Time For Summer

Discussion in 'Sausage' started by nepas, Mar 25, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah sorta fermented style SS

    Here is my dry items.

    Back row

    Dextrose

    Fermento

    Cure #1

    Front row

    Gralic powder

    Coriander

    Colemans

    Kosher

    [​IMG]

    Meat is still frozen so BBL
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    mmmmm looks like a good start!
     
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member


    Yeppers
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is the 1st time with this recipe. Hope it turns out.

    3 lbs lean beef

    1.5 lbs pork butt

    3 T kosher salt

    1 tsp cure 1

    3 T dextrose

    1/2 cup fermento (i added 1.5 T to the 1/2 cup)

    4 t colemans dry mustard

    1.5 tsp coriander

    1 tsp garlic powder

    1/2 cup water

    8 oz diced fat back (rinsed)

    [​IMG]

    Grind the meat thru the course plate 1x

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    Dice the fat back. Like Major Pain would say FAT BACK IS OUR FRRREIND

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    Meat and seasoning is all mixed. Pack the mix tight into a container....Try not to have any air pockets.

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    Now cover the meat tight with good quality plastic wrap with no air pockets. Your going to fridge this for 2 days.

    [​IMG]

    See ya in 2 days.
     
  5. Nepas, is the no air pockets, wrap tight for oxidation (color)?
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    ok [​IMG]in two days
     
  7. slownlow

    slownlow Smoking Fanatic

    Now we wait...[​IMG]
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Something to do with spoilage could occur. I never had spoilage while letting mixed meat fridge rest.
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cant wait got a couple of apps tomorrow so made today.

    Did some half rings.
    [​IMG]


    135* no smoke for 1.5 hours. PID taking thru to 175*
    [​IMG]
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got the halfers done. Going in the fridge, will slice one tomorrow.

    [​IMG]
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Man, I want to get into the Sausage thingy , but Trish would kick me out [​IMG]
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got the half rings of SS ready for vac sealing.


    Casing on..................These are non edible ring casings.
    [​IMG]


    Casing off.
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    Slice shot.
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    Now vac seal time.
    [​IMG]


    Heading to FLA
    [​IMG]


    Smile, make and eat more sausages. Sorry for yucky pic, had my flash off. I will get this camera thing worked out soon.
    [​IMG]
     
  13. Looks good! You said it was a new recipe...how was the taste? 
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Taste good. The colemans mustard is way better than the regular dry mustard.
     
  15. Another one on the to-do list. looks good!

    [​IMG]
     
  16. Looks real good Rick. Colman's is the king of dry mustard.
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah it is good. Kinda threw me when i tasted and thought, whats this i taste, its the colemans.
     

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