BGKYSmoker
Nepas OTBS #242
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Few years ago a friend of mine Paul left me in charge of his group. Paul told me to do what i needed to his group (FB) Paul passed away 4 years ago and the group has steadily declined in members. Paul was a very good sausage maker so my tribute to him is to post some of his recipes. I will be posting more as coming days
RIP My friend
Some i have made and some i have not. Please enjoy them and if you make any share.
HILL SAUSAGE #2
Skill level beginner
Tools required no special ones.
I selected this recipe for you Gayle! A simple breakfast sausage. Its my own recipe.
My home made spicy but not hot breakfast sausage.
Hill sausage #2
4lbs. lbs pork Ground
4 tsp Pickling salt
1 TBS. Black Butcher Pepper
5 tsp Ground sage
1 tsp. Parsley
1/2 tsp Red Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Marjoram
2 tsp. Chopped Thyme
1 TBS. Brown sugar
1/2 cup Powdered Dry milk
Water
If you have your own grinder use Pork butt or boneless ribs. They have about a 80/20 fat ratio which is good for sausage. If you have an adapter for your your grinder you can stuff into casings. If not leave it in fresh or patty form. Start out by letting the meat get real cold in fridge but not frozen at all. In the mean time thoroughly mix all the ingredients in a bowl. except the water.Then add enough water to create a good soup. usually no more then 3/4 - 1 cup of water. Then spread out meat on a clean and disinfected counter. Remember germs grow quicker in ground meat then any other cut.Now equally spread the soup on to the meat. And use your hands to massage it in good. Needs to get well mixed Mix it till its ready then mix another 5-10 minutes. Now put in a bowl or tub and cover with cellophane to keep out things like taste or odors. Make sure to pat down tight. Now place in fridge for 12- 24 hours. Giving flavors time to mingle.Then make a small patty and fry it up. Adjust taste and heat from there. Package in vacuum sealed bags and wrap in paper. Then freeze in sizes you'll be able to use at one time.No vacuum sealer use zip locks pushing as much air as possible out. And wrap in freezer paper too.This can be stuff ed in casings if you have the attachment or a stuffer.
Hope you enjoy! And if any questions feel free to ask. And remember the deal to be on here. Pics are required. No pics didn't happen ! LOL!Also tell me how it tastes good or bad. I can take it. But need input to adjust things to others tastes.
Cordon Bleu bacon sticks by Paul
By Paul
I made up this recipe because my wife dont care for meat sticks. But she loves these.
Cordon Bleu bacon sticks
3lbs. Boneless Skinless Thighs
8 oz. Swiss Cheese 1/8"- 1/4 thick chunks( I use thick sliced and cut into 1/8 inches strips one way then the other.
8 oz. Diced Ham 1/8-1/4 " chunks (cut same as swiss)
6 slices Bacon cut to 1/8-1/4" chunks fried and crisped then cooled.
1/3 Cup Italian Bread Crumbs
1/3 Cup Graded Parmesan Cheese
1/2 Cup Jan's Rub
1/2 + 1/8 tsp of cure #1
1/4 cup real cold water.
Rough grind chicken with large plate. Mix well with all the ingrediants. except water and cure. Set in fridge over night. Next morning remix with cure and water. Then stuff into 17-18mm casings.
Preheat smoker to 130 Degrees. Than put sticks in trays or hang.
130 degree for 1 1/2 hours (without smoke)
140degree for 1 hours (with smoke)
150degree for 1 hours (with smoke)
160degree for 1 hours (with smoke)
170degree (without smoke until IT reaches 165)
Remove to room temp for 2-3 hours to bloom then refridge. Vacume seal and freeze after a couple days.If you prefer a dryer stick put in dehydrator for a few hours after pulling from smoker.
The Original Slim Jim
By Paul
The Original Slim Jim or as close as possible for now! ;)
INGREDIENTS
1 lamb intestine casing (4 feet long)
2 1/2 pounds top round chuck, cubed
1 pound beef fat, cubed
3 tablespoons paprika
2 teaspoons black pepper
2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 teaspoon No. 1 curing salt
4 tablespoons kosher salt
2 teaspoons sugar
1 clove garlic, peeled and smashed
1/3 cup lactic-acid starter culture or 6% of fermento or add ECA as directed.
