dakota sausage recipe

If it cracks but doesnt break, its dry enough and ready to eat. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. of water anyway.) 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) 25 Satisfying Smoked Sausage Recipes for Easy Weeknight Meals Rinse well with water to clean. Fried Cabbage And Sausage Recipe | Wholesome Yum Gently cook sausages in the same water the pigs head was cooked in for a half hour. Homemade jerky is certainly worth the effort. Pat dry before slicing. 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) --------------------------------------------------------------------------. Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. I used this with ground beef as a base for sausage gravy. "If there was a store and a butcher shop there was homemade sausage made." Sausage and Pepper Sandwiches Pick a dark, malty lager for simmering the sausages. First of all, thanks to all who have posted recipes and comments in this forum, it has been very helpful. I never saw how leberwurst was made because the butchering process was done when I was in school, which was a good thing because I wouldnt have eaten it if I had observed the squeal to jar process. 6. Cover and refrigerate until flavors blend, about 24 hours. Boil til soft like gluten. For one rural community in North Dakota it dates back to the turn of the century. 29 / 60. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. 2. For all pork treats, it is essential that the meat be cleaned and rinsed impeccably; otherwise will get that pig flavor that turns people off. 2. This recipe works well with ground turkey and chicken as well. Tie the ends with a good strong string or twine. Sure to impress. 1/4 tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g) Stuff freshly mixed batter into sheep or collagen casings; twist into 18 (46 cm) links, refrigerate overnight to cure. more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) Its typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) Add wood chips, close vents, gradually raise temp to 170F (77C). *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) Will try, and will try making my own sausage. Measured up all ingredients 5 times the recipe for our 5 pounds of meat, froze chubs in one pound packages and made several patties. Put in casing and bring slowly to 160 F. Or you can seal in pint jars. 1. Remove tongue and brain. Cook until brown, about 5 minutes per side. Famous Wishek sausage recipe unchanged since 1909 - Facebook Watch Venison Sausage Connects Generations - North Dakota Stuff the sausage very tightly into plastic sausage bags. Use 75-80% lean venison trim to 25-20% pork fat. 2 1/2 tsp coarse black pepper (6.5 g) 1/4 cup coarse black pepper (32.5 g) 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* 3. Many thanks to drinks and Tas. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) I highly recommend making: This recipe was originally published in July 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. 1. Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. You could have just bought any breakfast sausage and added more sage to it and got the same results. If you havent tried it yet, its seriously life changing! Griddle sausage over medium-high heat until browned on one side, about 2 minutes. 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg) [STEP 3] Heat butter in a skillet and saut onion, toasted . "not for sale, not for sale, I'd be foolish." Family sausage recipe helps keep small town alive 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg). Combine remaining ingredients in a glass bowl or tub; mix well. This recipe is super flavorful! 3. REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! I made this yesterday. Go to Recipe. I started with five minutes on each side and checked it after a full 10 minutes of cooking. 5 lbs. Next time adding some roasted Hatch chilies! Margaret Eid, Huron, South Dakota. I use dried sage/thyme, so I cut back to 1 tsp each. 4. I used about 60% lean venison and 40% fatty pig. Add the liquid to the sausage. Darrin Deile, Stan's Super Valu, Store Owner "It makes it somewhat rareyou can't have it all the time.". To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/ . My own ancestors came from the Black Forest and Alsace and settled in and around the farming town of Sulz, which was along the Beresan River in Ukraine. Close dampers to 1/4 open, raise smoker temp to 130F (54C), smoke 2-3 hours or until desired color is reached. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) How would you rate BA's Best Breakfast Sausage? Add wood chips, close vents, and gradually raise smoker temperature to 170F (77C). Coat generously and press it gently into the butter. If its pretty dry, add some fat. , Congrats from a fellow Engineer! 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. Stuff freshly mixed batter into hog casings; twist into 5-6 (13-15 cm) links. I'm a newbie to sausage making and did my first stuffing last week. Natural sausage casings have a distinctive curve. Hello, does the sausage need to be cooked before freezing. Have a few small ones and some medium sized ones. When you begin to put together your first batch of sausage its important to stick to the recipe formula. It takes about 10 seconds for the temperature to be accurately displayed with this unit. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* 2. 3/4 tbsp soy sauce (11.3 ml) 3 3/4 tbsp soy sauce (56.3 ml) Online is your best source for cellulose casings but once you find them, the rest is easy enough. Its simple enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. Sausage Recipes 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) Scoop out -cupfuls of mixture and flatten into about "-thick patties (they will plump slightly when cooled). I'll have breakfast sausage for awhile. The results have been phenomenal. Do not allow the water bath to get hotter than 170F (77C). Cook in hot water til the temperature reaches 160 F and a bit longer 10 minutes or so. Use judgment and personal taste. