You know, a smokehouse of this caliber doesn’t just throw itself together! While Darren was working diligently, I went ahead & processed some of the meat by making two more sausages that don’t have to be smoked…breakfast sausage & chorizo. Since we had venison, we used a 60/40 blend, meaning 60% ground pork & 40% ground venison. If you use too much venison, the sausage will be dry & tough when cooked…pork fat rules (just ask Emeril)!
As for the herbs, I ground the whole peppercorns, sage, thyme, & rosemary in a spice grinder…you can use a coffee grinder…to ensure they would be finely ground & could be evenly distributed. If you don’t have fresh herbs at your fingertips, you can use dried. The ratio is generally 3:1, fresh:dried…I know, you have to do math…you hate math…I’ve taught math, so I’ve heard it all! You can do it! (or you can Google the conversion!) You can still grind the dried herbs, if you so desire…after all, this is cooking, not baking, so you can do what you want…’cuz you’re a thug!
One last tidbit…I portion the breakfast sausage in one pound packages & wrap them in plastic wrap, as shown below. They turn into these nice little logs, which you can slice into patties…just like the pros!
Oh…one more last tidbit…I like to do the mixing by hand. The mixture is really thick & this way I can feel that the liquid is evenly distributed…you have to use your eyes to tell if everything else is evenly mixed!
5 pounds pork roast, coarsely ground (or 3 pounds ground pork and 2 pounds ground venison)
2 tablespoons salt
2 tablespoons brown sugar
1 tablespoon pepper
4 teaspoons fresh sage
4 teaspoons fresh thyme
1 teaspoon fresh rosemary
1 teaspoon ground nutmeg
1 teaspoons cayenne
1 teaspoon red pepper flakes
1 cup water
Combine all, mix well.
If you’re going to eat it fresh, it’s best if allowed to chill overnight before cooking & enjoying!