Is anybody on the OB willing to share their recipes?

This year I plan on doing it myself, as I am not impressed with the local processors (in OKC)

I searched but did not find any... TIA

Nobody?

For your trouble :

I made some breakfast and German link over the weekend. Just bought the packages from bass pro. Added some crushed red pepper and red pepper to them. Turned out really good IMO.

Texas Bow hunter member Mesquite Country has some good ones.

Max06 is right. I've made a few of these myself, all very good.

Sausage

Great, that's where I'll start then. Thanks!

Search here... http://www.smokingmeatforums.com/f/

1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat

That's very similar to what I use.

quote:

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1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat

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so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?

quote:

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quote:

---

1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat

---

so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?

---

We use a 26oz (1lb 10 oz) container of Morton salt per 100 lbs of meat. My dad and I will put 3-4 oz of cure or pink salt in too but back off the equal amount of regular salt. Others add it on top of the full salt amount. Never added sage or any other crap like that. Some have tried using garlic powder instead of fresh but fresh is definitely better. That's our old original family recipe used forever. Simple simple.

quote:

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quote:

---

quote:

---

1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat

---

so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?

---

We use a 26oz (1lb 10 oz) container of Morton salt per 100 lbs of meat. My dad and I will put 3-4 oz of cure or pink salt in too but back off the equal amount of regular salt. Others add it on top of the full salt amount. Never added sage or any other crap like that. Some have tried using garlic powder instead of fresh but fresh is definitely better. That's our old original family recipe used forever. Simple simple.

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What about pork fat?

60% pork (shoulder)
40% venison
Can go 50/50 for dry sausage.

Mesquite Country's recipe for plain sausage was a hit. ( I did sausage sticks for snacking)

I plan to make some bigger links with it as well, saving a few pounds to try my hand at summer sausage, any suggestions for a summer sausage recipe?

Just got done making 800 lbs. of 70/30 link sausage, 200 lbs. of dried, and 50 lbs of panhaus. Love this time of the year.