Well, this is not exactly Serdelki, which is Polish sausage. Real serdelki made of 75% of pork and 25% of beef and use just a few spices in the recipe. I needed all beef product because I was asked by my coworkers and relatives for this. I went through 5-6 "all beef" hot dog recipes I have in my archive and came back with my recipe, differ from all others.... I am still looking for some new testes... :-) So, here it is:
first I grinded 5.3 kg of chuck roast through 3 mm plate twice, refreezing meat between grinds. I decided not to use my Food processor for meat emulsification because this is pretty time consuming and messy process. Still looking for a good deal on Champion juicer.
Placed meat in the fridge for 1.5 hour after last grind. Added Cure 1, salt, all spices, water and NFDM and mixed it well till sticky. Placed the meat in the fridge and kept it there overnight. Next day is a stuffing process. Used 32mm beef casing. I didn't want to stuff the sausage to tight to avoid blowouts during the linking...
When stuffing was completed I hanged linked hot dogs to dry for one hour
...and in the smoker.
The smoker temp was initially setup for 125F for 30 min, then 135F for 30 min, 150 for 1 hour and another hour at 165F. When IM temperature reached 135F I brought hot dogs in for poaching at Anova setup at 165F. Strait in the water they went.... for about 10 min. until IM temp reached 153F-155F.
After this step I hanged cooked Hot dogs in my special cage in backyard for overnight with ambient temperature between 55-45 F.
Next morning brought everything in to vac pack everything.
...and for taste test....
The verdict: great texture and the taste is nice but.... next time I'll be using fewer spices. I will definitely omit coriander.
Thank you for watching!
first I grinded 5.3 kg of chuck roast through 3 mm plate twice, refreezing meat between grinds. I decided not to use my Food processor for meat emulsification because this is pretty time consuming and messy process. Still looking for a good deal on Champion juicer.
Placed meat in the fridge for 1.5 hour after last grind. Added Cure 1, salt, all spices, water and NFDM and mixed it well till sticky. Placed the meat in the fridge and kept it there overnight. Next day is a stuffing process. Used 32mm beef casing. I didn't want to stuff the sausage to tight to avoid blowouts during the linking...
When stuffing was completed I hanged linked hot dogs to dry for one hour
...and in the smoker.
The smoker temp was initially setup for 125F for 30 min, then 135F for 30 min, 150 for 1 hour and another hour at 165F. When IM temperature reached 135F I brought hot dogs in for poaching at Anova setup at 165F. Strait in the water they went.... for about 10 min. until IM temp reached 153F-155F.
After this step I hanged cooked Hot dogs in my special cage in backyard for overnight with ambient temperature between 55-45 F.
Next morning brought everything in to vac pack everything.
...and for taste test....
The verdict: great texture and the taste is nice but.... next time I'll be using fewer spices. I will definitely omit coriander.
Thank you for watching!
