Just a few of Eldon's favorite sausage and jerky recipes that he thought you might like to try. See 219 more in The Sausage And Jerky Makers' Bible Book.
Apple Cider Jerky - Bratwurst - Cheesedogs - Chicken Italian - Pork Sausage Links - Slimm Jimmy Sticks - Andouille - Salami - Pickle & Pimento Roll - Beef Brisket Bacon

Apple Cider Jerky

Who can resist the mouth-watering flavor of beef jerky? Some might even call this healthy, low-calorie, snack food an addiction. Add the sweet, tangy flavor of apple cider powder and apple juice concentrate to the mix and you expand its appeal even more, especially among this nation’s certified apple lover’s.





1 lb lean beef or venison [454 g]
1 1/2 tsp pickling salt [9.75 g]
1/4 tsp Prague Powder #1 [1.4 g]
1/4 tsp allspice [0.60 g]
1/2 tsp cardamom [1.4 g]
1/2 tsp cinnamon, ground [1.1 g]
1 1/2 tsp ground black pepper [3.75 g]
1 1/2 tsp granulated sugar [7.35 g]
1 tbsp apple cider powder [22.5 g]
1 cup apple juice concentrate [237 ml]

1. Cut away all visible fat and connective tissue from the beef or venison.
2. Chill meat to 31°F (-0.55°C), slice into 1/4” (0.64 cm) thick strips, cut across the grain for a tender bite or with the grain for a chewy bite.
3. Combine remaining ingredients in a glass bowl or other non-reactive container; mix well. Add meat strips, cover, and refrigerate overnight.
4. Next day, arrange cured meat strips on oiled racks or screens in a single layer, leaving enough space between the pieces to allow sufficient air flow.
5. Dry meat strips at 145°F (63°C) in usual manner until meat is dried to about 40-50% of its original weight (green weight).
6. Remove one piece of jerky from dryer, cool slightly. Bend jerky into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
7. Properly dried jerky should keep up to 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months.

Notes:
If you want to add a bit of sweetness, dribble honey over the top of the cured meat strips prior to placing them in an oven, smoker or dehydrator.

Although pink curing salt #1 isn’t required in the production of homemade jerky, it is recommended because it inhibits the growth of bacteria, reduces spoilage and improves the overall color and flavor of the finished product.

If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat. You can add more liquid smoke if desired.


Bratwurst

This is a type of German sausage made of pork and/or veal seasoned with a variety of spices including ginger, nutmeg and coriander. Though it’s available precooked, it’s primarily sold as a fresh sausage and must be cooked before eating. It’s usually grilled and served on a bun with sautéed onions , peppers and a swath of spicy mustard.





4 1/2 lbs pork butt [2.1 kg]
1/2 lb pork back fat [227 g]
2 1/2 tbsp table salt [54.8 g]
1 tsp marjoram, ground [1.4 g]
1 1/2 tsp mace, ground [3.9 g]
1 1/2 tsp white pepper [4.1 g]
2 tbsp powdered dextrose [17.4 g]
1 cup heavy cream [240 ml]
32-35mm prepared hog casings

1. Chill pork/fat to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl or tub; mix/knead well until the mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
Grilling fresh bratwurst takes a bit of skill because they must be fully cooked inside without burning the outside. One idea is to simmer the brat’s in hot water or your favorite beer for 7-10 minutes or until they are fully cooked. Then you can place bratwurst on the a grill or in a pan to brown.
.
Hunters may use venison in place of the pork butt to produce a first-class bratwurst. Use 75-80% lean venison trim to 25-20% pork fat.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.


Cheesedogs

With summer just around the corner and knowing how much my wife loves to cook out, I suggested we make a fresh batch of cheddar cheese dogs. Our homemade version has considerably less fat than store bought, and it’s heavy on the meat and cheese, so much so, that they literally ooze cheddar cheese at each bite!





