Coming to the conclusion I am not a fan of 100% ground beef sausage or stix. I say 'almost fail' because the stuff is edible/passable but not what I'm looking for. I will say the 'tang' is definitely there with the addition of the ECA along with the buttermilk culture. I used a whole pepper 'medley' thinking the different colors of red, white, green & black would be interesting. All seem to have disappeared somewhere, perhaps to be found later on. Truthfully, biting into a whole peppercorn wasn't a thrill for me either. I'm certain of operator errors on my part that I'm viewing as a learning curve, this being my first true SS attempt. I screwed up by using 'pre-stuck' casings and after 4 hours of smoke and with my impatience running rampant I submerged it into a water bath to finish. Don't know what I was thinking....holes not only let the smoke in but water as well. So, I had SS swimming in it's own casing as I pulled it out of the bath. The overrun went into 30MM red casings that I found interesting, my original intent was to stuff with my Hot Links recipe. They faired better than the SS casing and the overall look of the interior is better. Live and learn....I'm thinking a 60/40 beef/pork ratio next time, no peppercorns but more cayenne for Zip or crushed red peppers. This chub will be sliced and brought to the bar to see what the peeps think through beer goggles. Perhaps a 93/7 ratio is in order? Again, I found no fault with Joes recipe...my error with the casing doomed the chub IMO but I will continue searching until I hit THE jackpot recipe......Willie
BOYKO'S SUMMER SAUSAGE/SALAMI RECIPE
1. 5 lbs lean hamburger
2. Add 3.5 tsp Mortons tender quick
3. Add 2 1/2 tsp garlic salt (I used just granulated garlic)
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke
7. Add1/2 oz or 14g cultured buttermilk
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
I added 1 tsp of ECA per pound of meat at the very end, just before stuffing
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees...
after the second day----no added liquid was used
felt nice and tight
after 4 hours of smoke...into the poach
horror of horrors......wet and shriveled
these looked promising
after 2 days of fridge bloom....not bad
my first thought was 'cold meatloaf' texture.....moving onward
BOYKO'S SUMMER SAUSAGE/SALAMI RECIPE
1. 5 lbs lean hamburger
2. Add 3.5 tsp Mortons tender quick
3. Add 2 1/2 tsp garlic salt (I used just granulated garlic)
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke
7. Add1/2 oz or 14g cultured buttermilk
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
I added 1 tsp of ECA per pound of meat at the very end, just before stuffing
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees...
after the second day----no added liquid was used
felt nice and tight
after 4 hours of smoke...into the poach
horror of horrors......wet and shriveled
these looked promising
after 2 days of fridge bloom....not bad
my first thought was 'cold meatloaf' texture.....moving onward