- Jan 6, 2011
- 26,255
- 4,705
I was out of sausage so time to make some more
This is what I used with the exception of using 5 lbs. rump roast and 4 lbs. Pork Butt
I adjusted the amounts from 6 lbs. to 9 lbs.
Cubed up the Beef and Pork and mixed in the seasoning, then back in the fridge.
After a couple of hours I put the meat and mt grinder in the freezer to get really cold.
After about an hour I ground the meat and back in the Fridge.
Later I got out my trusty stuffer and the casings that had been soaking overnight, rinsed them really well inside and out and was ready to go.
After stuffing back in the fridge overnight till Saturday morning.
Pulled sausage out of the Fridge and put a fan on them while I got my Smoker ready.
Heat only 100° for the first hour
Bumped heat to 110° for the next hour added a hickory split for som good smoke flavor.
I bumped the temp 10° every hour till I got to 160° - 165°
After sausage was done 160° IT quick ice water bath, on the counter a bit then back to the Fridge till tomorrow to Vac seal
Here are some Pics
Beef and Pork Cube and Ready for Seasoning
Seasoned up
Back to the Fridge
Getting All ground up
Ready to Stuff
All Stuffed ( Sorry No pics of the Stuffing Need a third hand)
First hour at a 100º
Sausage on the smoker
Sausage after water bath and getting ready to go back in the fridge
All Vac Sealed 10 bags
Thanks a bunch for looking
Gary
This is what I used with the exception of using 5 lbs. rump roast and 4 lbs. Pork Butt
I adjusted the amounts from 6 lbs. to 9 lbs.
- 3 pounds lean beef
- 3 pounds pork (80% lean/20% fat)
- 3 tablespoons salt
- 2 ½ tablespoons coarse ground black pepper
- 1 tablespoon paprika
- 1 ½ tablespoon garlic granules
- 1/2 tablespoon crushed red chili pepper flakes
- 1 tablespoon ground yellow mustard seed
- 1/2 cup nonfat dry milk
- 1/2 cup water
- 1 tablespoon curing salt
Cubed up the Beef and Pork and mixed in the seasoning, then back in the fridge.
After a couple of hours I put the meat and mt grinder in the freezer to get really cold.
After about an hour I ground the meat and back in the Fridge.
Later I got out my trusty stuffer and the casings that had been soaking overnight, rinsed them really well inside and out and was ready to go.
After stuffing back in the fridge overnight till Saturday morning.
Pulled sausage out of the Fridge and put a fan on them while I got my Smoker ready.
Heat only 100° for the first hour
Bumped heat to 110° for the next hour added a hickory split for som good smoke flavor.
I bumped the temp 10° every hour till I got to 160° - 165°
After sausage was done 160° IT quick ice water bath, on the counter a bit then back to the Fridge till tomorrow to Vac seal
Here are some Pics
Beef and Pork Cube and Ready for Seasoning
Seasoned up
Back to the Fridge
Getting All ground up
Ready to Stuff
All Stuffed ( Sorry No pics of the Stuffing Need a third hand)
First hour at a 100º
Sausage on the smoker
Sausage after water bath and getting ready to go back in the fridge
All Vac Sealed 10 bags
Thanks a bunch for looking
Gary