1 lb cheddar cheese, diced [444 g]
4 lbs beef chuck, marbled [1.8 kg]
1 lb fresh beef fat [454 g]
2 1/2 tbsp pickling salt [48.7 g]
1 tsp Prague Powder #1 [5.7 g]
1/2 tsp celery seed, ground [1.35 g]
1 tsp mace, ground [2.6 g]
1 tsp onion powder [3.6 g]
1 tbsp white pepper [8.1 g]
1 1/2 tbsp powdered dextrose [13 g]
2 tbsp paprika [14.4 g]
2 tbsp corn syrup solids [27.6 g]
1/2 cup non-fat dry milk [47.3 g*]
1/2 cup ice cold water [118 ml]
32-35mm prepared hog casings

1. At least one day prior to making sausage grind cheddar cheese one time through a 1/2” (13mm) plate. Spread cheese on cookie sheet and freeze.
2. Chill beef/fat to 31°F (-0.55°C), grind 2 times through a 1/8” (3mm) plate.*
3. Combine ground beef/fat with remaining ingredients in a large bowl or tub; mix well until the mixture is sticky and batter like.
4. Divide batter into portions to fit food processor; emulsify until a smooth paste is obtained, add crushed ice as needed to keep meat paste below 50°F (10°C).
5. Transfer emulsified batter to mixing tub and gently fold in frozen cheese.
6. Stuff freshly mixed sausage batter into 32-35mm hog casings, twist into 5-6” (13-15 cm) links, refrigerate overnight to cure.
7. Next day, hang cheese dogs in a preheated 130°F (54°C) smoker with the dampers wide open; hold product at this temperature for one hour.
8. Add chips, close vents, and gradually raise smoker temperature to 170°F (77°C). Hold until sausage has an internal temperature of 152°F (67°C).
9. Upon reaching 152°F (67°C), remove links from smoker and shower with cold water until the internal temperature drops to 110°F (43°C).
10. Hang cheese dogs at room temperature for 1 hour to bloom.
11. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Note:
*You can achieve a good home emulsification by freezing the pork to 31°F (-0.55°C) before grinding it one time through a 1/8” (0.32 cm) plate, spread it out on a cookie sheet, refreeze and regrind up to four separate times.


Chicken Italian Sausage

When you tire of eating the same old sausage, made from the usual meats, why not opt for a new twist on an old favorite. The new chicken Italian sausage merges the earthy flavor of garlic and herbs with the pleasing flavor of chicken. Whether it’s grilled and served with sautéed vegetables or on a bun, chicken Italian sausage is sure to please.





5 lbs chicken thighs w/skin [2.27 kg]
2 1/2 tbsp table salt [54.8 g]
1 tsp oregano powder [2.3 g]
1 1/2 tsp garlic powder [4.65 g]
1 1/2 tsp coarse black pepper [3.9 g]
1 tbsp red pepper flakes [6.3 g]
1 1/2 tbsp dried parsley flakes [1.85 g]
2 tbsp fennel seed, cracked [21.6 g]
2 tbsp paprika [14.4 g]
2 tbsp powdered dextrose [17.4 g]
1/2 cup fresh cilantro chopped [23 g]
1/2 cup chicken broth [118 ml]
32-35mm prepared hog casings

1. Chill boneless thighs to 34°F (1°C), grind once through a 1/4” (6mm) plate.
2. Combine ground chicken and remaining ingredients in a large bowl or tub; mix/knead well until the mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
Serve chicken Italian sausage links atop a crusty roll with a swipe of yellow mustard and mayo, smothered with sautéed onions and sweet bell peppers.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.


Pork Sausage Links (Mild)


I’ll admit that store-bought pork sausage is okay table fare when you’re in a pinch, but why not make your own from hand-picked pork and recapture your family’s attention at breakfast time? You’ll save money and have a good time doing it.






4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/4 tsp cayenne pepper (0.55 g)
1/2 tsp ginger powder (1.15 g)
1 tsp nutmeg (2.0 g)
1 1/2 tsp thyme powder (2.85 g)
1 1/2 tsp ground black pepper (3.75 g)
1 tbsp powdered dextrose (8.7 g)
1 1/2 tbsp rubbed sage (5.85 g)
1/2 cup ice cold water (118 ml)
22-24mm prepared sheep casings

1. Chill pork/fat to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl or tub; mix/knead well until the mixture is sticky and batter like.
3. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into 4” (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
Hunters may use venison in place of the pork butt to produce a mild pork sausage. Use 75-80% lean venison trim to 25-20% pork fat.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.


Slimm-Jimmy Sticks


Did you know that the legendary “Slim Jim” was created in the basement of Adolph Levis during the Great Depression. I’m not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. Kids and adults are fond of these.






