So I tried a very simple beef sausage recipe that I got from here. Sorry don't remember the Screen name. But it was very simple.
salt, paprika, black pepper and garlic powder.
I used plane old hamburger.
Mixed it all up and stuffed them into hog casings.
I smoked them at 220* for around 2 hours and they came out perfectly smoked, Juicy and plump. There was a nice snap wo the casing. They were at 165*
I did shower them to keep the casings from shriveling up.
My only issue with them was that they were a bit salty for my taste. Next time around I will cut the salt in half.
Anyway, on to my actual question.
Everything I am reading about beef sausage says you MUST use a cure, but then those same directions go on to tell you to cook them at 130* for a x amount of time, then move up to 180* until they reach 152*.
Any reason not to just cook them at 220* until I hit 165* which would be safe for hambuger?
I don't understand why the multiple steps to the smoking process.
salt, paprika, black pepper and garlic powder.
I used plane old hamburger.
Mixed it all up and stuffed them into hog casings.
I smoked them at 220* for around 2 hours and they came out perfectly smoked, Juicy and plump. There was a nice snap wo the casing. They were at 165*
I did shower them to keep the casings from shriveling up.
My only issue with them was that they were a bit salty for my taste. Next time around I will cut the salt in half.
Anyway, on to my actual question.
Everything I am reading about beef sausage says you MUST use a cure, but then those same directions go on to tell you to cook them at 130* for a x amount of time, then move up to 180* until they reach 152*.
Any reason not to just cook them at 220* until I hit 165* which would be safe for hambuger?
I don't understand why the multiple steps to the smoking process.
