Hi!!!
It's taken a while to get it all together...but I did manage to make my first sausage (Beef Summer Sausage, based on this recipe-
http://www.smokingmeatforums.com/t/125905/my-ac-leggs-114-summer-sausage-newbie-version-with-qviews
I was shocked that it turned into a basic clone of that well-known beef summer sausage that shows up just about everywhere around the holidays... it took brute self-control to keep from eating all at once!
Diversions from above recipe- 100% Beef Cross Rib Roast
No added fat
Most fat removed from Cross Rib
My personal thanks go to the original poster ( tennsmoker ) for sharing this easy, simple recipe!
Today we are following the same recipe
Exceptions:
80% Beef Bottom Round, trimmed of most fat
20% Elk
No fat will be added to this recipe, either.
I have had elk before ( it's been years) but I wasn't a big fan of the "gamey" aspect. I would like to minimize this aspect by increasing
Powdered Garlic
Coarse Ground Black Pepper
THE BIG QUESTION
How much of each should I do? I am already using the Legg's #114.... being a proprietary blend, it has "spices"... I would like to increase the garlic and pepper, but I don't want to go overboard and create a firestorm of added flavors.... no "Thai summer sausage" wanted here!
HELP
... I would like this recipe to be at least as big a hit as the first one!
NOTES
Grizzly 400-db meat grinder
Weston 7-lb sausage stuffer
Char Griller grill with side firebox, no fire
Electric hot plate
Bread loaf pan to hold the hickory pellets
About 43° outside, will "cold smoke" for hours hanging from the lid, internals removed
Finish in oven indoors to about 153° internal
Air dry for a few hours
Refrigerate
I am thinking about 1 extra tsp. each of the pepper and garlic.......
Suggestions heartily welcomed!!!
Cheers,
smik1
It's taken a while to get it all together...but I did manage to make my first sausage (Beef Summer Sausage, based on this recipe-
http://www.smokingmeatforums.com/t/125905/my-ac-leggs-114-summer-sausage-newbie-version-with-qviews
I was shocked that it turned into a basic clone of that well-known beef summer sausage that shows up just about everywhere around the holidays... it took brute self-control to keep from eating all at once!
Diversions from above recipe- 100% Beef Cross Rib Roast
No added fat
Most fat removed from Cross Rib
My personal thanks go to the original poster ( tennsmoker ) for sharing this easy, simple recipe!
Today we are following the same recipe
Exceptions:
80% Beef Bottom Round, trimmed of most fat
20% Elk
No fat will be added to this recipe, either.
I have had elk before ( it's been years) but I wasn't a big fan of the "gamey" aspect. I would like to minimize this aspect by increasing
Powdered Garlic
Coarse Ground Black Pepper
THE BIG QUESTION
How much of each should I do? I am already using the Legg's #114.... being a proprietary blend, it has "spices"... I would like to increase the garlic and pepper, but I don't want to go overboard and create a firestorm of added flavors.... no "Thai summer sausage" wanted here!
HELP
... I would like this recipe to be at least as big a hit as the first one!
NOTES
Grizzly 400-db meat grinder
Weston 7-lb sausage stuffer
Char Griller grill with side firebox, no fire
Electric hot plate
Bread loaf pan to hold the hickory pellets
About 43° outside, will "cold smoke" for hours hanging from the lid, internals removed
Finish in oven indoors to about 153° internal
Air dry for a few hours
Refrigerate
I am thinking about 1 extra tsp. each of the pepper and garlic.......
Suggestions heartily welcomed!!!
Cheers,
smik1