4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp ginger powder (2.3)
1 tsp celery seed, ground (2.7 g)
1 tsp onion powder (3.6 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp dry mustard powder (3.45 g)
1 1/2 tbsp ground black pepper (11.3 g)
2 tbsp paprika (14.4 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casing (or 21mm smoked collagen casing)

1. Chill beef/fat to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground beef/fat with remaining ingredients in a large bowl or tub; mix well until the mixture is sticky and batter like.
3. Stuff the freshly mixed batter into sheep or collagen casings; twist into 18” (46 cm) links, refrigerate product overnight to cure.
4. Next day, hang snack sticks in a preheated 130°F (54°C) smoker with the dampers wide open; hold product at this temperature for one hour.
5. Add chips, close vents, and gradually raise smoker temperature to 170°F (77°C). Hold until sticks have an internal temperature of 152°F (67°C).
6. Upon reaching 152°F (67°C)*, remove sticks from smoker and shower with cold water until the internal temperature drops to 110°F (43°C).
7. Hang sticks at room temperature for 1 hour to bloom (see page 159-160).
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. This will produce the shriveled appearance symbolic with
store-bought smoked sausage sticks.

Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. Use 85% lean venison trim to 15% beef fat.

*You may use soy-protein concentrate in place of non-fat dry milk.


Andouille


Andouille is a spicy sausage made with pork, red and black pepper, and garlic. It’s widely used in Cajun cooking, including jambalaya, gumbo, and red beans and rice. This versatile sausage can be used in any dish that calls for a spicy smoked sausage. It’s also excellent thinly sliced and served cold as an appetizer.





5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (47.3 g)
1 tsp Prague Powder #1 (5.7 g)
1/4 tsp bay leaf, ground (0.25 g)
1 1/4 tsp cayenne pepper (2.75 g)
1 1/2 tsp red pepper flakes (3.15 g)
1 1/2 tsp coarse black pepper (3.9 g)
1 tbsp thyme powder (5.7 g)
1 1/2 tbsp paprika (10.8 g)
6 cloves garlic, minced (34 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Chill pork butt to 34°F (1°C), grind one time through a 3/8” (10 mm) plate.
2. Combine ground pork with remaining ingredients in a large bowl or tub; mix well until the mixture is sticky and batter like.
3. Stuff freshly mixed sausage batter into 32-35mm hog casings, twist into 10 (25 cm) links, refrigerate overnight to cure.
4. Next day, hang sausage links in a preheated 130°F (54°C) smoker with the dampers wide open; hold product at this temperature for one hour.
5. Add chips, close vents, and gradually raise smoker temperature to 170°F (77°C). Hold until sausage has an internal temperature of 152°F (67°C).*
6. Upon reaching 152°F (67°C), remove links from smoker and shower with cold water until the internal temperature drops to 110°F (43°C).
7. Hang andouille at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water
bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the pork butt to produce a first-rate andouille sausage. Use 75-80% lean venison trim to 25-20% beef fat.

*The USDA suggests that the internal temperature of smoked sausage reach 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.


Salami (Smoked)


This version of smoked salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork, flavored with cracked black pepper, cardamom and garlic. It’s more in line with American tastes and very easy to make at home. I have been using this recipe/formula for years.






4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp cardamom (2.8 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp garlic powder (4.65 g)
1 tbsp paprika (7.2 g)
2 tbsp corn syrup solids (27.6 g)
3 1/4 tbsp cracked black pepper (32 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 1/2” (90mm) fibrous casing

1. Chill beef/fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground beef/fat with remaining ingredients in a large bowl or tub; mix well until the mixture is sticky and batter like.
3. Stuff freshly mixed sausage batter into fibrous casings (cut into lengths to fi your smoker), refrigerate overnight to cure.
4. Next day, hang salami chubs in a preheated 130°F (54°C) smoker with the dampers wide open; hold product at this temperature for one hour.
5. Add chips, close vents, and gradually raise smoker temperature to 170°F (77°C). Hold until chubs have an internal temperature of 152°F (67°C).*
6. Upon reaching 152°F (67°C), remove chubs from smoker and shower with cold water until the internal temperature drops to 110°F (43°C).
7. Hang salami chubs at room temperature for 1 hour to bloom.
8. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 52°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the beef chuck to produce smoked salami. Use 80-85% lean venison trim to 20-15% beef fat.

