Smokies w/ High temp Cheese - Q-View

Discussion in 'Sausage' started by smokin - k, Nov 14, 2011.

  1. smokin - k

    smokin - k Meat Mopper

    So this is my second attempt at any form of sausage and I think it turned out better than I could have expected. I followed NEPAS' lead and do have to tell you that the tang in these (from the buttermilk) is amazing. Not to mention the overall spice and texture. The only thing I did a little different than what was listed below is I added about 3/4 lb of high temp cheddar as well as 3/4 lb of high temp pepper jack into a double batch of smokies. Oh and I cut the cayenne in half and replaced it with my own Chipotle powder. 10 pounds coming up!  Happy Smoking, Smokin - K  

    For a 5 lb batch you will need.

    4 lbs lean beef

    1 lb ground pork

    1 tsp cure #1

    2.5 Tbs non iodized salt. I used pure salt for sausage makers.

    2 oz dark brown sugar

    1 Tbs cayenne or more to taste

    1/2 Tbs white pepper

    2 1/4 Tbs dextrose

    1 Tbs granulated garlic

    1.5 Tbs ground mustard

    2 Tbs onion powder

    1 Tbs ground coriander

    1/3 cup water (mix cure into this)

    3/4 cup buttermilk

    17-19mm collagen casing


    Here's the line up of spices and such...

    [​IMG]


    Safeway had a BOGO sale on Ranchers Reserve Beef and Bottom Round Steaks (7.75 lbs) (whatever the heck that is) I think its a fancy way of saying cheap steak.... Plus a small 3 pound chunk of Shoulder / Butt...  

    [​IMG]


    High temp cheese chopped up a little finer for these sticks. 3/4 lb of both...

    [​IMG]


    Pre mixing... I had to separate the ground meat to two different bowls as I tottaly forgot about my bacon tubs down stairs...

    [​IMG]


    After mixing

    [​IMG]


    Pump it!

    [​IMG]


    Into the fridge for a rest overnight to allow the butter milk and dextrose to do their thing.... Oh if your wondering that is a Manhatten on the rocks..

    [​IMG]


    Bear View

    [​IMG]


    Ready for one hour with no smoke at 100 degrees...

    [​IMG]


    With my AMZPS I start the hickory a rollin'

    [​IMG]


    This is about 3/4 of the way through.. Started at 120* smoker temp and bumped it up 10* every half hour until I peaked at 180.. My smoker holds awesome at low temp and the widely used 225* higher temps but has trouble between 150 and 200.. So I babied this along. Was able to keep a range between 175 and 190*... Thank goodnees for beer and the love of smoke!

    [​IMG]


    Pulled once the IT got to 156*. I added a water bath at about the half way point as they started to look a little dry.

    [​IMG]


    Let bloom outside on a drying rack... Cooled relatively fast on top of that cold stainless steel table. I flipped them every few minutes until cooled down. I brought them inside after about a half hour to finish blooming at room temp before vacuume sealing them up... I love my new Darth Vador looking BBQ gloves...

    [​IMG]


    The little guy didn't make it very long... Mmmmmmm Good!

    [​IMG]


    Wall O' Smokies!

    [​IMG]


    Packaged up and in the freezer now... Yes My name is Kean and those are Keen shoes I'm wearing! LOL!

    [​IMG]

    What a fun project...
     
    Last edited: Nov 14, 2011
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    This really looks great it is like your name the smoking king [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Awesome, the recipe sounds great. I haven't tried cheese in my sausage yet, but I will very soon.

    Thank-you for a great thread!
     
  4. smokin - k

    smokin - k Meat Mopper

    Thanks Ahron... I think the only thing I would do differrent next time would be just to make more.... LOL!
     


    Thanks Al... I've been wanting to try a sausage with cheese for a while now... My bucket list is getting smaller... Who am I kidding! With the amount of projects / idea's on this forum I will never be complete! Happy Smoking, K
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great..................nepas is the king..............[​IMG]

    joe
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You did really good.

    [​IMG]
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job K, you can't go wrong with nepas recipes

                         [​IMG]
     
  8. smokin - k

    smokin - k Meat Mopper

    Thanks guys...! My coworkers are raving about them now... Can't wait for my next sausage run.... Happy Smoking, Smokin - K
     

Share This Page