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. The percentage below ARE NOT A FORMULA. You can make any formula into a smoked sausage or summer sausage or fresh sausage. ADD CURE ONLY IF YOU ARE GOING TO SMOKE If you would like you can substitute beer, wine, whiskey for the water in any of the formulas to give them a unique taste. Do not smoke them when you add alcohol. it will give it an odd taste. Always cook to 170 degrees. pork beef venison Garlic Granulated (preferred) Black Pepper Salt Paprika Cayenne Pepper Sugar Chili Powder Sage rubbed Fresh Jalapenos Cheddar Cheese 1/4" dice Water Dry Jalapenos Fresh Garlic Cure (Sodium Nitrite) Sodium Erythorbate 50% 50% 50% 0.17% 0.48% 1.90% 0.12% 0.11% 0.05% 0.06% 0.04% 1.00% 8.00% 5.00% 0.45% 0.80% 0.25% 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 inches to let it breathe. 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 breathe. 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 170. Cool rapidly pack and freeze Ground Venison Chili 1/2" Grind twice Ground Venison Hamburger 1/4" grind then 1/8" or 1/4" twice 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 a couple of hours and bring them up to a 165 degrees and them chill them down to 40 degrees and pack 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. 50% Venison 50% Chuck 50% Venison 50% Chuck

Below are my favorite sausage recipes. Type in the weight in the blue box to get the exact amount of each ingredient Pork and Venison Total Weight Regular 100 #'s 45.00 50.00 0.80 0.48 1.80 0.05 0.11 0.50 2.50 0.20 oz's. 720.00 800.00 12.80 7.68 28.80 0.80 1.76 8.00 40.00 3.20 Pork & Venison Sausage with Jalapeno and Cheese Total Weight 100 #'s 45.00 45.00 0.15 0.48 1.80 0.00 0.50 0.65 8.50 3.50 0.20 oz's. 720.00 720.00 2.40 7.68 28.80 0.00 8.00 10.40 136.00 56.00 3.20

pork butt venison fresh Garlic Black Pepper Salt Paprika Cayenne Pepper Sugar Water Cure (If smoked)

45.00% 50.00% 0.80% 0.48% 1.80% 0.05% 0.11% 0.50% 2.50% 0.20%

Pork butt Venison Granulated Garlic Black Pepper Salt Cayenne Pepper Sugar Dry Jalapenos Cheddar Cheese Water Cure

45% 45% 0.15% 0.48% 1.80% 0.00% 0.50% 0.65% sub 2-1 fresh jalapeno 8.50% 3.50% 0.20%

Total

101 Total 10.0

Venison Pork Spicy Total Weight 10 #'s 4.80 4.80 0.03 0.02 0.04 0.18 0.01 0.01 0.05 0.25 0.02 10 oz's. 76.80 76.80 0.48 0.24 0.64 2.88 0.19 0.18 0.80 4.00 0.32

Andouille Total Weight 10

pork butt Venison Crushed Red Pepper Garlic Black Pepper Salt Paprika Cayenne Pepper Sugar Water Cure (If Smoked) Total

48.00% 48.00% 0.30% 0.15% 0.40% 1.80% 0.12% 0.11% 0.50% 2.50% 0.20%

Pork butt venison Garlic Sage Black Pepper crushed red pepper cure Ginger Salt Cayenne Pepper Sugar Water Cure Total

#'s 4.80 4.8 0.02 0.01 0.03 0.01 0.00 0.01 0.18 0.01 0.05 0.25 0.02 10

oz's. 76.80 76.80 0.29 0.16 0.45 0.19 0.03 0.08 2.88 0.18 0.80 4.00 0.32

48% 48% 0.18% 0.10% 0.28% 0.12% 0.02% 0.05% 1.80% 0.11% 0.50% 2.50% 0.20%

Fresh Bratwurst Pork and Venison Total Weight 10 #'s 4.80 4.80 0.01 0.05 0.17 0.01 0.01 0.05 0.04 0.25 oz's. 76.80 76.80 0.19 0.77 2.72 0.10 0.10 0.80 0.56 4.00