*The USDA suggests that the internal temperature of smoked sausage reach 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.


Pickle And Pimento Roll


Sweet pickle & pimento loaf has a consistency very similar to bologna except it contains finely chopped sweet pickles and pimentos––very tasty. This formula is stuffed into a fibrous casing, rather than a traditional loaf pan, in order to add smoke flavor to the product. It’s meant to be sliced and eaten cold as a luncheon meat.





3 1/2 lbs beef chuck (1.58 kg)
1 1/2 lbs fatty pork butt (680 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp cardamom (1.4 g)
1 tsp ginger powder (2.3)
2 tsp onion powder (7.2 g)
1 tbsp white pepper (8.1 g)
1 1/2 tbsp paprika (10.8 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 1/2 cups crushed ice (198 g)
1 1/2 cup sweet pickles, diced (206 g)
1 cup pimentos, chopped (224 g)
3 7/8” (100mm) fibrous casing

1.Chill beef/pork to 34°F (1°C), grind one 1 time through a 1/4” (6mm) plate.
2. Mix together ground beef and pork with remaining ingredients (except crushed ice, sweet pickles and pimentos) to form sausage batter.
3. Divide batter into portions to fit your food processor; emulsify each portion, adding flaked ice as needed to hold the batter mixture near 50°F.
4. Transfer batter to mixing tub, gently fold in pickles and pimentos.
5. Stuff freshly mixed sausage batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure.
6. Next day, hang rolls in a preheated 130°F (54°C) smoker with dampers wide open; hold product at this temperature for one hour.
7. Add chips, close vents, and gradually raise smoker temperature to 170°F (77°C). Hold until rolls have an internal temperature of 152°F (67°C).*
8. Upon reaching 152°F (67°C), remove rolls from smoker and shower with cold water until the internal temperature drops to 110-120°F (43-49°C).
9. Hang pickle and pimento rolls at room temperature for 1 hour to bloom.
10. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
*The USDA suggests that the internal temperature of smoked sausage reach 160°F (70°C) when checked with a quick-read digital thermometer.

*You may use soy-protein concentrate in place of non-fat dry milk.


Beef Brisket Bacon


Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. When he sampled our beef bacon at a recent breakfast get together, he was eager to make his own. So “Jay Stone” here is the formula I promised. The most difficult part of the whole process is waiting for the bacon to cure.





5 lbs beef brisket (2.27 kg)
1 1/2 tbsp liquid smoke (22.5 ml)
1 tsp Prague Powder #1 (5.7 g)
1/3 cup pickling salt (102 g)
1/2 cup molasses (168 g)
1 1/2 cups dark brown sugar (348 g))
bacon hanger*

1. Trim fat on bottom side of brisket to 1/4” (0.65 cm) thick, place in shallow container, paint surface of brisket with liquid smoke.
2. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and ends of the brisket.
3. Transfer brisket to Ziploc freezer bag, seal bag, cure in a 38°F (3°C) refrigerator for 7 days, turning brisket bacon every day.
4. Remove brisket from Ziploc bag, rinse away excess cure with cold water.
5. Hang brisket in preheated 110°F (43°C) smoker, vents wide open, hold (no smoke) until surface of brisket is dry to the touch.
6. Close dampers to 1/4 open, raise smoker temperature to 130°F (54°C), smoke 2-3 hours or until desired color is reached.
7. Increase smoker temperature to 170°F (77°C), hold until the brisket bacon reaches an internal temperature of 125°F (52°C).
8. Remove finished bacon from smoker and refrigerate overnight. Next day slice beef brisket bacon and *cook in usual manner.
9. Beef bacon can be stored safely in a 38-40°F (3-4°C) refrigerator up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
*Though bacon has been cured and smoked, it must be fully cooked before it can be eaten. Since there’s really no way to determine the temperature of meat sliced as thin as bacon, to be safe it should be cooked until it’s crispy.

If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. Pat dry before slicing.

*Stainless steel bacon hangers are available at most online sausage and jerky supply stores. They are about $8.00 each, but you’ll get a lifetime of use.