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Question on beef sausage finished temp

post #1 of 8
Thread Starter 

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.

post #2 of 8

220 is just slower cooking adding some smoke. At that temp you dont need cure. The sausage you made is more like fresh sausage thats cooked with adding some smoke

 

Cure is needed when you smoke at low temps starting like 130 thru 175* and with cold smoking at temps of below 100*

 

So its like this.

 

Fresh sausage that you are going to start at 200* or higher no cure.

 

Smoked sausage at temps 80 to 175 add cure to the meat mix.

 

I'm sure your going to get lots of great advice on how other do this.

post #3 of 8

The man knows his sausage!

post #4 of 8

X3 on nepas!

 

Also, if you are using a recipe that is half way decent, cutting the salt in half may be too much.  Post up the recipe so we can see the ratios here and some folks can help you get in the ballpark.  From the ball park to your preference should be minor adjustments for future adventures.

 

Good luck and good smoking.

post #5 of 8
Thread Starter 

Thanks nepas! That is what I was hoping to hear!

 

Venture, Here is the recipe i used...

 

Harry Greens Juicy Links
5 pounds beef and fat
3 1/2 pounds beef
1 1/2 pounds Beef fat
Ratio beef to fat 70 - 30
 
1/4 cup salt
1/4 cup paprika
2 tablespoons black ground pepper
1 tablespoon Garlic Powder
Medium Hog Casings
post #6 of 8

I am on shaky ground here.  If that recipe was posted by a fellow member, I must apologize for my input.

 

nepas is a sausage guru, so if he weighs in, I would go with his input.

 

I don't work much with beef.

 

For a basic pork sausage, 1 to 1.5 tsp salt per pound would be normal. I like it closer to 1 tsp per pound but that is just my personal preference.  You are using about 2 1/2 tsp/lb in this recipe.

 

Getting into some more exotic sausages the salt can go much higher.

 

I do think that would be salty for me as a fresh sausage.  Your smoking technique this time is for what would be a fresh sausage, as nepas noted.

 

Good luck and good smoking.

post #7 of 8
Thread Starter 
Thanks for your help!
post #8 of 8

NEPAS X 362 !

 

Real name----NE-sausage-PAS !   biggrin.gif

 

 

Bear 

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