Sandy and I use to buy Ecrich smoked beef sausage back in Missouri. While I make sausage I have not tried to replace an old favorite which is hard to find from time to time locally. Below is a recipe I have come up with that is todate untried. I used the new software I and Scarebelly have been evaluating to put the recipe into proper format so I can make changes quickly and easily.
Any advice as to the ratios and procedures from the old hats appreciated.
Shooters Smoked Beef Sausage
10 lbs beef chuck
1.5 tsp ground ginger
4 tsp sage
4 tsp ground nutmeg
4 tsp white pepper
3 Tbs sugar
1 Tbs thyme
1 pint ice water
10 tsp Tender Quick Cure or 2 tsp Cure #1
1 cup soy concentrate
1. Grind the beef chuck through a 1/8 inch plate. Make sure to keep the ground meat cold during the entire process.
2. Mix all dry ingredients into the chilled water and mix into the ground beef well. Do a fry test for season.
3. Stuff into 35-38 mm hog casings and hold in the refrigerator 12 hours.
4. Place in a 140F smoker for 1 hr and gradually raise the smoker temperature to 160F. Smoke until the internal temp of the sausage is 145F. Chill in a cold water bath and then air dry the sausage at room temperature 1-2 hours until desired bloom is achieved. Package and freeze.
Yield: 10 lbs
Serving size: 1/40 of a recipe (2.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories From Fat (73%) 192.44
% Daily Value
Total Fat 21.34g 33%
Saturated Fat 8.95g 45%
Cholesterol 63.6mg 21%
Sodium 39.45mg 2%
Potassium 141.5mg 4%
Total Carbohydrates 1.4g <1%
Fiber 0.2g <1%
Protein 15.8g 32%
If cure #1 is used add 6 Tbs kosher salt.