Fresh Bratwurst

Recipe for 25 lb yield package

• 25 lbs. lean pork trims (85% lean)

• 3 lbs water

• 1 pkg Sausage Source Hot or Sweet Italian Sausage Seasoning

Grind all trims through 3/8” plate. Grind again through 1/8” plate. Add water and seasoning. Mix thoroughly. Stuff into casings, make patties, or package bulk.

Recipe for 25 lb yield package

18 ¾ lbs. lean pork trims (85% lean)
6 ¼ lbs. regular pork trims (75% lean)
3 lbs water
1 pkg Sausage Source Bratwurst Seasoning

Grind lean trims through ¼” plate. Grind regular trims through 1/8” plate. Add water and seasoning. Mix thoroughly. Stuff into casings, make patties, or package bulk.

Recipe for 25 lb yield package

• 15 lbs. lean pork butts

• 10 lbs. lean beef, venison or moose

• 1 pkg. Sausage Source Pepperoni Seasoning

Grind all meat through a 3/16” plate. Mix all meat well, adding all ingredients evenly. Then, regrind through a 1/8” plate. Mix well. The meat is now ready to stuff into hog casings. Hang at room temperature or 70°F for 2 days. Humidity is best for making pepperoni so hang during a damp or rainy day. Place pepperoni into cooler at 38°-40°F for at least 18 days.

Hang in smoke house for one hour at 110°F then raise temperature to 160°F for 8 hours with moist heat in the smoker. Remove from smoker or smoke house and chill in cold water to 100°F internal temperature. Hang at room temperature for 8-10 hours. Hang back in cooler 38°-40°F for 4 to 5 days. If not dry enough by that time, hang for 2 to 3 more days. This is a slow process, so be patient. It will be worth it!

Recipe for 25 lb yield package

• 15 lbs. beef or venison

• 10 lbs. pork butt or ground pork

• 2 ½ cups cold water

• 1 pkg of Sausage Source Seasoning with cure

Grind all beef or venison and pork through large holed grinding plate on meat grinder. Sprinkle seasoning and cure into meat while mixing together. Mix in cold water. Mix all ingredients together well. Let stand refrigerated for 1 hour. Meat will turn a grayish color, which means it is cured. Stuff mixture into fibrous casings. Tie ends with heavy cotton string. Pre-heat oven to 200°F. Place sausages into oven until internal temperature reaches 150°-160°F (use an instant read thermometer) approximately 4-6 hours depending on size of sausages. Cool down with cold water until internal temperature reaches 100°F. Refrigerate. Process may be done with a smoker.

Recipe for 25 lb yield package

• 25 lbs of 90% lean beef

• 1 pkg of Sausage Source Hot or Mild Beef Stick Seasoning with cure

Grind all beef through large holed grinding plate (3/8”) on meat grinder. Sprinkle seasoning and cure into meat while mixing together. Meat will turn a grayish color, which means it is cured. Mix well. Regrind though 1/8” grinding plate, stuffing into sheep casings. Pre-heat smoker to 100°F. Drape sausage on sticks, pieces not touching. Insert temperature probe in one sausage. Run at 100°F for 1 hour with dampers wide open. Increase temperature to 165°F. Put ¾ of a pan of moistened sawdust on burner and smoke for 5 hours. Close top damper to 1/8 open and bottom damper to ¾ open. Cook until internal temperature reaches 150°-155°F. Turn smoker off and let cool to 100°F. Remove beef sticks to cooler.
 

Recipe for 5 lb yield package

• 5 lbs. lean game or beef

• 1/4 lb. of honey

• 1/2 pint water

• 1 pkg Sausage Source Sportsman’s Jerky Seasoning #344

Grind meat through ½” hole plate (large). Mix in Jerky Seasoning #344. Add the 1 lb of honey and 2 pints of water. When thoroughly mixed, grind mixture again through 1/8” hole plate (small). Mix thoroughly so meat is tacky, and form strips by hand or by using the Jerky Shooter® or Jerky Cannon® (avilable at The Sausage Source). Another method would be to form in a pan and freeze for 1-½ hours, then remove and cut into strips with a serrated knife. Lay strips on screen and smoke at 155°F for about 6 hours or use a dehydrator. An oven can be used instead of a dehydrator, setting the oven at the lowest temperature with the door cracked open for 4-6 hours or until desired texture is reached. Cook jerky to room temperature and remove.

