Just make a 20Lb. batch of breakfast sausage using Walton’s seasoning No. 1504. Mixed 14 lbs ground bear with 6 lbs. ground pork butt. Added seasoning as per instructions and topped it off with 2 cups grade A maple syrup thinned with two cups warm water. Fried up a small patty for a taste test and Winner Winner Breakfast sausage dinner. Can’t wait till tomorrow morning for a larger taste test.
I made a batch of their Maple Sausage Seasoning this summer and it was a hit. You should give that a try sometime.
That sounds awesome! I’ve never tried breakfast sausage made from bear.
When I’ve done maple flavored sausage, I have done the Maple Flavored Pork Sausage like @Gomez suggested. Was the consistency of the sausage fine with adding 2 cups of syrup and 2 cups of water, or did it get a bit soupy at all?
This was a spur of the moment project and I all I had on hand was the regular seasoning so I had to wing it. I did a double grind but the final grind was with a 4.5 mm plate instead of the finer plate. It has a little courser texture but fries up fine. I mixed in the seasoning and maple syrup mixture in 3 stages by hand and it was a little soupy but it made it easier to get a consistant mix. After setting for about an hour the liquid had absorbed and it was just right. Next morning it was spot on. The next time I will add more seasoning. Maybe 25lb. seasoning pouch for 20lb. of meat. After sitting over night the seasoning flavors kind of dissapeared. I had this happen when I used bear in summer sausage. So I will make a note in my log book so I can compare the next batch. This weekend in bear pepperoni so I will keep you posted. Thanks again for great products.
Some wild game meats will have a stronger meat flavor or gamey flavor to them, which will mask a bit more of the seasoning and it won’t be quite what you expect if using just pork/beef/etc. So, if you’ve experienced that with some other bear sausages, you might try, as you suggested, to use a little extra seasoning when making bear sausage. I can’t give you too much detail on how much to use though because I’ve never made bear sausage… One thing that can also affect it is the fat content you use. More fat will help the flavor be a bit stronger and noticeable, so you could try adding a tad bit more pork butt, or just try to use pork with a higher fat % to help increase your overall fat ratio. I notice this a lot when making very lean chicken sausage and the flavor is not as strong with very, very lean meat than if I used the same seasoning in a fattier pork sausage.
I hope the pepperoni turns out great for you this weekend!
I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?
Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?
@kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!
If you get protein extraction my recommendation is low and slow!
@jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?
@jonathon Sounds great. Thank you!
@kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!
Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.
The major downside to collagen is that it will not accept a twist as natural casings will.
@jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.