This marks sausage #6 of #7 from SausageFest 2024. Thanks to
SmokinEdge
for the recommendation, and
H
HushyQ
who provided the reference post.
My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I doubled the jalapeno quantity used (based on a comment I saw in the thread).
So, the recipe is:
For every lb of meat (50% brisket point, 50% pork shoulder):
Now that the cheese is done, I can get started on the recipe. Moving on to the meat...
The above is 6.82lbs of meat.
As usual, I separated the lean chunks of beef from the fattier chunks and same for the pork, but being much more casual about fat when it comes to pork. I find this is so much easier and quicker than 100% separating fat from lean, especially on something like brisket point or pork shoulder/butt. It also leads to less tiny scrap bits of meat, and when partially frozen like this, the touch of lean on the fattier bits helps pull the fat through a bit. I think leads to a better grind overall.
I used the 10mm plate on the lean pork (bottom right) and lean beef (bottom left), and the 4.5mm plate on the fattier bits. This follows a common Mariansky practice of ensuring all beef fat is ground a bit fine while also emphasizing the texture of the meat with the coarse grind. I love this combo so much I'm pretty much doing it every time.
Here are all the ingredients.
I got a bit cocky this time on the mix, and wasn't as thorough as I normally was. As such, I did have about 10% fat out in the end (due to an inconsistent extraction, likely on the edges of the mixing bowl). The sausage gods do not abide cockiness...
Then got to stuffing. I hate to have things come undone, and I don't like to worry too much while handling the links, so I'm still using the twine training wheels. Better safe than sorry. I let these rest in the fridge overnight.
The post-stuffing sausage patty ritual didn't work out as well as it normally does. I mean, it's still delicious, but the presence of the cheese made it harder to sear without also burning the cheese. Still tasted great though.
Next day, I dried for 1hr at 105, and then smoked for 3-4hrs at 140F
Here are the links after smoking. A LOVELY red color!
Here's what they look like after a 30min sous vide at 153F, and resting at room temp for ~1hr.
Here's the cut shot after grilling (I need to start doing this step with a sharper knife, lol).
Again I love how red these links are! I'm really not sure what caused it this time. The paprika? Did I smoke em for longer than usual? Either way, this turned into a new favorite. I've been happily eating the 'slight fat out' rejects all week and saved the good ones for the party.
SmokinEdge
for the recommendation, and
H
HushyQ
who provided the reference post.My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I doubled the jalapeno quantity used (based on a comment I saw in the thread).
So, the recipe is:
For every lb of meat (50% brisket point, 50% pork shoulder):
- 8.1g salt
- 2g Black Pepper
- 1.1g Cure #1
- 3.1g Granulated Garlic
- 0.8 g Granulated Onion
- 1.9g paprika
- 2.5g mustard powder
- 2.5g mustard seed
- 0.4g cayenne
- 5.5g Milk Powder
- 4g dehydrated jalapeños w seeds
- 45g Tillamook Extra Sharp Cheddar (Measure _after_ cutting into 1/4 cubes and drying in fridge for 2-3 days)
- 34.2g water
Now that the cheese is done, I can get started on the recipe. Moving on to the meat...
The above is 6.82lbs of meat.
As usual, I separated the lean chunks of beef from the fattier chunks and same for the pork, but being much more casual about fat when it comes to pork. I find this is so much easier and quicker than 100% separating fat from lean, especially on something like brisket point or pork shoulder/butt. It also leads to less tiny scrap bits of meat, and when partially frozen like this, the touch of lean on the fattier bits helps pull the fat through a bit. I think leads to a better grind overall.
I used the 10mm plate on the lean pork (bottom right) and lean beef (bottom left), and the 4.5mm plate on the fattier bits. This follows a common Mariansky practice of ensuring all beef fat is ground a bit fine while also emphasizing the texture of the meat with the coarse grind. I love this combo so much I'm pretty much doing it every time.
Here are all the ingredients.
I got a bit cocky this time on the mix, and wasn't as thorough as I normally was. As such, I did have about 10% fat out in the end (due to an inconsistent extraction, likely on the edges of the mixing bowl). The sausage gods do not abide cockiness...
Then got to stuffing. I hate to have things come undone, and I don't like to worry too much while handling the links, so I'm still using the twine training wheels. Better safe than sorry. I let these rest in the fridge overnight.
The post-stuffing sausage patty ritual didn't work out as well as it normally does. I mean, it's still delicious, but the presence of the cheese made it harder to sear without also burning the cheese. Still tasted great though.
Next day, I dried for 1hr at 105, and then smoked for 3-4hrs at 140F
Here are the links after smoking. A LOVELY red color!
Here's what they look like after a 30min sous vide at 153F, and resting at room temp for ~1hr.
Here's the cut shot after grilling (I need to start doing this step with a sharper knife, lol).
Again I love how red these links are! I'm really not sure what caused it this time. The paprika? Did I smoke em for longer than usual? Either way, this turned into a new favorite. I've been happily eating the 'slight fat out' rejects all week and saved the good ones for the party.
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