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Hickory Smoke Jerky Seasons 5 Lbs. of Meat Whole-Muscle Jerky Recipe Hickory Smoke Jerky Recipe Ingredients: 5 lbs lean meat 4 1/2 tablespoons salt 1 teaspoon curing salt 3 teaspoons AC Legg's hickory smoke flavoring or 1 1/2 teaspoons Eldon's liquid smoke 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon coriander seed, ground 1 teaspoon chili powder 1 teaspoon white pepper 1 teaspoon black pepper 5 cups ice water Directions: 1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better. 2. Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer. 3. Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents). 4. Slice the meat slabs into 1/4 to 3/8-inch thick strips. 5. Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well. 6. Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically. 7. Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips! 8. Dry strips at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used.

Sweet Italian Sausage Recipe Sweet Italian Sausage - 10 lbs. Fresh Sausage Recipe Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat , or 10 lbs. of Ground Pork Butt 4 tablespoons salt 2 tablespoons paprika 3 tablespoons fennel seed 2 tablespoons anise seed 1 teaspoon white pepper, ground 1 teaspoon black pepper 1 teaspoon red chili peppers ground 1/2 cup cold water 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk prepared 33-36MM hog casings If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork or beef or a mixture of the two.. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.

How to make Snack Sticks Snack Sticks Ingredients: 10 lbs lean ground meat 2 teaspoons curing salt 4 tablespoons salt 3 teaspoons white pepper 3 teaspoons nutmeg 3 teaspoons celery seed 3 teaspoons garlic granules 1 tablespoon cayenne pepper 1/2 cup Flavor Binder 86 1 cup cold water Casings: 1 strand 22 mm collagen casings Directions: Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings. See Directions for Oven Processing or Directions for Smoker Processing After oven or smoker processing remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Learn how to make your own Pepperoni with this free recipe. Pepperoni - Makes 10 lbs. Smoked Pepperoni Ingredients: 10 lbs lean ground meat (10-15% fat) 2 teaspoons curing salt 4 tablespoons salt 2 teaspoons garlic granules 1 tablespoon paprika 3 tablespoons cayenne pepper (more is optional) 2 tablespoons anise seed 1/4 cup dextrose 1/4 cup corn syrup solids 1 cup Flavor Binder 86 1 cup cold water Casings: 12-14 ft. 33-36 mm hog casings (8" links for pizza) 1 strand 22 mm collagen casings (pepperoni sticks} 9 (1" x 16") fibrous casings (1" for pizza) Directions: Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure. See Directions for Oven Processing or Directions for Smoker Processing. Remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Fresh Breakfast Sausage Recipe Country Sausage (Breakfast) - 10 lbs. Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat, or 10 lbs. of Ground Pork Butt 4 tablespoons salt 1 3/4 teaspoons white pepper 3 1/2 teaspoons sage, ground 2 1/2 teaspoons thyme, ground 2 1/2 teaspoons nutmeg 2 1/2 teaspoons ground ginger 1/2 teaspoons crushed red chili peppers ground 1/2 cup cold water 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk prepared 33-36MM hog casings For Hot Country Sausage follow the above recipe, only use 1 1/2 tablespoons crushed red chili peppers ground, more if you like it hotter. Taste test. If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground beef or pork or a mixture of beef and pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.

Make your own Bologna and Franks Hotdogs -Makes 10 Lbs. Bologna and Franks -10 Lbs. Smoked Sausage Recipe Ingredients: 7 lbs lean meat 2 lbs. pork butt 1 lb. beef or pork fat 4 tablespoons salt 2 teaspoons curing salt 2 tablespoons paprika 2 tablespoons onion powder 2 tablespoons garlic powder 3 teaspoons white pepper, ground 2 teaspoons cardamom, ground 2 teaspoons mustard seed powder 2 teaspoons mace 1/2 cup corn syrup solids 1/4 cup powdered dextrose 1/2 cup ice water 1 cup flavor binder 86 or 2 cups non-fat-dry milk Bologna requires 3 (4 x 16") prepared fibrous casings. Directions: Grind meats and fat together 3 times through fine (1/8-inch) grinder plate. Combine ground meat mixture with all remaining ingredients; mix/knead well. Regrind seasoned meat mixture through fine plate (1/8") one additional time. Stuff seasoned mixture into prepared fibrous casings or hog casings if you are making franks; tie bologna - twist franks into 6" links. Cure stuffed product overnight in refrigerator. Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature of bologna or franks reach 160 degrees F; at which time product is fully cooked. Shower product 2 to 3 minutes with cold water. True venison lovers can grind together 8 lbs. of trimmed venison and 2 lbs. of fresh pork fat for the above recipe.

Smoked Summer Sausage Recipe Ingredients: 10 lbs lean ground meat (10-12% fat) 4 tablespoons salt 2 level teaspoons curing salt 2 teaspoons liquid smoke 3 tablespoons corn syrup solids 3 tablespoons powdered dextrose 2 tablespoons mustard seed, whole 1 tablespoon white pepper 2 tablespoons black pepper, cracked 1 teaspoon coriander seed 1 teaspoon garlic granules 1 cup cold water 1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk 5 (2" x 16") prepared fibrous casings To prepare fibrous casings soak 15 minutes in warm water prior to using. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure. See Directions for Oven Processing or Directions for Smoker Processing. Remainder should be frozen until needed. True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.

