Tradhunter - Traditional Archery Bow Hunting Forums

I have been working on this one for a few years and it's pretty good . I stuff it in 32 mm collagen casings. I bring this to finish temp in a hot water bath.


25 pounds meat (15 pounds pork, 10 pounds venison)
3/8 pound tender quick
1 ½ oz pepper
3/4oz coriander
¼ oz mace
1 oz mustard seed
1 ½ tbs lowery's
½ tbs onion salt
½ tbs garlic salt
1 ¼ quarts water
2 cups non fat dried milk


Dry at 110 for 1 hr (no smoke)
Smoke for 2-3 hrs at 170
Finish to internal temp of 155
Put in ice bath

I have a question, Josh.

How do you get those intricate measures in not Tsp or TBS but in oz and fractions thereof?

I'd hate to use my reloading scales and convert from grains to oz...

The dry no smoke seems to have it's own mystery and do you have/use an electric or other type smoker!?

Sure sounds like good victuals!

I bought a cheap cooking scale, they start at around 5 bucks.

i smoke mine in a Bradley, I love that thing but it's a bit small when you start doing sausage. I have plans of building a bigger one but......well it just hasn't got done!!

The pork to ven ratio can be adjusted, I usually end up buying a pork butt and grinding that, if you have access to pork trimmings you can use more deer meat.

Awesome! I am a HUGE bologna fan. Not cheap bologna, but good quality bologna is excellent.

That's good because deer meat isn't cheap!!!

LOTW wrote:That's good because deer meat isn't cheap!!!

TOO TRUE! I probably have $500 per pound in mine!

Yeah....I dont even want to TRY and figure up how much mine runs in reality. ...UGH! Its just so darn addictive!

Yeah, you could probably buy half a cow for what you spend on a season of hunting. More, if out of state!