Dobesh Sausage Seasoning Mix with Cure - Czech Flavor Sausage Seasoning Mix for Venison, Beef, Pork, Elk, Deer, Wild Game and Domestic Meat - Sausage Seasoning Kit makes up to 25Lbs of Sausage (14 Ounces)
Product Price
$14.99
Product Review Score
4.14 out of 5 stars
76 reviewsWe found the best options for you
Loading...
When you order through these links, we may earn a commission at no additional cost to you.
Additional Product Details
- Making Homemade Smoked Sausage is a lot like cooking a Turkey on Thanksgiving - everyone has the "best" recipe. We've been smoking sausage for over 40 years and we still use the same recipe and simple steps:
- Step 1) Grind Dobesh Sausage Seasoning into the Meat: Mix the bag of Dobesh Sausage Seasoning and bag of cure (pink bag) with the venison and pork fat and then grind it to your preferred consistency. Substitute venison and/or pork with your preferred meat. Note below on the use of pork fat.
- Step 2) Mix Dobesh Sausage Seasoning Thoroughly: After grinding the meat with the sausage seasoning, mix the meat again to ensure the sausage seasonings and cure are evenly distributed.
- Step 3) Hydrate for Juiciness: Add a small amount of water or ice to the ground meat until it reaches your desired consistency. Add water in small quantities so you don’t over hydrate.
- Step 4) Chill: Place the mixture in the refrigerator for at least 24 hours to allow the flavors to blend and the cure to work.
- Step 5) Stuff the Sausage: Use a sausage stuffer to fill casings with the meat mixture.
- Step 6) Twisting and Linking: As the sausage fills the casing, determine your desired length and twist at regular intervals to create separate links.
- Step 7) Smoke or Cook: If you're smoking the sausage, do so at a low temperature (around 165-180°F) until the internal temperature reaches 155-160°F.
- Note on Using Pork Fat: Pork fat has a rich, savory flavor that enhances the overall taste of the sausage. Its natural sweetness and mild flavor complement the spices and other ingredients. Pork fat also helps retain moisture during cooking and smoking. Without enough fat, sausages can turn out dry and crumbly, especially if lean meats are used. Fat helps bind the meat and other ingredients together, ensuring the sausage holds its shape and consistency during processing and cooking. Lastly, Pork fat has a melting point that works well for sausage-making. It melts during cooking, distributing evenly and enhancing the sausage's consistency.
Our Policies
- Secure Checkout
- Guaranteed safe & secure
- Fast Shipping
- Fast shipping to your doorstep
You might also like...
