- Mar 29, 2017
- 2
- 10
My Father and his brothers would make a sausage with pork and beef that was simply seasoned with coriander, salt, and pepper. Cased in natural hog casings and smoked.
I am trying to reproduce this recipe but because no written instructions exist and the only 2 people left to make this sausage are my father and one uncle. I have an incomplete recipe that I was hoping the smoking meat community would be able to help with fill in some of the blanks.
Here is what I know:
1/3 pork
2/3 beef
Whole Coriander "use a whole jar" and "crush about half of it to get the flavor throughout"
Salt
Pepper
Grind meats together and mix well with spices. Add water if needed for stuffing consistency
stuff into hog casings into spirals (not links)
Smoke for 3-5 hours
Rest for at least 12 hours
Smoke again for 3-5 hours
Note: I am told that corn cobs where used to make the smoke. 2/3 of the cobs are soaked overnight in water and then combined with the other dry 1/3. Unsure if hot coals are added to the cobs to promote the burning or if the "tub of cobs" was placed over a fire in the smokehouse.
And this is what I did for the first batch I tried to make
1.5 lb pork
3.0 beef
8 tbs whole coriander
2 tbls sale
2 tbls white peppercorns
combined half of the coriander with salt and peppercorns. Grind in spice mill.
Grind pork and beef with 3/16 plate
mix meat paste, ground spice and whole coriander
regrind spiced meat paste with 3/16 plate
Stuff into hog casings leaving as long a possible and still able to hand in smoker.
smoke for 5 hours with hickory and apple pellets
packaged in vacuum bags and refrigerated.
I will post my father's and uncles feedback after they taste the first batch.
Any suggestions on the spice ratios? Or smoking method? Has anyone heard of "cob smoke"?
I am trying to reproduce this recipe but because no written instructions exist and the only 2 people left to make this sausage are my father and one uncle. I have an incomplete recipe that I was hoping the smoking meat community would be able to help with fill in some of the blanks.
Here is what I know:
1/3 pork
2/3 beef
Whole Coriander "use a whole jar" and "crush about half of it to get the flavor throughout"
Salt
Pepper
Grind meats together and mix well with spices. Add water if needed for stuffing consistency
stuff into hog casings into spirals (not links)
Smoke for 3-5 hours
Rest for at least 12 hours
Smoke again for 3-5 hours
Note: I am told that corn cobs where used to make the smoke. 2/3 of the cobs are soaked overnight in water and then combined with the other dry 1/3. Unsure if hot coals are added to the cobs to promote the burning or if the "tub of cobs" was placed over a fire in the smokehouse.
And this is what I did for the first batch I tried to make
1.5 lb pork
3.0 beef
8 tbs whole coriander
2 tbls sale
2 tbls white peppercorns
combined half of the coriander with salt and peppercorns. Grind in spice mill.
Grind pork and beef with 3/16 plate
mix meat paste, ground spice and whole coriander
regrind spiced meat paste with 3/16 plate
Stuff into hog casings leaving as long a possible and still able to hand in smoker.
smoke for 5 hours with hickory and apple pellets
packaged in vacuum bags and refrigerated.
I will post my father's and uncles feedback after they taste the first batch.
Any suggestions on the spice ratios? Or smoking method? Has anyone heard of "cob smoke"?