Text 13139, 94 rader
Skriven 2011-07-08 08:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: An interesting job
==========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Reindeer Herder

 JW> $5500 per month plus company supplied snowmobile.

 DD> Nice pay

That's not a ton of money way up there in the land of $6 milk and $5
lettuce. Of course there are all the free caribou steaks you can
handle as a fringe benefit.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Hard Mettwurst Smoked Summer Sausage
 Categories: Venison, Sausage, Pork, Smoked, Grill
      Yield: 4 pounds
 
  2 1/2 lb Deer or elk, trimmed
  1 1/2 lb Pork shoulder or butt,
           Untrimmed
      1 tb Canning salt
  1 1/2 tb Ground pepper
      4 ts Morton's Tender-Quick
      1 ts Sugar
      3 ts Garlic powder
    1/2 ts MSG
    1/4 ts Cayenne pepper or more
      5 oz Cold water
    1/4 ts Garlic powder
      1 ts Coarse black pepper
 
  Mix the spices with the water, then mix this with the ground meats
  thoroughly. Grind again with a hamburger plate (1/8 inch holes)
  for a finer textured sausage. Makes 3 sausages.
  
  To smoke sausage without casing:
  
  Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4
  pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter
  by 10" to 12" long. Place each loaf on an 18" long piece of
  plastic wrap, then roll up tightly. Knead this sausage loaf
  carefully to eliminate air pockets in the sausage. Prick any air
  pockets with knife or ice pick, and twist the ends loosely to make
  a temporary casing.
  
  Place the wrapped sausage loaves running across the wires on your
  smokers grid. This will produce a better appearance on the
  finished product. Leave 1/4" space between sausages for heat
  penetration. Wet smoke-cook in a water smoker, or cook in a custom
  smoker or kettle grill, or oven, for 45 to 50 minutes at 250
  degrees. Do not exceed 275 degrees, or the plastic wrap may melt.
  You need to cook just long enough to "set-up" the meat, 120-130
  degrees internal.
  
  Remove the sausage from the smoker, and cool for 10 to 30 minutes
  in the plastic. You want the meat to reabsorb the liquids, for a
  moist sausage. Then, remove the plastic wrap. Remove any liquid
  and sediment from the surface with a paper towel. Dry smoke for 40
  to 60 minutes, to an internal temperature of 150 to 155 degrees.
  Check the temp with a meat thermometer from the end of the
  sausage. Remove immediately when done, cool and refrigerate.
  
  Age for 12 hours up to 5 days in the refrigerator for mellowing
  out before serving. Cover with foil or plastic to prevent drying
  out. This can be kept up to 6 months in the freezer without great
  loss of flavor by wrapping in foil and placing it in a plastic
  bag.
  
  Notes: I tasted the beef version of this recipe, which is made
  with 1 1/2 lb beef chuck & 2 1/2 lb pork, and does not have the
  extra garlic & black pepper at the end of the recipe. Twelve
  people made 1 sausage disappear in less than 10 minutes. Making
  this without the casing made for an irregular shape, but nobody
  cared!
  
  From "Barbecuing & Sausage-making Secrets" by the Culinary
  Institute of Smoke Cooking, Charlie & Ruthie Knote.
  
  Paul C. Gustafson   Bbq@listserv.Azstarnet.Com
 
MMMMM

Cheers

YK Jim


... I raise free-range gerbils.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)