SAUSAGE AND JERKY MAKING
PICTURED ABOVE ARE RECENT BATCHES OF CARABOU POLISH SAUSAGE ON THE RIGHT AND CARIBOU JERKY ON THE LEFT I MADE IN BARROW.
1. Follow the sausage mix meat prep on the previous page. If you don't like to cook and you have money to burn I highly recomend you go the link provided below and ship your meat to Alaska Sausage in Anchorage. Be sure to ask them or any suasage kitchen how much meat per batch you have to give them to keep your meat seperate from others. Most kitchens throw everybodies meat and you only get credit for the weight you brought in. This means you work real hard to keep your meat clean and fresh and you wind up with dirt, hair and somebodies blood shot weasel meat. If the kitche won't tell you or gaurantee it then go to somebody else or get ready to make your own.

2. Grinding: Shops will charge you between 30 to 50 cents per pound to grind your meat. Buy 3lb of pork shoulder for every 10lbs of wild meat you have. Make them grind once course and mix and then a second time fine plate. Clean 5 gallon plastic bucket with lids is a good way to go. Again use the best meat not the worst with grisel and sinew, save that for soup.

3. Seasoning and skins: I will only use professional mixes. In Alaska I like Alaska Butcher Supply in Anchorage. You can buy mixes for 10 to 50lb batches. Breakfast suasage, Hot and Sweet Italian, Chorizo can all be made bulk packages with out skins what ever size package you want. If you want to make links or thuranger then you can get fresh skins for 10 to 25 lb batches.

4. Stuffing Links: You can spend from $100 to $400 dollars for a sausage stuffer and it is a wast of money unless you are going to make hundreds of pounds every year. Alaska Butcher Supply sell and Jerky Shooter for $39 dollars that works just fine for 1 1/2 inch skins and comes with several samples of flavors for jerky. Make small 5lb batches at first to experiment with tates and amount of sesonings. I am alergic to MSG but I have had no problems with eating reasonable amounts of sausage and jerky made with these mixes. You can find many fine recipies on the internet to make from scratch with out MSG or request one from your supplyer.
DAN'S HOME METHOD FOR SMOKED SAUSAGE AND JERKY
1. MIXING: Use heavy duty ruber gloves and plenty of water to get the meat mix slippery. You can use up to one gallon or more per 15 lb batch depends use your hands to let you know. The water bakes out but allows you to get and even distribution of the seasonings. Next add liquid smoke, experiment on quantities read the lable. Put the mixture away in the fridge to cure overnight.

2. COOKING: The next day pack the meat in your Jerky Shooter and select the tip for round skins or large flat jerky. Pre heat the oven to 300 to 350, put a water pan in the bottom of the oven. The jerky above I put on broiler or baking pans and I get a batch every 15 minutes and it comes out a beautiful red color. We call it elder jerky because you don't need teeth to eat it. If you use good meat ground and prepared this way you will never go back to the old tough chewy stuff.

SAUSAGE: Use the same method above but use a meat thermometer inserted in the meat and keep in oven untill the center of the meat reaches 160 degrees.

Let all meat cool for a few minutes and then place in fridgerator overnight. Small one or two gallon plastic totes you would use for washing dishes are great and can hold 10 to 15lbs of meat each. After cooling place meat in zip loc freezer bags and eat or give away
Have your meat ground, bring it home, wrap and freeze in 5 lb packages what ever you don't have time to mix and cook in two days. Relax, make small batches and taste, enjoy the process you worked hard and paid alot of money for the meat you have. One of my favorite recipies is German Polish sausage that grinds fresh potatoes in with the meat, a great mix. Again go to the link below to have your sausage made for you if you don't like to cook. If you have questions feel free to email me at [email protected]
ALASKA SAUSAGE
Hosted by www.Geocities.ws

1