PREPARATION
1.Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
2.Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
3.Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
4.Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
5.Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.YIELD 16 servings
RIP My friend
Some i have made and some i have not. Please enjoy them and if you make any share.
HILL SAUSAGE #2
Skill level beginner
Tools required no special ones.
I selected this recipe for you Gayle! A simple breakfast sausage. Its my own recipe.
My home made spicy but not hot breakfast sausage.
Hill sausage #2
4lbs. lbs pork Ground
4 tsp Pickling salt
1 TBS. Black Butcher Pepper
5 tsp Ground sage
1 tsp. Parsley
1/2 tsp Red Pepper
1/4 tsp. Cayenne Pepper
1 tsp. Marjoram
2 tsp. Chopped Thyme
1 TBS. Brown sugar
1/2 cup Powdered Dry milk
Water
If you have your own grinder use Pork butt or boneless ribs. They have about a 80/20 fat ratio which is good for sausage. If you have an adapter for your your grinder you can stuff into casings. If not leave it in fresh or patty form. Start out by letting the meat get real cold in fridge but not frozen at all. In the mean time thoroughly mix all the ingredients in a bowl. except the water.Then add enough water to create a good soup. usually no more then 3/4 - 1 cup of water. Then spread out meat on a clean and disinfected counter. Remember germs grow quicker in ground meat then any other cut.Now equally spread the soup on to the meat. And use your hands to massage it in good. Needs to get well mixed Mix it till its ready then mix another 5-10 minutes. Now put in a bowl or tub and cover with cellophane to keep out things like taste or odors. Make sure to pat down tight. Now place in fridge for 12- 24 hours. Giving flavors time to mingle.Then make a small patty and fry it up. Adjust taste and heat from there. Package in vacuum sealed bags and wrap in paper. Then freeze in sizes you'll be able to use at one time.No vacuum sealer use zip locks pushing as much air as possible out. And wrap in freezer paper too.This can be stuff ed in casings if you have the attachment or a stuffer.
Hope you enjoy! And if any questions feel free to ask. And remember the deal to be on here. Pics are required. No pics didn't happen ! LOL!Also tell me how it tastes good or bad. I can take it. But need input to adjust things to others tastes.
Cordon Bleu bacon sticks by Paul
By Paul
I made up this recipe because my wife dont care for meat sticks. But she loves these.
Cordon Bleu bacon sticks
3lbs. Boneless Skinless Thighs
8 oz. Swiss Cheese 1/8"- 1/4 thick chunks( I use thick sliced and cut into 1/8 inches strips one way then the other.
8 oz. Diced Ham 1/8-1/4 " chunks (cut same as swiss)
6 slices Bacon cut to 1/8-1/4" chunks fried and crisped then cooled.
1/3 Cup Italian Bread Crumbs
1/3 Cup Graded Parmesan Cheese
1/2 Cup Jan's Rub
1/2 + 1/8 tsp of cure #1
1/4 cup real cold water.
Rough grind chicken with large plate. Mix well with all the ingrediants. except water and cure. Set in fridge over night. Next morning remix with cure and water. Then stuff into 17-18mm casings.
Preheat smoker to 130 Degrees. Than put sticks in trays or hang.
130 degree for 1 1/2 hours (without smoke)
140degree for 1 hours (with smoke)
150degree for 1 hours (with smoke)
160degree for 1 hours (with smoke)
170degree (without smoke until IT reaches 165)
Remove to room temp for 2-3 hours to bloom then refridge. Vacume seal and freeze after a couple days.If you prefer a dryer stick put in dehydrator for a few hours after pulling from smoker.
The Original Slim Jim
By Paul
The Original Slim Jim or as close as possible for now! ;)
INGREDIENTS
1 lamb intestine casing (4 feet long)
2 1/2 pounds top round chuck, cubed
1 pound beef fat, cubed
3 tablespoons paprika
2 teaspoons black pepper
2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 teaspoon No. 1 curing salt
4 tablespoons kosher salt
2 teaspoons sugar
1 clove garlic, peeled and smashed
1/3 cup lactic-acid starter culture or 6% of fermento or add ECA as directed.
PREPARATION
1.Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
2.Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
3.Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
4.Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
5.Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.YIELD 16 servings