cleglue
Head Chef
After reading Nick’s thread on making Soppressata and the recipe he posted for it I ordered the book…Charcuterie The Craft of Salting, Smoking, and Curing. It came in yesterday and last night I saw a recipe for Venison Sausage (Chef Milos’s County Venison Sausage) page 157. I had some venison in the refrigerator and I figured I’d give it a try. I had time to get it ground and stuffed but I’ll have to smoke it starting Friday night. This is the first time not smoking sausage right away so I hope this is okay. Has anyone smoked their sausage at a later time? I have it sitting in the refrigerator.
Since the recipe only was for 5 pounds of sausage I used the Kitchen Aide grinding attachment…now I know why I bought the 1/3 horsepower one from the Bass Pro Shop.
Here are the beginning pictures. I’ll post the results after I smoke them.
The CLEANUP done!
Since the recipe only was for 5 pounds of sausage I used the Kitchen Aide grinding attachment…now I know why I bought the 1/3 horsepower one from the Bass Pro Shop.
Here are the beginning pictures. I’ll post the results after I smoke them.
The CLEANUP done!