Sorry it has taken me so long to get this recipe posted. Every time I would remember to do it I was not with the computer and visa versa would not remember when it was handy. Finally got both factors coordinated.
Blended Sausage 4/21/2020
Half pouch/packet (4oz) each of Walton’s Sausage Seasonings #1504, #147, #H110, & Holly plus added 3oz Rebel Butcher Supply mostly because I had a bit over 50 full pounds of meat, had the Rebel on hand, and like the Rebel seasoning blend. Had an old hand at deer sausage tell me years ago that venison takes more seasonings than straight pork and his suggestion was to use about 10% less meat per seasonings when making venison sausage so I try to stay around that which is why I had to add the Rebel to this 53 lbs batch.
(Walton's seasonings mostly come packed in half pound quantities to make 25lbs of finished sausage and I had used half of each packet earlier to make 10-11 lbs of each kind separately.)
Pork 27 lbs 4 oz
Venison 26 lbs
4 oz Walton #1504
4 oz Walton #147
4 oz Walton #H110
4 oz Walton #Holly
3 tsp Cayenne Powder
1 tsp Black Pepper
½ of a 2 oz bottle Crushed Red Pepper (Pizza Flake type)
Cure Salt #1 Pink
1 Cup Cold Water to aid stuffing flow (I dissolve the cure salt in the water while prepping the meats.)
Since this was a smoked link sausage I also added the Cure stuff at the recommended rate which I have to look up each time I do this. Basically this site says 1 oz by weight per 25 lbs sausage.
Cure Per Pound Calculator
