Text 13888, 66 rader
Skriven 2011-07-25 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bangers
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> President's Choice make a nice banger here in Canada: all pork meat,
 JW> no by-products, just enough toasted bread crumbs, lightly but
 JW> noticeably spiced, with nice white pepper and nutmeg notes.

 DS> BUT -- are they still bangers?

Oh, very much so. Just well constructed ones.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kent's Wild Game Summer Sausage
 Categories: Sausage, Venison, Smoked, Bbq, Chilies
      Yield: 5 pounds
 
      5 lb Venison, ground, min 10% fat
      4 tb Morton Tender Quick (level)
    3/4 ts Onion powder
    3/4 ts Garlic powder
    3/4 ts Mustard powder
  2 1/2 ts Coarse ground black pepper
  1 1/2 tb Red pepper flakes
    1/2 tb Liquid smoke
      1 tb Soy sauce
  1 1/2 tb Worchestershire sauce
      3 tb Water
 
  Place the meat in a large mixing pan. Mix all dry ingredients in a
  bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1
  tablespoon over meat Mix meat Continue until out of the dry
  ingredients Mix all liquid ingredients and sprinkle across meat.
  Knead well. Roll into 4 or 5 rolls and cover.
  
  Place in refrigerator all night.  This must be done for the meat
  to cure. All night is the shortest time I recommend.  Two days
  does have a better flavor.  I have left it in the refrigerator for
  a week before cooking.
  
  Smoke between 150 and 200 degrees for two hours.  Turning over at
  the hour mark.  After two hours up the temperature to 325 degrees
  for an hour, turning over at the 30 minute mark.  Should be about
  done then.
  
  (Ground chuck or hamburger can be used in place of wild game too,
  remember 90/10)
  
  k From: Bbq@listserv.Azstarnet.Com

  I say 20% fat, add grated suet to make up as venison is under 5%.
  - JW


 
MMMMM

Cheers

YK Jim


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