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Jadgwurst

post #1 of 17
Thread Starter 

Going to make some as soon as i can get the lean beef defrosted. Pics to follow.

 

This is a small 3 lb batch.

 

 

Needed

 

1.98 lbs of pork....Ground store bought pork is fine to.

0.22 lbs lean beef....Store bough 90/10 is ok.

 

 

3 tsp non iodized salt

1/2 tsp cure #1

1 tsp black pepper

1/4 tsp white sugar + 1 pinch

1 tsp chopped garlic

1/2 tsp crushed juniper berries...Most health food stores have whole berries you can crush. (dried)

3/8 cup cold distilled water

 

Grind lean pork with 1/2 plate, Grind beef twice through 1/8" plate. (Both opt) If store bought no need to re grind.

Add cold water to the beef (about 1 1/2 Tbs tablespoon) and mix well with remaining ingredients (juniper, garlic and pepper). Mix all pork together until the meat becomes glutinous (tacky). Finally mix everything together adding remaining water.

 

Stuff mixture into rinsed and cleaned 32 mm hog casings and form 7 - 8”  links.

 

Hang sausages at room temperature for 2-3 hours.

 

Sausage is hot smoked in a few stages:

 

At about 122º for 80-90 min. You can keep on increasing the smoking temperature gradually up to 176º.

 

OR

 

At 176 - 194º  for 25 min until the internal temperature of 154 - 158º  is reached.

 

The color of the sausage should be brown.

 

Though the above listed cooking temperatures might seem to be high. The sausage will stay at those temp a few minutes only and the inside should only reach 154 - 158º  Jadgwurst sausage is somewhat baked on the outside.

The sausage is done and ready to eat.

 

 

Photos to follow

 

post #2 of 17

Here we go again!

 

I'm saving you a seat Bear!

 

               cheers.gif

post #3 of 17

1947_eating_popcorn_and_drinking_be.gif

post #4 of 17
Thread Starter 

Spare time so i can get this mixed.

 

Lean GB

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The dry mix

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Juniper berries.

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Adding the juniper, garlic, black pepper and some water to the GB.

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Mix in well by hand.

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Next add the pork, remaining water, cure, salt & sugar. Mix well again by hand.

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This is what you should have after mixing.

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Bag and in the fridge for tomorrow.

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post #5 of 17

This looks interesting!

Juniper berries are one of those ingredients (flavors) that people have strong feelings about (either love it or hate it).

Now I enjoy a good dry gin martini, so this sausage has a certain appeal to me......drool.gif

post #6 of 17
Thread Starter 

Got a rope stuffed.

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Time for linkage.

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Now let the casing dry some.

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post #7 of 17

Another fine post Nepas. You keep knocking out this sausage thing out of the park

post #8 of 17

Scar X2

post #9 of 17
Thread Starter 

Thanks guys.

 

Just put in smoker for heat and smoke.

 

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post #10 of 17

That's a flavor profile I could get behind, I have had a 30 year affair with Tangueray...JJ

post #11 of 17

thumbsup.gifLooks great.NEPAS the sasage king

post #12 of 17
Thread Starter 

Going to pull the jadgwurst now.

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Just cool with room temp. I want the IT to come up just a tad.

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post #13 of 17
Thread Starter 

Just took the jadgwurst down and in a brown paper bag for the fridge.

 

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post #14 of 17

That looks delicious...when ya gonna slice it???

 

  Craig

post #15 of 17

That sure do look Purdy!!!!

 

 

Thanks for some great views!!!

 

Bear

post #16 of 17
Thread Starter 

These turned out really good. The 1/2 tsp juniper berries gave a very mild taste. Next batch will be 5 or 10 lbs and sheep casings.

 

Here some $$ for ya.

 

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post #17 of 17

Great looking wurst, Nepas! I love the color you got on 'em!

 

—Kevin

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