Polish / Kielbasa Sausage Recipe Polish/Kielbasa - Seasons 10 Lbs. Smoked Sausage Recipe Ingredients: 8 1/2 lbs. lean meat 1 1/2 lbs. beef fat 2 teaspoons curing salt 4 tablespoons salt 2 tablespoons powdered dextrose 2 tablespoons garlic granules 2 tablespoons yellow mustard seed, ground 1 tablespoon white pepper 1 teaspoon nutmeg 1 teaspoon cardamom 1 cup cold water 1/2 cup flavor 86, or 1 cup non-fat-dry milk prepared 33-36MM hog casings Directions: Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate. Combine ground mixture with all remaining ingredients (except casings); mix/knead well. Regrind seasoned meat mixture through medium plate (3/16-inch) one more time. Stuff seasoned mixture into prepared hog casings; twist into 8" or 18"links. 18" links are hung horseshoe style. Cure stuffed sausage overnight in refrigerator. Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature reaches 160 degrees F; at which time product is fully cooked. Shower product 2 to 3 minutes with cold water.

Hot Italian Sausage Recipe - For 10 lbs. of Meat Fresh Sausage Recipe Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat, or 10 lbs. of Ground Pork Butt 4 tablespoons salt 2 tablespoons fennel seed 1 1/2 tablespoons anise seed 1 1/2 tablespoons dextrose (sugar) 3 teaspoons coriander seed, ground 1 1/2 tablespoons paprika 2 3/4 teaspoons red chili peppers ground 1 cup cold water 1/2 cup flavor binder 86, or 1 cup non-fat-dry milk prepared 33-36MM hog casings If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground beef or pork or a mixture of beef and pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage.

Fresh Bratwurst Sausage Recipe - For 10 lbs.of meat Fresh Sausage Recipe Ingredients: 7 lbs lean meat 1 1/2 lbs. lean pork butt 1 1/2 lbs. pork fat Or 10 lbs. of Ground Pork Butt 4 tablespoons salt 4 tablespoons dextrose 1 1/4 teaspoon white pepper, ground 1 1/4 teaspoon black pepper, ground 1 teaspoon nutmeg 1 teaspoon ginger 1/2 cup cold water 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk prepared 33-36MM hog casings If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings. Directions: Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor and make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. Another option is to shape sausage mixture into patties or use bulk style. Cook, fry, bake or broil just as you would any fresh pork sausage. True venison lovers can grind together 8 1/2 lbs. of trimmed venison and 1 1/2 lbs. of fresh pork fat for the above recipe.

Easy Smoked Turkey - Free Recipe Easy Smoked Turkey Recipe For 2 (12-14 lb.) turkeys, mix together the following ingredients in an ample size non-metallic vessel (5 gallon food-grade bucket works great). 2 1/2 gallons cold water 1 1/8 cup salt 3/4 cup sugar, granulated white 1/4 lb. curing salt 2 kitchen ladles of Eldon's liquid smoke Directions: Stir brine mixture together, Use brine pump or large injection needle to inject brine mixture uniformly into leg, thigh and breast. Submerge pumped turkeys and refrigerate for 48 hours. At the end of the 48 hours remove the turkey and follow these easy instructions: Fill a large kettle about half full of water; heat water to 170 degree simmer. Remove cured turkey from poultry brine and submerge in 170 degree hot water bath. Hold water temperature at 170 degrees until the internal temperature of the turkey is 160 degrees internally. May take up to 1 to1 1/2 hours depending on the size of the turkey. Remove turkey, and set at room temperature for 1/2 hour or until the outside of the turkey is dry. Optional: place in smoker and smoke for 1 to 1 1/2 hours. Remove turkey which is fully cooked at this time and ready to eat. Pretty simple.

Free Pemmican Recipe 4 oz. venison or beef jerky 4 oz. raisins 3 oz. currents, dried 6 tbsp. crunchy peanut butter 2 tbsp. honey, warm 1/2 tsp. cayenne pepper How to Make Pemmican To make Pemmican grind 4 ounces of jerky, 4 ounces of raisins and 3 ounces of currents two separate times through a 3/16" grinding plate into a medium-size mixing bowl and set aside. Combine 6 tablespoons of crunchy peanut butter with 2 tablespoons of warm honey; mix well. Add honey mixture to ground jerky, raisin, current mixture and 1/2 teaspoon of cayenne pepper; stir with spoon until it becomes a thick paste. Roll the pasty mixture into 1-inch balls, cool and store in freezer until needed. Try this recipe as is an see how you like it. If you want to make changes try adding your favorite spice. You can also add different dried fruits and nuts. Dried cranberries are excellent. It's easy to make so experiment until you find your winning combination. Makes a fantastic snack food for any occasion!