| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Wild game; (90/10) Make sure you have at least 10% fat |
| 4 |
tb |
Morton Tender Quick; (level) |
| 3/4 |
ts |
Onion powder |
| 3/4 |
ts |
Garlic powder |
| 3/4 |
ts |
Mustard powder |
| 2 1/2 |
ts |
Coarse ground black pepper |
| 1 1/2 |
tb |
Red pepper flakes |
| 1/2 |
tb |
Liquid smoke |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Worchestershire sauce |
| 3 |
tb |
Water |
INSTRUCTIONS
For 10 or 20 pound batches just double or quadruple.
Follow the directions your first time. You will be suprised how such small
amounts of ingredients flavor the sausage.
Place the meat in a large mixing pan.
Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat
Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the
dry ingredients
Mix all liquid ingredients and sprinkle across meat.
Knead well.
Roll into 4 or 5 rolls and cover.
Place in refrigerator all night. This must be done for the meat to cure.
All night is the shortest time I recommend. Two days does have a better
flavor. I have left it in the refrigerator for a week before cooking.
Smoke between 150 and 200 degrees for two hours. Turning over at the hour
mark. After two hours up the temperature to 325 degrees for an hour,
turning over at the 30 minute mark. Should be about done then.
(Ground chuck or hamburger can be used in place of wild game too, remember
90/10)
Posted to bbq-digest by "Kent Wible" <mercury@horizon.hit.net> on Feb 6,
1999, converted by MM_Buster v2.0l.
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