Patty Sausage

[eyeguy 54]

I like breakfast sausage so I got some Hi Country Fresh Sausage seasoning for wild game and pork. Country blend. Ground up 14 pounds of venny and pork butts this a.m. and went 50/50. First grind was coarse then added the water and seasoning, then mixed all up in a tub and re ground fine. Fried a patty... Really Good ! ! !

[nofishfisherman]

I'll be doing that in the next couple days. I usually come up with my own seasoning mix and it changes each time.

I also just got my bacon seasonings in the mail on Saturday so I need to find some time to smoke some venny bacon.

[Mike89]

that is always good meat!

[DonBo]

Smoked me up some vennie bacon just yesterday.

[nofishfisherman]

DonBo,

This is the first time I'll be trying the bacon. What temp did you smoke it at? How long did it take to come up to the required 150 degree mark? Trying to make sure I plan enough time to get it done.

I'm also hoping for a warm day, I've got a cheap charcoal smoker that doesn't love cold temps.

[DonBo]

I ran my smoker at about 200, it took less time than I thought it would, less than 2 hours. I did cut it into smaller pieces though, about 2" x 2" x 8" long. Wanted it done fairly quick, also wanted more area exposed to the smoke.

[leechlake]

I take it off in at 145 ish range. When I wait til 150 it continues to cook too much and gets overdone to my liking, it gets more like ham. Still good though.

[eyeguy 54]

what a bummer to have it like ham...