Fresh Pork & Venison Pan Sausage Total Weight 10 #'s 4.80 4.80 0.02 0.05 0.18 0.00 0.00 0.05 0.01 0.03 0.02 0.25 10 oz's. 76.80 76.80 0.24 0.77 2.80 0.05 0.05 0.80 0.08 0.48 0.26 4.00

Pork butt venison Garlic Powder Black Pepper Salt Mace Marjoram Sugar fresh onion Water

48.00% 48.00% 0.12% 0.48% 1.70% 0.06% 0.06% 0.50% 0.35% 2.50%

Pork butt venison Garlic Black Pepper Salt Ginger Nutmeg Sugar Thyme crushed red pepper Sage Water Total

48.00% 48.00% 0.15% 0.48% 1.75% 0.03% 0.03% 0.50% 0.05% 0.30% 0.16% 2.50%

Total

10

Hot Dogs Pork and Venison Total Weight 10 #'s 4.70 4.70 0.01 0.01 0.01 0.18 0.01 0.00 0.05 0.01 0.02 0.002 0.35 oz's. 75.20 75.20 0.22 0.19 0.18 2.88 0.19 0.06 0.80 0.16 0.32 0.03 5.60

Italian Pork and Venison Total Weight 10 #'s 4.70 4.70 0.02 0.05 0.02 0.18 0.01 0.05 0.03 0.35 0.01 0.02 oz's. 75.20 75.20 0.29 0.80 0.32 2.88 0.19 0.80 0.40 5.60 0.16 0.32

Pork butt venison Garlic Powder Paprika Nutmeg Salt Ground Coriander Ginger Sugar Onion Powder Cure Erythorbate Water

47.00% 47.00% 0.14% 0.12% 0.11% 1.80% 0.12% 0.04% 0.50% 0.10% 0.20% 0.02% 3.50%

Pork butt venison Garlic Powder Paprika Whole Fennel Salt Ground Coriander Sugar Black Pepper Water Crushed Red Pepper Cure

47.00% 47.00% 0.18% 0.50% 0.20% 1.80% 0.12% 0.50% 0.25% 3.50% 0.10% 0.20%

Total Total 10

10

Fresh Chorizo Total Weight 10 #'s 9.80 0.05 0.01 0.01 0.01 0.01 0.03 0.18 0.10 0.06 0.05 0.04 0.06 oz's. 156.80 0.72 0.19 0.19 0.19 0.19 0.48 2.88 1.60 0.96 0.80 0.64 0.96

Venison Pork Salami Sliced Lunchmeat Cook 165 degrees internal and chill to 40 immediately. Total Weight 10 #'s 4.70 4.80 0.02 0.04 0.19 0.01 0.01 0.05 0.30 0.01 0.01 0.02 oz's. 75.20 76.80 0.26 0.56 2.96 0.11 0.18 0.80 4.80 0.11 0.11 0.32

pork butt Chili Powder Oregano Cumin Ground Onion Granulated Garlic Black Pepper Salt Paprika Crushed Red Pepper Sugar Vinegar Water

98.00% 0.45% 0.12% 0.12% 0.12% 0.12% 0.30% 1.80% 1.00% 0.60% 0.50% 0.40% 0.60%

pork butt venison Granulated Garlic Course Black Pepper Salt Ground Coriander Whole Mustard Seed Sugar Water Ground Nutmeg Onion Powder Cure

47.00% 48.00% 0.16% 0.35% 1.85% 0.07% 0.11% Let sit in water for 0.50% an hour or two before mixing in. 3.00% 0.07% 0.07% 0.20%

