BOLOGNA SAUSAGE
This recipe is very old, my understandin is it was created ta use up some a the leftover meats.
1 pound lean beef
2 pound fatty ham
1 pound lean pork
seasonins:
1/8 oz Mace
1/4 oz White Pepper
1 1/4 oz Sea Salt
2 tsp Garlic Powder
3 Bay Leaves, ground
1 tsp Cure #1
Mix well, stuff an let rest overnigh in the ice box an smoke like any other sausage.
Now, this still be a work in progress, was a very old recipe an I’m still fine tunin the seasonins on it. First bacth was way to peppery, so that has been cut back but may need ta be done again.
Fine ground meats, seasonin mixed in an ready ta stuff.
Stuffed an ready fer a rest in the ice box.
After the smoke an a rest overnight. Very nice lookin sausage, but to much mace an pepper. The above recipe has been adjusted ta compensate fer this, but hasn’t been retried yet. Gotta eat up this batch first.
COUNTRY STYLE – AKA TRAIL BOLOGNA
This is a coarse ground sausage, excellent too!
For 10 lbs.
6 lb lean beef
4 lbs pork
2 tsp cure #1
2 Tbs ground white pepper
1 Tbs paprika
1 Tbs ground nutmeg
1 Tbs allspice
1 Tbs onion powder
3 1/2 oz salt
3/4 oz powdered dextrose
3/4 oz corn syrup solids
1 3/4 oz Fermento
Grind the meat through a 3/8″ grinder plate. After the meat is ground add the rest of the ingredients an mix well. Place the meat in the the fridge for 2 days.
Regrind through the 3/8″ plate again and stuff into fiberous casings an refrigerate for another 12 hours. Put the bolgna into a 120°F preheated smoker until it starts to brown some. At this point increase the temp to 170°F an maintain this temp until an internal temp of 158°F. Now remove the sausage an air-cool overnight at a temp of 60°-70°F. Smoke the sausage again the next day for 48 hours.
After smoking, store in a 65° area for 10-12 days with a humidity of 70-80%. After this you can store in fridge er freeze.
Hamburger Sausage
This is an old recipe from the 1920′s that I have adapted to todays cures.
10 pounds of beef
3 pounds of beef fat
1 1/4 pounds of non fat dry milk
3 pounds of cold water
1 oz of Zanzibar Seasoning (Recipe follows)
3 1/4 tsp cure #1
1 medium onion
1/4 pound of salt
Grind the beef an fat, add to a meat lug or meat mixer. Add cure #1 an some water an mix. Add in the seasonins, salt, non fat dry milk an the onion an mix well.
Put the sausage in a pan covered an refrigerate for at least 24 hours to let the flavors develope.
Stuff inta 2 1/2″ fiberous casings. Let hang at room temp fer 3-4 hours. Place in the preheated smoker at 130°F an cook (no smoke) to an internal temp of 100°F. Raise the temperature to 150°F and add smoke for 3-4 hours. Discontinue the smoke an raise the smoker temp to 175°F and cook until the internal sausage temperture reach’s 155°F.
Remove and cold shower until the internal temp reach’s 120°F. Hang the sausage at room temp ta bloom for 4 – 6 hours. Now refrigerate or vacuum bag an freeze.
Zanzibar Seasoning for 10 pounds of meat
3 tsp cumin seeds
3 tsp Whole black pepper corns
3 tsp cinnamon
1 Tblspoon orange rind
3 tsp coriander seeds
3 tsp turmeric
3 tsp garlic powder
3 tsp ginger powder
1 TBLspoon paprika
10 whole cloves (pulverized)
1 TBLspoon chili pepper flakes
1 1/2 TBLspoon ground mustard seed
Add to a spice grinder an turn into a powder.
VENISON BACON RECIPE
This is great with venison or ya can make it all pork or a mixture of pork an beef. I got this from Curley’s sausage seminar an uses his Venison Bacon kit. Keith used all pork an his was sure fine!
13# Venison an 12 # a Pork or 15# a Venison an 10# Pork
1 bag of Venison Bacon seasonin
1 oz of Sure Cure
4 cups a cold water
Grind venison an pork once through a 1/8th inch plate.
Place in mixin pan an mix all ingredients by hand for 10 minutes, or use a meat mixer, lots easier!
Put meat inta a baiking pan an form inta a 2 inch loaf.
Use hands to push down on meat to make a firm texture.
Cover with plastic an put in refrigerator overnight.
Keiths nephew has a friend what stuffs this inta lunch meat casins an then smokes it an slices it. Will make great sammies!
Smoking:
Carefully turn pan upside down on smokehouse screens so meat falls out of pan.
Set smokehouse temp at 130° F for 1 hour or until dry – dampers wide open.
Set smokehouse temp to 150°F – 160°F – damper 1/2 open and smoke for 2-3 hours or until desired color.
Set smokehouse temp 170°F – 180°F no smoke – uper damper closed until internal temp of 150°F – 155°F.
Refrigerate overnight. Slice, pack an freeze.
This is fer a 25# batch.
CLASSIC BOUDIN
This is a cooked pork sausage that is really tastey! There are bout as many recipes as there are folks what make it.
8 pounds pork butt cubed
2 pounds pork liver cubed (optional)
1 gal water
2 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
3 Tbl + 1 tsp cajun seasonin
1 Tbl + 1 tsp cayenne
1 Tbl black pepper
2 cup parsley minced
2 1/2 cup green onions chopped
6 cups brown rice (12 cups cooked)
Place the pork, liver, onion, bell peppers, celery an 1 tsp salt, 1/2 tsp cayenne an a 1/2 tsp black pepper in a large pot. Boil then reduce ta a simmer fer 1 1/2 ta 2 hours. Drain off broth an save.
Grind the meat mixture with 1/2 the parsley an 1/2 the green onions in a meat grinder with a 1/4 inch plate. Add rice an the rest a the salt, cayenne, black pepper, parsley an green onions an mix well. Add a bit of broth a little at a time an mix till sticky. Stuff inta hog casins er use fer boudin balls er such. You can freeze any extra. Rewarm in a steamer er rice steamer or grill fer a crisp casin.
A lot of work but its worth!