Beef and Pork Sausage

Discussion in 'Sausage' started by alblancher, Oct 22, 2010.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I stuffed a batch of Pork/Beef sausage and took enough liberties with an old recipe that I am posting my version.  It’s going into either the cold smoker for a couple of hours and then into the offset or directly into the offset depending on the weather.

    The original recipe called for Dextrose and Citric acid.  I had neither and would not have included either except that I had some Fruit Fresh left over from canning season so it ended up in the sausage.

    Something else to watch out for, when expanding a recipe always go back to the Cure label for proper amounts.  The original recipe called for almost 4 teaspoons of Cure

    6 lbs ground Chuck

    6 lbs ground Pork Butt

    2 oz salt

    2 oz Fruit Fresh

    2 ¾ teaspoons of Cure #1

    2 Heaping Tablespoons prepared yellow mustard more like 4 level Ts

    3 teaspoons garlic powder

    2 teaspoons cumin

    1 teaspoon hot smoked paprika

    3 Tablespoons dried minced onion

    I mixed all ingredients until the meat became sticky and chilled for 24 hours.

    After the rest period I did a fry test and the sausage has a great smooth taste.  None of the individual ingredients dominate the sausage.  There’s just a hint of mustard and onion. 

    I added about 1 ½ cups of ice water to make stuffing easier.

    After a hour of untangling a hank of natural pork casings I processed the links using less than one length of casing.  I learned my lesson this time and returned the unused casings to storage in individual zip locks with a coating of salt and bit of water.

    Here’s the Qview of the sausage before smoking.  More pics to follow

     [​IMG]

     Al
     
  2. old poi dog

    old poi dog Master of the Pit OTBS Member

    Very nice.....looking forward to some views of the smoked sausage......[​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Sausage looks good to me there Al. The recipe sounds good so I can't wait to get the how it taste answer too.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMmmmm,

    Can't wait for the "smoked" pics!

    Bear
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice.................
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    yes very nice
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    It should be cool enough tomorrow to do a cold smoke in the morning so I'll use pecan and a bit of oak for 4 or 5 hours.  I'll finish it in my offset with lump and pecan splits.  Wifey wants sausage poboys for dinner.  I'll post pics and results Sunday when I get back to my internet connection.

    Thanks for the shout outs guys

    Al
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    4 hours in the cold smoke and a couple of hours in the offset until 165.  Doing the cold smoke before the offset really adds a lot of smoke flavor to the sausage.   When if first came off the off-set it was so juicy that cutting it left a puddle on your plate.  I let it sit in the refrigerator for a couple of hours and the juice went back into the meat.  Great flavor not to much of any single spice but I may  add a bit of extender next time I make this recipe because it was pretty dense.  Great with yellow mustard and I'm going to try some with my red beans tonight.

    Thanks for looking

    Al

    [​IMG]

    [​IMG]
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks real good from up the road!
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I was waiting for!!!

    Freakin' NICE !!

    Thanks,

    Bear
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Thanks for the Q. Whats fresh fruit in the recipe? is that a spice or just misclaneous fruit you had.
     
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Fruit Fresh is a preservative/flavor/color enhancer used in canning fresh fruit and jams.  It is basically Dextrose and Citric acid so I used it instead of the Dextrose and Citric acid called for in the original recipe.

    Al
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Evidently I cant read....... info the for thanx
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great looking sausage.

     I bought a stuffer this weekend.

     Now to get the last few items.

     Thanks for the recipe and Qview.
     
  15. pandemonium

    pandemonium Master of the Pit

    Very nice, thanks for sharing...
     
  16. old poi dog

    old poi dog Master of the Pit OTBS Member

    From where I am sitting out here in the Islands, the sausage looks great.  I wish I had some for with my dinner right now...[​IMG]
     
    Last edited: Oct 25, 2010
  17. What is the extender used for???
     
     
  18. thebarbequeen

    thebarbequeen Smoking Fanatic

    Whoa!! Those look delicious! Thanks - these are going on the list when my grinder gets out from under the Christmas tree...
     
  19. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Wow those are nice!!
     
  20. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Alblancher what wood did you use? I have been experimenting with different types and have noticed that a good blend can make a difference. Thoughts?

    P.S. those look great !! Thanks for the pictures SB 
     

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