Entailed in this excel sheet are recommended processing formulas and cooking aids. Always cook thoroughly.

Page 2 are the recipes just plug in the weight in the blue box and it gives you the exact weights. Click on the tab at the bottom of the page that says Recipe Sheet to get to the formulas. Below are common spices and their base level for spice level. You can change them to your individual taste. You can make any formula into a smoked sausage or summer sausage or fresh sausage. ADD CURE ONLY IF YOU ARE GOI If you would like you can substitute beer, wine, whiskey for the water in any of the formulas to give them a unique taste. it will give it an odd taste. Always cook to 170 degrees. pork 50% beef 50% venison 50% Garlic Granulated (preferred) 0.17% Black Pepper 0.48% Salt 1.90% Paprika 0.12% Cayenne Pepper 0.11% Sugar 0.05% Chili Powder 0.06% Sage rubbed 0.04% Fresh Jalapenos 1.00% Cheddar Cheese 1/4" dice 8.00% Water 5.00% Dry Jalapenos 0.45% Fresh Garlic 0.80% Cure (Sodium Nitrite) 0.25% Sodium Erythorbate 0.03%

use 20 mesh or 16 mesh

a.ka. Butcher grind pepper

also called ground red pepper

chop garlic and add it to the water then mix in For use in smoked sausage For use in smoked sausage

Sausage 1/2" grind first then 1/4" grind to finish. Stuff in Hog gut casings. Brat size or 35-38mm

Summer Sausage 1/2" grind first then 1/4" grind to finish. Stuff in Brown chub casings. Large diameter chubs. Poke a pin hole every couple of inch Smoke ofr 3-4 hours and then cook to 170 degrees and chill down to 40 degrees.

Salami lunchmeat (sliced sandwiches) 1/2" grind first then 1/4" grind to finish. Stuff into large diameter chub casings. Poke a pin hole every couple of inches to let brea Put in smoker without wood chips at 100 degrees for an hour to dry the outside. Smoke for 3-4 hours at 125 degrees. Cook to 1 Ground Venison Chili 1/2" Grind twice 50% Venison 50% Chuck

Ground Venison Hamburger 50% Venison 1/4" grind then 1/8" or 1/4" twice 50% Chuck Hot Dogs

1/2" then 1/8" twice stuff in sheep casing

For smoked sausage stuff into links or rings and smoke for 3-4 hours bring up to 165 degrees and For summer sausage you can stuff the regular, spicy or jalapeno and cheese. Just stuff them in summer sausage casing smoke For fresh sausage do not add the cure. just stuff and package and freeze For smoking sausage each smoker will be different. 4-6 hours is more than plenty of time to smoke. Keep your temperature around 125-145 while smoking. Just make sure you cook it to 165 and cool down a.s.a.p.

cook thoroughly.

The percentage below ARE NOT A FORMULA. D CURE ONLY IF YOU ARE GOING TO SMOKE give them a unique taste. Do not smoke them when you add alcohol.

oke a pin hole every couple of inches to let it breathe.

every couple of inches to let breathe. 4 hours at 125 degrees. Cook to 170. Cool rapidly pack and freeze

in summer sausage casing smoke for a couple of hours and bring them up to a 165 degrees and them chill them down to 40 degrees and p

d cool down a.s.a.p.

ill them down to 40 degrees and pack

Spinach and Feta Sausage Total Weight 100 #'s 45.00 50.00 0.35 0.48 1.80 0.05 0.05 0.50 2.50 0.15 0.75 7.00 109 oz's. 720.00 800.00 5.60 7.68 28.80 0.80 0.80 8.00 40.00 2.40 12.00 112.00

pork butt or chicken thigh venison or chicken breast fresh Garlic Black Pepper Salt Paprika Cayenne Pepper Sugar Water Cure (If smoked) Drained Frozen Spinach Feta Cheese Crumbles Total

45.00% 50.00% 0.35% 0.48% 1.80% 0.05% 0.05% 0.50% 2.50% 0.15% 0.75% 7.00%

Bacon Cheddar Total Weight 100 #'s 45.00 50.00 4.00 0.35 0.48 1.80 0.05 0.05 0.50 2.50 0.15 7.00 112 oz's. 720.00 800.00 64.00 5.60 7.68 28.80 0.80 0.80 8.00 40.00 2.40 112.00

pork butt or chicken thigh venison or chicken breast Bacon fresh Garlic Black Pepper Salt Paprika Cayenne Pepper Sugar Water Cure (If smoked) Cheddar Cheese Total

45.00% 50.00% 4.00% 0.35% 0.48% 1.80% 0.05% 0.05% 0.50% 2.50% 0.15% 7.00%

Apple and/or Cranberry Sausage Total Weight 100 #'s 45.00 50.00 0.12 0.35 1.80 0.08 0.05 0.50 1.00 0.15 0.07 7.00 106 oz's. 720.00 800.00 1.92 5.60 28.80 1.28 0.80 8.00 16.00 2.40 1.12 112.00

pork butt or chicken thigh venison or chicken breast Ground Nutmeg Black Pepper Salt Cinnamon Ginger Sugar Apple Juice Concentrate Cure (If smoked) Sage Dehydrated Diced Apple/Sweet Dry Cranberry Total

45.00% 50.00% 0.12% 0.35% 1.80% 0.08% 0.05% 0.50% 1.00% 0.15% 0.07% 7.00% If both use half and half

Sun-Dried Tomato and Feta Sausage Total Weight 100 #'s 45.00 50.00 0.35 0.48 1.80 0.05 0.05 0.50 2.50 0.15 0.50 7.00 108 oz's. 720.00 800.00 5.60 7.68 28.80 0.80 0.80 8.00 40.00 2.40 8.00 112.00

pork butt or chicken thigh venison or chicken breast fresh Garlic Black Pepper Salt Paprika Cayenne Pepper Sugar Water Cure (If smoked) Sun-Dried Tomato Feta Cheese Crumbles Total

45.00% 50.00% 0.35% 0.48% 1.80% 0.05% 0.05% 0.50% 2.50% 0.15% 0.50% Add to water to soften 7.00%

half and half

er to soften