Not only are these delicious and a great snack to take hunting but they are also fun to make. My son Eddie and I had a blast making these, it was actually our first attempt and all in all it went pretty well. We did have one blow out each on the casings but that was just part of the fun.
We smoked these on the RecTeq, ate our fill and froze the rest for hunting season.
Recipe by Chef Albert Wutsch. Prepared by the Ray Boys.
- Venison, cut into strips 3 lbs
- Pork Butt or Beef, cut into strips 2 lb
- Morton Tender Quick Salt 2 T
- Sugar 2 tsp
- Dry Hot Red Pepper Flakes 1 tsp
- Ground Coriander 1 tsp
- Ground Oregano 1 tsp
- Fresh Cracked Black Pepper 1 T
- Onion Powder 1 T
- Garlic Powder 1 T
Combine all spices, reserve. Grind meats twice. Add spices to meat, place in meat mixer or Grind a second time with spices. Always keeping meat and equipment ice cold. Cook and flavor test sample small patty in a skillet. Adjust flavor. Place in sausage stuffer with small tube and collagen casings. Smoke or slow cook at 200 degrees, Cook until 165 internal temperature. Remove, wash with cold water to stop cooking process.