Wild Game Sausage (Universal for Red Meats)

Recipe for 25 lb yield package

• 18 lbs. beef, venison, bear, elk, caribou, moose, etc
• 7 lbs. pork butt or ground pork
• 4 cups cold water
• 1 pkg Sausage Source Seasoning without cure

Grind all venison and pork through large holed grinding plate on meat mixer. Mix all ingredients together well. Let stand refrigerated for 1 hour. Grind mixture into casings using large holed grinder plate for course sausages or fine holed for smoother sausage. Stuff into desired size links.

Recipe for 25 lb yield package

• One 25 lb. batch pkg Sausage Source Corned Beef Seasoning

• 1 ½ gallons of ice cold water

Mix all but the packet of spices together until dissolved thoroughly. This is your brine. With a meat injector, pump beef or wild game briskets with brine (12 to 15% of the brisket’s green weight) with at least one ounce per pound. After pumping, place meat flesh side up. Sprinkle corned beef spice over product in plastic tub or stainless steel container. Place next piece flesh side down on top of the last piece and sprinkle on it. Continue in this pattern until 25 lbs. is spiced. Next, add enough of the brine to cover the product completely and the container is full. Place cover over the container and weight the meat down. Make sure all the meat is covered with brine. Allow product to cure at 38°-40°F for 3-4 days. Then, remove product from brine. Rinse with cold water and dry for 1-2 hours. Enjoy!
 

• Sausage Source Maple Cure #159

100 lbs of meat: 7lbs 4oz of cure

50 lbs of meat = 3 lbs 1oz of cure

25 lbs of meat = 2 lbs of cure

• Cold water:

100 lbs of meat: 1 gallon

50 lbs of meat: ½ gallon

25 lbs of meat: 1 quart

Rub cure on really thick per proportion chart above. Use plastic meat lug with cover. Add moisture, as noted in proportion chart above. Cover and keep at 45°F. Turn every 2 days, 6 days total time. If moisture dries, add moisture again to keep rub wet and sticky. Remove from container and wash in warm water. Dry for 1 to 2 hours. Hang in smoker and follow smoking procedure on page 9.

• 5 gallons cold water

• 5 lbs. Sausage Source Maple Cure #159

Mix 5 gallons of cold water (35°-40°F) and 5 lbs (5 pkgs) of Sausage Source Maple Cure thoroughly together. To check proper mixture, use a salometer. In the absence of a salometer, use an egg. An egg will float to the top with the proper mixture. Inject bellies (8-10% of gross weight) with above cure solution using a brine injector or pump. Place bellies in a plastic or stainless steel container and submerge in the same solution used to inject. Make sure bellies are submerged by weighting down, then cover for 4 days at 35°-45°F. Remove from cure and wash thoroughly with warm water. Let dry for several hours before smoking. Follow the smoking procedure on page 9.

• 5 gallons cold water

• 5 lbs. Sausage Source Maple Cure #159

Mix 5 gallons of cold water (35°-40°F) and 5 lbs (5 pkgs) of Sausage Source Maple Cure thoroughly together. To check proper mixture, use a salometer. In the absence of a salometer, use an egg. An egg will float to the top with the proper mixture. Inject meat with solution making sure the cure is pumped around the bones and in all the muscles. Place in plastic or stainless steel containers and cover completely with pickling brine for 4-5 days at 35°-45°F. Remove from solution after 4-5 days and wash surface with brush using warm water. Put product in stockinette(s) and hang on smoke sticks. Follow the smoking procedure on page 9.