| Coarsely grind meats and with the following spices:
Deer and Caribou
Old Plantation Pork Seasoning (follow bag for weight per pound) add 2 teaspoons garlic powder, 2 teaspoons oregano, 1 teaspoon fine ground black pepper, and 1 dry ounce saltpeter/sodium nitrate.
Moose
Old Plantation Seasoning as above + 3 tablespoons garlic powder, 4 tablespoons oregano, 2 teaspoons black pepper, and 1 ounce saltpeter/sodium nitrate.
Leave in bulk for breakfast sausage patties or stuff in medium sausage casings to size of kielbasa link (11 pounds).
To Smoke-Cook
Prepare smoker as usual with 8 ounces mesquite or hickory. Preheat smoker to 160°F.
Perforate links with fork on outsides and bottom. Hang links on rods between to 2 racks 2-inches apart, 2 - 3 per level.
Smoke-cook for 12 hours. Reload smoker’s wood box after 6 hours.
Remove when done. Wrap and freeze or allow to air dry until firm but not hard.
If freezing fresh be sure to cook before eating.
Variations
(To be added when mixing with spices)
For Italian hot sausage; use instructions as above but add 2 Tbs. dried peppers (same as you put on pizza).
Add 1 c. chopped canned jalapeno peppers and 5 c. grated/cubed Monterey Jack cheese for Jalapeno Cheese Sausage. |