or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Texas Sauage making
New Posts  All Forums:Forum Nav:

Texas Sauage making

post #1 of 13
Thread Starter 

I'm looking to do a Texas Smoked-like sausage next weekend but I have a few questions. ( 70% beef brisket, 10% brisket fat and 20% pork butt )

 

I've done fresh Italian sausage before - that I would just freeze, so I didn't use any cure.

 

For this, I am planning on using the basics of Salt,Pepper and Cayenne( maybe some garlic or onion powder ) and some pink salt #1  -

 

Should I season and cure the meat before grinding or after ? I would think that adding the cure before grinding would incorporate it more ? 

 

Any suggestions ? or sure fire recipes similar to a Smitty's /Kreuz type ?

 

Thank You 

 

Anthony

post #2 of 13

Start with a coarse grind, add and mix your seasonings and cure, and do your second grind.

 

You can cure your meat first, but it will cure faster when ground.

post #3 of 13
To add to above, if you are only doing a one grind you can hand mix the seasonings and cure in after the grind. That's what we do for most sausages, we like a the texture from a course grind.
post #4 of 13
Thread Starter 

Thanks - Is a Texas Sausage grind generally more fine than let's say a regular  Italian ? or just run them thru the same course grind ? 

post #5 of 13
for me.. I like grinding the lean meat through the coarse plate... and then run the fat through the fine plate... mix after grinding and lest rest in the fridge overnight... the only reason I don't stuff after grinding is.... I make mostly snack sticks.. It takes less room in the fridge to store bulk meat instead of a bunch of made up snack sticks.... I don't have a garage/beer/dedicated fridge.. YET.... everybody is gonna have their own preference for their procedure... You'll just have to find what works best for you over time....
post #6 of 13
I've lived in Texas for all of my 49 years and have been involved in sausage making most of my life, but I've never heard of a Texas grind. Depending on the type of sausage I'm making determines the grind(s) I use. Most of mine are course to medium. I only do a very fine grind for hotlink style sausage.

The grind you go with is up to what you and your family/guests like. I agree with the above, grind and then mix in your cure, seasonings, etc.
post #7 of 13
Thread Starter 

CrankyBuzzard - sorry for the terminology but that's what I meant - Is a Texas smoked Hot Link ( similar to what I have read about from some of the famous BBQ places near Austin ( Smitty's/Kreuz ) is that a finer grind or a course / medium.  thanks

post #8 of 13

Check out gary's Texas Hot Links thread. Very detailed on the subject.

 

http://www.smokingmeatforums.com/t/184043/hot-links-texas-style

post #9 of 13
Quote:
Originally Posted by Valtone1 View Post

CrankyBuzzard - sorry for the terminology but that's what I meant - Is a Texas smoked Hot Link ( similar to what I have read about from some of the famous BBQ places near Austin ( Smitty's/Kreuz ) is that a finer grind or a course / medium.  thanks

I gotcha now!

DukeBurger has you pointed in the right direction for sure!
post #10 of 13

The main thing that sets smitty's and kreuz apart from the rest is FAT.  other than that...to my taste buds, they are just a bland version of german sausage....a little salt, a little pink salt, and a little pepper. 

post #11 of 13

but to answer your question about grind plates...i would guess they use something close to 6mm

post #12 of 13
Thread Starter 

@ Mr. Crab - What do you mean FAT ? Too much or too little ? 

post #13 of 13
More fat than any other sausage I've ever eaten. Have you been to those places? The liquified fat literally drips out of those links
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Texas Sauage making