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Smokies w/ High temp Cheese - Q-View

post #1 of 8
Thread Starter 

So this is my second attempt at any form of sausage and I think it turned out better than I could have expected. I followed NEPAS' lead and do have to tell you that the tang in these (from the buttermilk) is amazing. Not to mention the overall spice and texture. The only thing I did a little different than what was listed below is I added about 3/4 lb of high temp cheddar as well as 3/4 lb of high temp pepper jack into a double batch of smokies. Oh and I cut the cayenne in half and replaced it with my own Chipotle powder. 10 pounds coming up!  Happy Smoking, Smokin - K  

 

 

 

 

For a 5 lb batch you will need.

 

4 lbs lean beef

1 lb ground pork

1 tsp cure #1

2.5 Tbs non iodized salt. I used pure salt for sausage makers.

2 oz dark brown sugar

1 Tbs cayenne or more to taste

1/2 Tbs white pepper

2 1/4 Tbs dextrose

1 Tbs granulated garlic

1.5 Tbs ground mustard

2 Tbs onion powder

1 Tbs ground coriander

1/3 cup water (mix cure into this)

3/4 cup buttermilk

17-19mm collagen casing

 


Here's the line up of spices and such...

 

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Safeway had a BOGO sale on Ranchers Reserve Beef and Bottom Round Steaks (7.75 lbs) (whatever the heck that is) I think its a fancy way of saying cheap steak.... Plus a small 3 pound chunk of Shoulder / Butt...  

 

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High temp cheese chopped up a little finer for these sticks. 3/4 lb of both...

 

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Pre mixing... I had to separate the ground meat to two different bowls as I tottaly forgot about my bacon tubs down stairs...

 

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After mixing

 

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Pump it!

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Into the fridge for a rest overnight to allow the butter milk and dextrose to do their thing.... Oh if your wondering that is a Manhatten on the rocks..

 

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Bear View

 

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Ready for one hour with no smoke at 100 degrees...

 

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With my AMZPS I start the hickory a rollin'

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This is about 3/4 of the way through.. Started at 120* smoker temp and bumped it up 10* every half hour until I peaked at 180.. My smoker holds awesome at low temp and the widely used 225* higher temps but has trouble between 150 and 200.. So I babied this along. Was able to keep a range between 175 and 190*... Thank goodnees for beer and the love of smoke!

 

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Pulled once the IT got to 156*. I added a water bath at about the half way point as they started to look a little dry.

 

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Let bloom outside on a drying rack... Cooled relatively fast on top of that cold stainless steel table. I flipped them every few minutes until cooled down. I brought them inside after about a half hour to finish blooming at room temp before vacuume sealing them up... I love my new Darth Vador looking BBQ gloves...

 

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The little guy didn't make it very long... Mmmmmmm Good!

 

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Wall O' Smokies!

 

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Packaged up and in the freezer now... Yes My name is Kean and those are Keen shoes I'm wearing! LOL!

 

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What a fun project...

 


Edited by Smokin - K - 11/14/11 at 1:19pm
post #2 of 8

This really looks great it is like your name the smoking king points.gif

post #3 of 8

Awesome, the recipe sounds great. I haven't tried cheese in my sausage yet, but I will very soon.

 

Thank-you for a great thread!

post #4 of 8
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

This really looks great it is like your name the smoking king points.gif


Thanks Ahron... I think the only thing I would do differrent next time would be just to make more.... LOL!
 

 



Quote:
Originally Posted by SmokinAl View Post

Awesome, the recipe sounds great. I haven't tried cheese in my sausage yet, but I will very soon.

 

Thank-you for a great thread!



Thanks Al... I've been wanting to try a sausage with cheese for a while now... My bucket list is getting smaller... Who am I kidding! With the amount of projects / idea's on this forum I will never be complete! Happy Smoking, K

 

post #5 of 8

looks great..................nepas is the king..............icon14.gif

 

joe

post #6 of 8

You did really good.

 

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post #7 of 8

Great job K, you can't go wrong with nepas recipes

 

                     looks_great.png

post #8 of 8
Thread Starter 

Thanks guys...! My coworkers are raving about them now... Can't wait for my next sausage run.... Happy Smoking, Smokin - K

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