Dry Cure Farmer Sausage

[cdn offroader]

Made an all beef farmer sausage from a Kutas recipe using GB from this years beef side. Cold smoked for 3 12 hour sessions, and went to 45% weight loss. This is exactly the texture I like for salami. The flavor is a delicious smoky, peppery jerky-like flavor. Just the slightest amount of white mold formed on the beef middles.

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• cdn offroader
• Mar 9, 2015

A couple close ups

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• cdn offroader
• Mar 9, 2015

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• cdn offroader
• Mar 9, 2015

 

[swoodze]

CDN,

That looks awesome. What's the recipe please?

 

[pc farmer]

WOW

 

[cdn offroader]

 
CDN,

That looks awesome. What's the recipe please?

If you want the original recipe it is in Great Sausage Recipes and Meat Curing by Rytek Kutas,

but I changed it somewhat

5lbs lean Ground beef(original uses beef, pork and back fat)

3 1/2 tbsp salt

4 Tbsp corn syrup

1 Tbsp fine/coarse ground black pepper about 50/50

1 1/2 Tbsp dextrose

1 tsp cure #2

Grind meat, add spices, and put in container in refrigerator for 3 days, stuff in to beef middles, and incubate for 12 hours. I cold smoked for 3 days @ about 75f with  a water pan(not sure it made much difference to humidity at that temp), 12 hours/day and in the basement overnight, heavy cherry and pecan smoke. then dried to 45% weight loss.

 

[elginplowboy]

Congrats, looks really great

 

[atomicsmoke]

Very nice.

 

[swoodze]

CDN,

Thank you very much for that.

 

[dirtsailor2003]

POINTS!!!

That looks fantastic! Nice smoke and cure.

 

[brooksy]

That looks awesome!!

 

[disco]

Terrific looking sausage!

Disco

 

[cdn offroader]

Thanks everyone, it was tasty.

 

[gary s]

That's some nice looking sausage

Gary