Big Dave's Cheesy Jap Sausage

[bigwheel]

Big Dave's Cheesy Jap Sausage

Big Dave said this>

Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork
butts)

Mix all spices in ice water until dissolved. Pour spice mixture over meat
and mix until well blended. Stuff into casings. After stuffing, let casings
hang until dry to touch.

Once casings are dry, place in smoker. Cook at 130 degrees for one hour with
minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn
the desired mahogany color. After color is attained, reduce smoke, increase
cooker temp to 180 degrees and smoke until sausage reaches internal temp of
152 degrees. Takes 3.5 to 5 hours.

To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp
chedder coursley shreeded per lb of meat.

Note: If bacon trimmings are not used it will be necessary to add more salt
to compensate. Bacon bits/trimmings can usually be found at most of the
grocery stores. And, marjoram can be used instead of the parsley but I fing
the parsley gives a more subtle flavor profile as it is not as pungent as
marjoram. Use whichever one you prefer. And we prefer to double gring the
meat giving it a finer texture instead of adding any additional binders.

Hope ya like it!

BigDave

[Papa Tom]

Thanks BW and give my regards to Big Dave......

[DATsBBQ]

Now I'm going to make nice with a hunter so I can gain said venison. Too old and too lazy to get up at 3:00 am to partake in that activity. But I'll defend any one's right to do so.

[DJ]

Sounds Good! Never had sausage where Bacon was added to the mix, but am thinking it oughta be good. Was just talking with my Brother in Austin bout adding cheese to the sausage I have made up here. He's been getting some locally and is loving it! Down to a week left fer hunting in the big woods but spending next week at camp, so maybe I'll get lucky and have some deer sausage this year.
dj

[ChileFarmer]

BW, thanks for posting just what I was looking for. CF