and pernod ones recently but not sure about them ?

[saucisson]

Aniseed and pork should go well together, was there more to go on?

Dave