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Swedish potato sausage combines equal amounts of venison, ground pork and potato for a traditional sausage that the sausage makers might not even realize has roots in another nation. It can be used to make sausage patties if desired. Mix all ingredients thoroughly and let stand for a couple of hours before casing. Made these twice so far and every time they're good. I made a huge batch and froze it. 1 tbsp hickory smoke powder (5.0 g) 1/3 cup hickory smoke powder (25 g) Margaret Eid, Huron, South Dakota. USDA recommends that sausage reach an internal temperature of 160F (71C), 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg). The word homemade is the key. Giving you the option of how much to include or not. Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. 1 1/2 tbsp fennel seed, cracked (16.2 g) 1/2 cup fennel seed, cracked (81 g) It wasn't the best but it was okay. 1/4 cup ketchup (60 g) 1 1/4 cups ketchup (300 g) 1. Add water as needed if mixture is dry. Other spices can be added to the recipe such as mustard seeds, onion flakes, etc. It is better than any other homemade sausage most people will ever try and they can't get enough of it. RECIPE #1. Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. 1 teaspoon brown sugar - 4.17 grams (0.00092%) Pinch the seam to seal. To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. Wishek, North Dakota is a small town of almost exactly 1,000 residents. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) Add pork and work spice mixture into meat with your hands until it's very well blended. Remove to paper towels to drain. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Flip and cook 2 minutes more. You'll receive your first newsletter soon! 28-30mm cellulose casing, 1. Germans from Russia - Sausage Recipes - The Foods of the World Forum Did you think it needed to be more salty, sweet, or spicy? These recipes come from the. 6. 5 lbs. Sausage Recipes | Homemade Jerky We would definitely skip the pig head cleaning and jump right to the grinding of the meat supplied by my favorite butcher, but does he have head skin? Homemade Breakfast Sausage Patties Recipe: How to Make It - Taste of Home Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! Hold until sausage is 152F (67C) internally. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. 4. *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. For the first time in decades, I now have a recipe that will do that job. batch. But, the comment "can't find any sage sausage is kind of dumb. Go to Recipe 19 / 40 Sausage Cheese Biscuits Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. Heat large nonstick skillet over medium heat until hot. Hang venison hots at room temperature to cool then peel off casing. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg). Do not allow the water bath to get hotter than 170F (77C). Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Venison Country Sausage | Recipes from Guide Outdoors 1 1/2 lbs pork butt (680 g) 7 1/2 lbs pork butt (3.4 kg) @AnonymousPittsburgh, 2. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) 25 lbs. Add meat strips, cover, refrigerate/cure overnight. Such a simple recipe and one of our favorite freezer staples now. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. I used to grind my own Hamburger but not so much any more with beef prices. About 8 years ago we put out a family cookbook and my father gave us his recipe. You can order some yourself and find more information at Stans SuperValu site. and put 60 hours a week,". Love it! 3. Other than that, I used the exact recipe. 1 1/2 tbsp mustard seed, whole (19.8 g) 1/2 cup mustard seed, whole (99 g) Bring to a boil. Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! * This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. Cheesy Sausage Potatoes Recipe: How to Make It - Taste of Home The best part is always frying up sample patties to ensure the perfect amount of salt, pepper, and garlic. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4 (10.2 cm) links. 2% May not seem like a lot but cheap and poor quality additives like dextrose (causes pathogenic bacterial gut growth in a high sugar diet which the FDA recommends is >35g for men + >25g for women), msg, undisclosed spices (really?! 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) Thanks. Wipe down the pan and add the butter. I sought out this recipe because I've been completely unable to find, specifically, sage breakfast sausage of any brand at multiple local grocery stores where I liveMaybe due to supply chain issues, the pandemic? 1 1/2 tsp dry mustard powder (3.45 g) 2 1/2 tbsp dry mustard powder (17.3 g) PORK - obviously and it's a good thing that it is the first ingredient. And Wishek will continue its sausage legacy for years to come. Thanks so much! Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. 6. Delicious as it is versatile, sweet Italian sausage can be grilled over charcoal and served atop a hard roll smothered with sauted onions and bell peppers or served as a breakfast sausage with a side of eggs and hash browns. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) Well, everyone - I often make mistakes, and last week it struck me that I've been looking at the first "German Sausage" recipe all wrong. 4. Fill the casings and put in pot in lengths that fit the pot (submerge the filled casings). Hang salami chubs at room temperature for 1 hour to bloom. Since 40 pounds is a ridiculous amount of sausage for me to make, I decided to see if I could scale The first "German Sausage" recipe down to a 5-pound batch. 8. A word of caution to not bash commercial brands for something that you may or may not understand. 9. 5. Expect a 50% loss from start to finish. Cheers. 30 Best Sausage Recipes to Try Tonight - Insanely Good [Step 1] Cut duck or goose and pork into small chunks. Recipe: Old-Fashioned Garlic Sausage - An Official Journal Of The NRA It does, however, make a good topping for the real star of Wishek. Mix very well. After you chose the sausage you want to cook, you can cut the sausages in at least three different ways. We leave out the sugar and replace with maple syrup to taste. Place ground meat into a large bowl. You can form it into patties or use it for recipes like biscuits and gravy. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. Both kids and adults love these sausages. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Add pork; mix lightly but thoroughly. Be back to rate later. I love to create the BEST versions of your favorite recipes. I grind my own pork to use for many things, and your recipe did not disappoint! