Author Topic: Hunters Sausage (Read 1662 times)

nepas · « **Reply #-1 on:** January 27, 2013, 02:45:40 PM »

Hunters sausage.

AKA Jagerwurst.

5 lbs of de boned poke butt. Going in the fridge so i can clean up and get my dry together.

BBL

TwoPockets · « **on:** January 27, 2013, 02:48:58 PM »

I don't know how in the heck you do all this living out of an RV.

Pappymn · « **Reply #1 on:** January 27, 2013, 03:01:49 PM »

I've said this before, you must be very popular in the RV park.

nepas · « **Reply #2 on:** January 27, 2013, 07:29:30 PM »

I don't know how in the heck you do all this living out of an RV.

Long time at this stuff

Got all my mix weighed out in grams.

Recipe called for 1/4 cu NFPDM but i am leaving out.

Toasting the coriander and mustard seeds.

Add the dry to the cubed meat before grind.

I skipped some shots cuz my hands was messy.

Here is the 1st grind through the course plate.

Put in zip bag cuz no time to stuff/smoke tonight.

ACW3 · « **Reply #3 on:** January 27, 2013, 10:02:45 PM »

Following this one, closely.

Art

nepas · « **Reply #4 on:** January 28, 2013, 12:39:07 PM »

Getting stuffed this morning

Drying the casings for 1.5 hours before smoke.

Pecan smoke going. PID from 150 thru 180

nepas · « **Reply #5 on:** January 28, 2013, 06:38:05 PM »

Cut shot. Going in the fridge for a couple days.

smokendevo · « **Reply #6 on:** January 28, 2013, 06:42:25 PM »

It's funny how every nationality has a different hunter sausage, yours look good Rick

Keymaster · « **Reply #7 on:** January 28, 2013, 08:18:47 PM »

Superb, thats what I want to make next.

Sam3 · « **Reply #8 on:** January 29, 2013, 06:25:46 AM »

Superb, thats what I want to make next.

Oh, me too!