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Would anybody be willing to share their smokes sausage recipe. I’ve got some grinding to do from last year and thought I might try to make some. Cheese or other additives welcomed.
Also, I’ve heard you can make sausage without a casing, so any help there would be appreciated, if possible.
I know I could google it, but would rather hear from someone I know has had success.
Thanks in advance
I use Walton's seasonings, and tried their high temp cheese this round as well. I'm not a huge fan of the cheddar cheese(taste wise), but it didn't melt lol. I've also chopped up fresh jalapenos and added to Summer Sausage...that's good.
Here's a link...and they have instructions on just about anything you'd ever want to make on the website as well 'Meatgistics".
P.S. There's a thread on the main forum pertaining to the same topic Ray, just FYI.
I do 2 parts venison 1 part pork butt with the fat. Smokey mountain seasoning with jalapeños and mustards seeds and it pretty darn good. Have t done the cheese because of my kids allergies but maybe this year I’ll make some up just for me.
Second the Waltons and "Meatgistics" recommendation made by Kyle. Great products and options from what I have used so far. Love the "Willie's Snack Stick" seasoning for sticks. Have buddies who say it's the best they have had when I let them sample.
Dylan, do you add the citric acid to your sticks? Just wondering if it makes that much of a difference.
I did this year but to be honest messed up my summer sausage by using it and then holding overnight. I tried to speed watch the "Meatgistics" stick making video and thought it was a required ingredient for that seasoning packet. Found out when it was too late that it was only for going straight to the smoker and I held mine for over 24 hours. Ended up with a drier, crumbly sausage. Has good flavor, just had a very negative affect when held. I wish I knew how the citric acid affected it, but will have to wait for a later batch to try.