I gotta get me some gator tail and wild turkey if I can get me some nookie.
I kinda figured you must cook it different if you skin the turkey or it would be dry. I bet when you seal in foil with butter onions and other seasoning and slow cook in the smoker it would be some tasty. Now it's makes sense to skin it rather than pluck it.
Cheers and safe hunting
Rob
About out of venison sausage, needed a little for the kids to take home after Thanksgiving, made a little over 20 pounds Friday night and then smoked them today. 5 pictures of the project, grinding, stuffing, Beargrass used to hang meat in smokehouse and finished product.
Treefarmer
Sausage cont'd...
60% venison 40% pork
Recipe please.................
davedirt, The recipe is simple for a 60% venison/40% pork sausage-
Leggs pork sausage seasoning (package instructions plus the below additives)
sage (0.13 tablespoons per pound of meat)
cayanne pepper (0.065 teaspoons per pound of meat)
prague powder (Number 1 pink curing salt) use package instructions
Season, mix, grind-twice (course then fine), stuff casings (also works as bulk) then smoke.
Smoked for 5 hours - internal sausage temp got to 115 degrees, then used gas burner to raise internal temperature to 160 degrees ( took about 15 or 20 minutes) shut of gas and let wood burn completely down. Removed sausage from smokehouse after about 5 hours of cooling - internal temp was down to 60 degrees.
(The odd amounts per pound of seasoning comes from trying to duplicate the same taste year after year. Not as critical as it might seem except for the cayanne, you can over do it!)
Treefarmer
