Jerky and Sausages

[DaveW]

Does anyone else dabble in the fine art of Jerky Making or Sausage Making? Unfortunately for myself, venison is hard to come by in NYC, so I typically just use Beef for the jerky. For sausages I use a variety of Beef, Pork and Chicken typically.

Any tips or recipes anyone wants to share?

Latest  batch of Jerky finished last night, I used the following for seasoning/marinade and I am very very pleased, its pretty "hot" where you definitely feel the heat, but it doesn't destroy your mouth:

 

6 pounds of beef

6 oz Soy Sauce

6 oz Worcester Sauce

1 oz sesame oil

2 oz teriyaki 

few drops of liquid smoke

salt

pepper

onion powder

minced garlic

red chili flakes

cayenne
ginger (not to much, it's weird to measure)

1/3rd cup of brown sugar

3 oz Franks red hot

a few drops of various other hot sauces I have (4 in total)
12 Habanero Peppers
6 Jalapeno Peppers

4 Anaheim Peppers

If you don't like as much heat, just use the same seasoning/marinade and take out the peppers (maybe add in some more garlic/brown sugar and ginger as well) 

For sausages I have been messing around with hot links lately, I also have become a fan of chicken+apple+feta+dill sausages. Though I should probably start making some healthier ones.

Tips/Recipes/Ideas wanted!

Thanks!


 

[kab21]

I would like to be in your quality control team and sample all of this. I have no experience though.

[Badsmerf]

Looks good to me Dave. I've tried to start using nitrates a little but haven't seen much of a difference. I'm most likely not going to get a deer this year, so hopefully I'll get some from a buddy.

 

My favorite recipe so far is a black pepper recipe. Pretty similar to what you do just with more black pepper and no chilies. However, i like spice so i might try yours sometime.

[DaveW]

 

I would like to be in your quality control team and sample all of this. I have no experience though.

I could mail you some easy enough. I have a vacuum sealer so it can stay fresh in the mail. If you are serious pm your address and I will shoot you over some samples of each flavor as long as you give some feedback.

Ditto with anyone else who wants some.

First batch: I pay for everything, second batch I may ask for a dollar or two to help with shipping costs.

[kab21]

 

I could mail you some easy enough. I have a vacuum sealer so it can stay fresh in the mail. If you are serious pm your address and I will shoot you over some samples of each flavor as long as you give some feedback.

Ditto with anyone else who wants some.

First batch: I pay for everything, second batch I may ask for a dollar or two to help with shipping costs.

That is generous but shipping meat across borders will not make me any friends in the customs department. I have no doubt that you do this extremely well albeit with an occasional complete disaster during the learning process that dogs won't even eat.

[DaveW]

 

That is generous but shipping meat across borders will not make me any friends in the customs department. I have no doubt that you do this extremely well albeit with an occasional complete disaster during the learning process that dogs won't even eat.

I have sent it to Canada and Europe had no issues (it's allowed), it looks like the issue is "murky" in Taiwan though. Can't find a definitive answer.
 

If anyone could get in "trouble" it would be on my end anyways, but when you are talking about jerky it's a non issue.