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Friday, October 10, 2008

Dove Sausage

This recipe belongs to a very talented smoking friend...and all around nice fellow named Texas Hunter. :)

Texas Hunter's recipe....

2.5lbs Dove Meat
4.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer

Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes...
Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours. Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.

I wanted to use the sausage to stuff some canadian bacon, so I cut the recipe in half. I also used Texas Hunter's recommendations in the bottom paragraph of the recipe and adjusted the spices.

I stuffed the canadian bacon and had enough left over to make this small log of sausage...
The stuffed canadian bacon....

The boneless dove breasts....

Grind the pork...

And the dove........

Mix the seasonings with the beer.....

Onto the smoker with some hickory...

The sausage and the stuffed canadian bacon.....

The sausage was very tasty..... I will be making more in the future. :)
Thank you again Texas Hunter!!! :)


Caribou said...

Never knew you could make sausage out of dove, looks terrific.
Really enjoying your blog, great recipes and photography?
keep up the beautiful work!

cowgirl said...

Thank you Carolyn! Good to see ya!

The dove sausage is great.. I really liked it stuffed into a roll of canadian bacon too.

Thanks again for your kind words!

Unknown said...

What temp did you smoke the sausages at?

Thank you,

cowgirl said...

Hi Shaun,
I used a smoker temp of 275F. The sausage doesn't benefit from low and slow smoking so 275F on up to 325F works.
Good luck to you!