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I posted this question on the wrong forum earlier and as per Smokin Okies recommendation thought I would post it here.

I am wondering if it would be possible to do a dry sausage, similar to the venison 'beer sticks' we love so much up North. Ready to eat, so to speak.
I would also like ideas for uncooked sausage for smoking and frying.
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Originally posted by d. merrell:
First, what is gator meat similar to....Chicken, beef, venison......

It is most like a combo of very lean pork with a bit of chicken/fish. It is not marbled, just a thick plug of fat running through the center of the tail that I remove. I can imagine gator fat is too tasty.
You could try this recipe. I have used it for beef, venison, elk, bear and goose. It is for a summer sausage type product. I would use 4lb gator to 1 pound ground pork or cheap sausage to add some fat content to hold it together. For fresh I would use the same meat portions and try a Bratwurst seasoning mix.

5 lbs. meat
5 rounded tsp. Morton Tender Quick Salt
2½ tsp. mustard seed
3 tsp. coarse ground pepper
1½ tsp. garlic powder
1½ tsp. onion powder
Mix all ingredients in large bowl, cover and refrigerate.
Next day, mix thoroughly again and refrigerate. Let set all of the next day (refrigerated). On the fourth day, form into 5 rolls. Place in smoker and smoke with apple wood at 150 for a couple hours and then set at 180 till internal is 152.
This sausage forms its own casings.
A note of warning – use only Tender Quick Salt and as specified; do not reduce the amount or proportion. However, the amounts of spices may be varied to suit your taste.
2 pounds ground alligator
2 pounds ground pork
1/2 pound ground pork fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup diced garlic
1/4 cup chopped red bell pepper
1/4 cup chopped parsley
1/4 cup sliced green onions
1/4 cup chopped sage
1/4 cup chopped basil
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste
15 feet casing for stuffing

In large mixing bowl, combine all of the above ingredients with the
exception of
the casing. Add one cup of ice water to the mixture and using both hands,
the ingredients well. Continue to mix in a rolling motion until the fat
of the pork coats the surface of the mixture. This is imperative if the
is to be moist and juicy since alligator by nature is quite dry. Once the
ingredients are well blended, you may wish to check the seasonings by
sauteing a
small patty in a frying pan. Correct seasonings if necessary. Stuff the
mixture in the hog casing and tie off in six inch links. To cook, poach
sausage in lightly salted water for three to five minutes. Grill over
pecan wood
or bake in a 375 degree F oven until golden brown, approximately ten to
MAKES: 25-6 inch links

hope this helps
joe b

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