Leggs #114 Beef/Elk

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smik1

Newbie
Original poster
Feb 26, 2013
7
11
NW Washington State, USA
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
 
Smik1,

Congrats on the successful sausage. You definitely started the right way with ACs recipe.

As for this recipe with elk I Am making the assumption that this is a four pound batch as with the link you added to your post. If this is the case, adding 1 tsp garlic will add the right amount of added flavor. As for the pepper, I personally would be willing to add the full tsp, but some might suggest less as it may add too much spice. Until you try it you won't know, though. This would be a great start, and it won't ruin it if it turns out to be a bit much for your tastes. Experimenting is always good as we all learn.

Good luck and let us know how it turns out

Mark
 
S1, I don't believe you will taste the elk with the AC seasonings in your sausage but an extra tsp of pepper and garlic won't overpower anything. It seems that your sausage will be lacking fat, your last batch had pork which contains fat. The elk is devoid of fat and the beef won't have a lot. Hopefully the SPC will bind it all together, let us know how it turns out !
 
Ah!

   Thanks for the replies!

   I added no fat, nor any pork to the first batch. It truly was tasty, with good mouthfeel, neither crumbly or dry.

   I reckon I can go ahead with 1 tsp each garlic and pepper, those are both ingredients we always look to be adding to recipes. Our "garlic dip" for potato chips is

   1 qt Daisy Sour Cream

   5 large cloves organic garlic, smashed, chopped and crushed with

   1 tsp  sea salt

    Combine and stir. In a mere instant, this is a fiery garlic dip!

    With all the interruptions today we are doing the final grind now, then adding the Legg's 114, with 1 tsp garlic powder, and 1 tsp coarse ground black pepper. Pretty late, but it needs to sit in the fridge overnight after stuffing anyway.

    Tomorrow morning, it's on to the smoke.

    Since I am a "green newbie", I would like to say that the Legg's UNCOMPLICATED the process for a beginner. The stuffer worked so easily it nearly did the job itself.

    This goes a long way toward encouraging us to start complicating things.....

     Thanks a bunch!!!

        smik1
 
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