To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add seasoning and cure to 2/3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour. Starting out at higher temps can cook the outside of the sausage faster than the inside.
Then increase the temp to 165F-200 (depending on how fast you want it done) and cook until product reaches desired internal temperature.
To make smaller amounts....
Use 1 tablespoon seasoning + 1-3/4 teaspoons of cure per pound of meat.
Mix it with approximately 2 tblspns of water. Same cooking procedure.
To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add .57 pounds seasoning and .46 pounds maple cure to 2-3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
---------------------------------------------------------------------------------------------------------------------
To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add seasoning and cure to 2/3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour. Starting out at higher temps can cook the outside of the sausage faster than the inside.
Then increase the temp to 165F-200 (depending on how fast you want it done) and cook until product reaches desired internal temperature.
To make smaller amounts....
Use 1 tablespoon + 1/2 teaspoon seasoning + 1-3/4 teaspoons of cure per pound of meat.
Mix it with approximately 2 tblspns of water. Same cooking procedure.
To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add .69 pounds seasoning and .46 pounds maple cure to 2-3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
---------------------------------------------------------------------------------------------------------------------
To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add seasoning and cure to 2/3 cup water. Mix thoroughly into meat.
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks.
OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour. Starting out at higher temps can cook the outside of the sausage faster than the inside.
Then increase the temp to 165F-200F (depending on how fast you want it done) and cook until product reaches desired internal temperature.
To make smaller amounts....
Mix 2 tablespoons + 1-1/4 teaspoons seasoning + 1/8 teaspoon of speed cure with approximately 2 tablespoons of water per pound of meat.
Mix it with approximately 2 tablespoons of water. Same cooking procedure.
To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add 1.47 pounds seasoning and .06 pounds speed cure to 2-3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
---------------------------------------------------------------------------------------------------------------------
To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add seasoning and cure to 2/3 cup water. Mix thoroughly into meat.
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks.
OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*.
After cooking refrigerate or freeze.
SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour. Starting out at higher temps can cook the outside of the sausage faster than the inside.
Then increase the temp to 165F-200F (depending on how fast you want it done) and cook until product reaches desired internal temperature.
To make smaller amounts....
Mix 2 tablespoons + 1/4 teaspoons seasoning + 1-3/4 teaspoon of maple cure with approximately 2 tablespoons of water per pound of meat.
Mix it with approximately 2 tablespoons of water. Same cooking procedure.
To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate.
Add 1.25 pounds seasoning and .46 pounds speed cure to 2-3 cup water. Mix thoroughly into meat.
Roll into logs or stuff into casings.
GARLIC SUMMER SAUSAGE
To make 5 lbs.....
Add entire seasoning and cure packets to 2/3 cup water.
To make smaller amounts....
Use 1 tablespoon seasoning + 1-3/4 teaspoons of cure per pound of meat.
Mix it with approximately 2 tblspns of water.
For 25 pound units...
Add entire seasoning and cure packets to 2-3 cups of water. Mix thoroughly into meat.
OVEN:
Cook at 100°F for 1 hour. Increase cooking temperature to 180° (165°-180° for smoker) until product reaches desired internal temp.*
After cooking refrigerate or freeze.
*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.
BREAKFAST SAUSAGE
For 5 pounds ground pork or pork/venison combination (use at least 20% pork) mix entire seasoning packet with 2/3 cup water.
For smaller batches mix 2-1/2 teaspoons seasoning with 2 tablespoons of water per pound of meat.
Add to meat and mix thoroughly.
Stuff into 19mm-21mm sheep or collagen casings or leave bulk.
Eat fresh, refrigerate or freeze after preparation.
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.
MAPLE BREAKFAST SAUSAGE
For 5 pounds ground pork or pork/venison combination (use at least 20% pork) mix entire seasoning packet with 2/3 cup water.
For smaller batches mix 6-1/2 teaspoons seasoning with 2 tablespoons of water per pound of meat.
Add to meat and mix thoroughly.
Stuff into 19mm-21mm sheep or collagen casings or leave bulk.
Eat fresh, refrigerate or freeze after preparation.
WHY ADD WATER?
When making sausage it is important that you add water to the mixture. Adding water will...
- Help the seasonings (and cure) blend with the meat much better.
- Make mixing much easier.
- Make stuffing much easier.
Water will not weaken the flavor of the sausage.