Total

10

Total

10

English Banger Sausage

Venison Pork Pepperoni Cook 165 degrees internal then dry for 8 hours and chill to 40 immediately. Total Weight 10 10 #'s 4.70 4.70 0.05 0.03 0.18 0.02 0.02 0.10 0.00 0.08 0.01 0.15 0.00 0.00 oz's. 75.20 75.20 0.80 0.50 2.88 0.25 0.37 1.60 0.00 1.20 0.12 2.40 0.00 0.00 pork butt venison Granulated Garlic Coarse Black Pepper Salt Ground Fennel Ground Anise Sugar Paprika Red Wine Erythorbate Cure Citric Acid Cayenne Pepper #'s 4.70 4.80 0.01 0.01 0.19 0.01 0.01 0.08 0.11 0.10 0.00 0.02 0.00 0.01 oz's. 75.20 76.80 0.21 0.16 3.04 0.11 0.11 1.20 1.76 1.60 0.03 0.32 0.04 0.12 47.00% 48.00% 0.13% 0.10% 1.90% 0.07% 0.07% 0.75% 1.10% 1.00% 0.02% 0.20% 0.05% 0.15%

Total Weight

Pork venison Bread Crumb White Pepper Salt Ginger Mace Sugar Dextrose Honey Sage Water Wheat Flour Cure

47.00% 47.00% 0.50% 0.31% 1.80% 0.16% 0.23% 1.00% 0.00% 0.75% 0.08% 1.50% 0.00% 0.00%

Total

10.0

Total

10

Bacon Venison Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 9.30 0.70 10.00 oz's. 148.80 11.20

Bacon Cheddar Venison Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 8.70 0.70 0.60 10.00 oz's. 139.20 11.20 9.60

Venison Bacon

93% 7%

Venison Bacon 1/4" Diced Cheddar

87% 7% 6%

Jalapeno Cheddar Venison/Beef Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 4.60 4.65 0.60 0.08 0.08 10.00 oz's. 73.60 74.40 9.60 1.20 1.20

Mushroom Swiss Venison/Beef Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 4.50 4.50 0.70 0.30 oz's. 72.00 72.00 11.20 4.80

Venison Beef Chuck 1/4" Diced Cheddar Fresh Jalapeno Diced Fresh Onion Diced

46.0% 46.5% 6.0% 0.8% 0.8%

Venison Beef Chuck 1/4" Diced Swiss or Mozzarella Canned Mushroom Slices

45.0% 45.0% 7.0% 3.0%

10.00

Blue Cheese Venison/Beef Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 4.65 4.65 0.70 oz's. 74.40 74.40 11.20

Roasted Garlic and Feta cheese Venison/Beef Burgers Season with your favorite Burger Seasoning- Grind all through 1/4" plate twice Total Weight 10 #'s 4.60 4.65 0.70 0.05 oz's. 73.60 74.40 11.20 0.80

Venison Beef Chuck Blue Cheese Crumbles

46.5% 46.5% 7.0%

Venison Beef Chuck Feta Cheese Roasted Garlic Pods

46.0% 46.5% 7.0% 0.5%

10.00 10.00

FIL's Jerky Seasoning

Salt Garlic Black Pepper Onion Powder Brown Sugar Meat Tenderizer

62.50% 5.25% 28.50% 1.25% 2.00% 0.75% 100%

Directions Remove all fat from Surface of Meat. Cut meat in to 1/4" strips approximately 3" or whatever length you desire. Take a rectangle square pan and sprinkle the rub on the pan until you cover the bottom. Next place a layer of meat in the pan. Sprinkle more rub on top until everything is thoroughly coated. Now continue to place layers until you run out of meat. Always cover the last layer with the rub mixture. Cover the top with foil and place in the refrigerator for 24-36 hours.

Smokehouse Place in the smoke house on racks at about 150 degrees and smoke the product for approximately 1 hour. Continue to cook pro for an additional 10 hours or until it reaches the optimum chewiness you desire. Remove and let cool and package. Dehydrator-- To add smoke flavor dip the meat in liquid smoke before placing it in the seasoning pan. Layer in product leaving space for air to flow in between the racks. Set dehydrator on it's hottest setting (around 155-165) and let it go for 8 hours. Check periodically for the proper chewiness.

Teriyaki Flavor If you want to add some teriyaki flavor. Buy Teriyaki sauce (looks like Soy Sauce not the thick sweet version) and marinate the meat in it for about 45 minutes before you do the rub.

length you desire. t place a layer of meat ace layers until you run out the refrigerator for 24-36 hours.

mately 1 hour. Continue to cook product let cool and package.

est setting (around 155-165)

k sweet version)