Black Hand said:
You can't tease people like that!
Recipe please....
Probably not the right place for this, but I have not figured out how to put this in the recipe place.
HOT PEPPER AND GARLIC SAUSAGE
Works well with Venision or Pork
1 teaspoon mustard powder
1 Tablespoon onion powder
1 Tablespoon Red Crushed Peppers
½ to 1 cup fine chopped (or food processor) Jalepenos and Serranos (your choice of heat)
2 Tablespoons Kosher Salt
1 Tablespoon Course Black Pepper
1 Tablespoon garlic powder
1 Tablespoon minced Garlic
½ -1# pork fat
1# beef ( I prefer a fatty Chuck roast)
4# Game meat or pork Boston Butt (I prefer venision when available)
LEM Backwoods high temp cheese if desired (I don’t cause I don’t like cheese in sausage)
1 cup cold ice water
Mix all seasoning in the water and put in fridge to keep it cold
Make sure all the meat is super cold, close to freezing.
Grind all the meat with a course plate into a plastic meat lug or large plastic container.
Spread in a layer on the bottom, pour on the seasoning and mix completely.
Run back through the grinder with a medium plate. mix by hand again until the fat breaks apart and the mix gets so sticky that a good sized ball of it sticks in your hand and has to be shaken out.
Stuff into hog casings (32-36mm size) for smoking or bag it for making patties or freezing (keep the air out for freezing.).
When smoking, bring it to a minimum of 150 degrees, do not exceed 155 degrees or the fat will melt.,
It’s a fine line, so get a GOOD thermometer.
Eat and enjoy.
If you add pink curing salt this also makes some fantastic summer sausage or snack sticks.