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Use a sausage pricker to prick any air bubbles out of the links. Love this recipe to use leftover pork shoulder after making Gaby's Instant Pot Pork Carnitas. 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) Traditionally my family used sage flavoured, regulat grind, pork sausage to stuff the kneck hole of our roast turkeys. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months. CORN SYRUP - Sweetner Only thing I changed was coriander instead of marjoram. Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness. Upon reaching 152F (67C), remove from smoker shower with cold water until internal temperature is 110F (43C). Fry the patties on medium heat in a cast iron skillet. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) 1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%) Thank you so much! Homemade Breakfast Sausage Recipe Cook in a skillet over medium heat. This year will be the 92nd Annual Sauerkraut Day, which has given Wishek the title of Sauerkraut Capital of North Dakota. 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) 1/4 cup honey (84.3 g) 1 1/4 cups honey (422 g). Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. 60 of Our Favorite Casserole Recipes | Taste of Home Hold until bologna is 152F (67C) internally. STEP TWO: Place sausage in pan. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) *You may use soy-protein concentrate in place of non-fat dry milk. To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an. Add the spices and form into links or patties. *The USDA recommends that the internal temperature of cooked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Find the recipe well done and made so even a starter can feel . It's one of my husband's favorite dishes, and he has no idea it's lower in fat. 5 lbs beef brisket (2.27 kg) 25 lbs beef brisket (11.35 kg), 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg). 1 lb fresh beef fat (454 g) 5 lbs fresh beef fat (2.27 kg) Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 75 Comments This post may contain affiliate links. Restaurant recommendations you trust. hot red pepper flakes or ground cayenne pepper 2 tsp. 1/2 tsp onion powder (1.8 g) 2 1/2 tsp onion powder (9.0 g) Transfer to a plate, leaving the oil in the pan, and cover to keep warm. Thaw and finish by browning in fry pan before serving. 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg). Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. Required fields are marked *. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. The Great-Grandkids think Dad's sausage is OK. Cut 2 fine bulbs of garlic and cover with hot water in a cup. Insert a clip-on digital thermometer into one link. 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg). Take out of water and put between boards with weights on top to make flat. 25 lbs. Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Get over youself. Hunters may use venison in place of the pork butt for this recipe. 5 lbs. If you read the comments, the only comparison was less unknown ingredients than store bought. 4. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6 (13-15 cm) links. 8. 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg) This will produce the shriveled appearance symbolic with store-bought smoked sausage sticks. Use casings that you can cook meat in 6 white casings. This was my first attempt at making my own sausage. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) 8. boneless pork shoulder or pork butt 3 teaspoons sage 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons marjoram 1 teaspoons crushed red chili peppers teaspoon savory teaspoon cayenne chili pepper teaspoon nutmeg 1 teaspoon allspice Directions: Yeah, we love numbers and detail. Breakfast Pork Sausage. 1 cup non-fat dry milk (94.6 g)* 5 cups non-fat dry milk (473 g)* How to Cook Sausage the Best Way - Real Simple Add sliced potatoes, cabbage, and the sausage to the crockpot with butter and apple sauce. pinch of ground cloves. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. by removing the links from the smokehouse when they reach an internal temp of 120F (49C). Regardless, I'm happy it happened because this is so much better & incredibly simple. Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. Hunters may use venison in place of the beef chuck to make German bologna. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). Refrigerate overnight to cure. Add a small cooked liver and some skin and meat from the head. "They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. I don't have any fresh or dried sage but I do have dried thyme and I'm not going to break quarantine just for some sage. 7. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) Be safe and discard marinade. I do a 70/30 ratio. Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) Fresh meat makes the best smoked kielbasa sausage. Mix thoroughly. Hot Pork Sausage - Sweet Italian Sausage - Kielbasa Sausage - Smoked Hot Links - Salami - Venison Hot Dogs - Slimm Jimmy Sticks - Honey Barbecue Jerky - Peppered Deer Jerky - Beef Brisket Bacon - German Bologna. Could anyone recommend a replacement for the pork? Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg) 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Add wood chips, close vents, gradually raise temp to 170F (77C). Although pink curing salt #1 isnt required in the production of homemade jerky, it is recommended because it inhibits the growth of pathogenic bacteria, reduces spoilage and improves the color and flavor of the product. 5. Thank you! Do not allow the water bath to get hotter than 170F (77C). * 6. 8. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). 7. Chill meat/fat to 31F (-0.55C), grind two times through 1/8 (3mm) plate. Combine remaining ingredients in a glass bowl or tub; mix well. All of which was delicious, fresh, and held above most standards. Let stand for several hours. Step 1. I love adding Hatch green chile to just about everything. 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) venison hots drop to 110F (43C). George Just, Stan's Super Valu "I've been basically retired for 18 years.". 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Mix again and let sit overnight before I package for freezer. Add chips, close vents, gradually raise smoker temp to 170F (77C). My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) Recipes you want to make. Im not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try.