Texas Sauage making

valtone1

Newbie

Original poster

Dec 29, 2015

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• Jan 17, 2016

• #1

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

 

dukeburger

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Oct 4, 2009

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Sylvan Lake, Alberta

• Jan 17, 2016

• #2

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.

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Jan 17, 2016

• #3

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.

 

valtone1

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Dec 29, 2015

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• Jan 17, 2016

• #4

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 ? 

 

JckDanls 07

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• Jan 17, 2016

• #5

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....

 

crankybuzzard

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• Jan 17, 2016

• #6

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.

 

valtone1

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Dec 29, 2015

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• Jan 17, 2016

• #7

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

 

dukeburger

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• Jan 17, 2016

• #8

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

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

 

crankybuzzard

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• Jan 17, 2016

• #9

Valtone1 said:

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

Click to expand...

I gotcha now!

DukeBurger has you pointed in the right direction for sure!

 

mr crab

Fire Starter

Dec 28, 2014

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• Jan 19, 2016

• #10

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. 

 

mr crab

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Dec 28, 2014

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• Jan 19, 2016

• #11

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

 

valtone1

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Dec 29, 2015

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• Jan 19, 2016

• #12

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

 

mr crab

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Dec 28, 2014

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• Jan 21, 2016

• #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