Been buying the 81 / 19 ( that's how it's tagged ) chubs of ground beef from GFS . It's a great option to grinding your own in todays world . I think I have around 80 lbs in the freezer , but I always save some to do some type of Summer sausage or Bologna .
So awhile back I bought some 100 mm / 4 " casings for doing larger lunch meat stuff . I got a pork butt to grind when I bought the beef , and did a 50 / 50 beef - pork mix of Country style bologna .
No emulsifying . Figured it would be a good time to try the large casings .
I have some small zip ties that I use for some of this , and that zip tie tool
makes it easy . Pulls it down tight and snaps it off .
4 lb. chub , beef / pork .
Seasoning mix was ,
white pepper - 4 grams
Coriander - 1 gram
nutmeg - 1 gram
3/4 tsp cure 1
sodium eyrthorbate - 1/2 . I use it to set the color and avoid oxidation .
potato starch - 1 TBL
STPP reduced rate of recommended .
Get it mixed . If it;s not sticky , somethings wrong .
Went into the fridge overnight , stuffed the next morning . It was so heavy I had to net it up .
hanging at room temp to warm up .
While that was hanging I started on the AC Leggs mix .
The 114 mix is spot on for me . I do add some ginger and caraway seed to it .
So I did 2 - 1 1/2 lb. chubs of all beef . I always divide it out by weight of the bag to how much it seasons and write that on the bag . Bag said 20 grams per lb . , so that's what I used . Added 1/4 tsp ginger , 1/4 tsp caraway and a couple shakes of mustard seed . For the 3 lb. mass I added 1 TBL of potato starch , 1/2 tsp of STPP and 2 TBL liquid smoke . Maybe 1/2 cup water . 1/2 tsp cure 1 .
Mixed and fridge over night .
Stuffed into 2 1/2 casings , and joins the Bologna to warm up .
You want 60 to 90 minutes , I'll leave it hang a couple hours or so .
Made that rack , keeps it simple .
I've been doing this in my SmokeFire pellet grill Just does a great job , and doesn't take all day .
Pre heated to 200 , then set to smoke boost . Lumber Jack comp pellets . I like the B&B champ better ,
but these were open and give good results too . Runs start to finish around
180 / 200 ish . As long as you keep and eye on it , and pull it of when it's at temp it will be fine .
The AC Leggs was done first . I just give them a squeeze . If it feels right , I'll use an instant read .
I don't leave a therm in while it's cooking .
Temp was right at 154 .
Pulled and hanging to cool , no water bath . Great color .
Went back to check the bologna . I could tell it wasn't quite ready , but wanted to check the temp
to see where it was at .
That net was so hard to get on , that I didn't feel the need to tie it off . When I went to put the therm in I felt it move .
It was like watching one of your kinds being born . Started slow at first , then plop ,,, the netting pushed the chub out and into the bottom of the grill .
So no real choice but to finish in the oven . Already had plenty of smoke anyway .
Pulled around 160 . Water bath to stop the rise in temp .
Hanging to dry . Great color again .
Rested in the fridge overnight , sliced some the next morning .
I'll have to say it's perfect for taste and texture .
It's really good . I sliced half and between snacking and sandwiches for
lunch , that half is gone already .
Sliced pics of the Leggs didn't come out . Color is way off .
Not sure why . This was the best shot I had .
taste and texture is spot on too . It never lasts long either .
I'll wrap in pink butcher paper and let it ride in the fridge . I don't like to freeze it .
Changes the texture to much for me .
So awhile back I bought some 100 mm / 4 " casings for doing larger lunch meat stuff . I got a pork butt to grind when I bought the beef , and did a 50 / 50 beef - pork mix of Country style bologna .
No emulsifying . Figured it would be a good time to try the large casings .
I have some small zip ties that I use for some of this , and that zip tie tool
makes it easy . Pulls it down tight and snaps it off .
4 lb. chub , beef / pork .
Seasoning mix was ,
white pepper - 4 grams
Coriander - 1 gram
nutmeg - 1 gram
3/4 tsp cure 1
sodium eyrthorbate - 1/2 . I use it to set the color and avoid oxidation .
potato starch - 1 TBL
STPP reduced rate of recommended .
Get it mixed . If it;s not sticky , somethings wrong .
Went into the fridge overnight , stuffed the next morning . It was so heavy I had to net it up .
hanging at room temp to warm up .
While that was hanging I started on the AC Leggs mix .
The 114 mix is spot on for me . I do add some ginger and caraway seed to it .
So I did 2 - 1 1/2 lb. chubs of all beef . I always divide it out by weight of the bag to how much it seasons and write that on the bag . Bag said 20 grams per lb . , so that's what I used . Added 1/4 tsp ginger , 1/4 tsp caraway and a couple shakes of mustard seed . For the 3 lb. mass I added 1 TBL of potato starch , 1/2 tsp of STPP and 2 TBL liquid smoke . Maybe 1/2 cup water . 1/2 tsp cure 1 .
Mixed and fridge over night .
Stuffed into 2 1/2 casings , and joins the Bologna to warm up .
You want 60 to 90 minutes , I'll leave it hang a couple hours or so .
Made that rack , keeps it simple .
I've been doing this in my SmokeFire pellet grill Just does a great job , and doesn't take all day .
Pre heated to 200 , then set to smoke boost . Lumber Jack comp pellets . I like the B&B champ better ,
but these were open and give good results too . Runs start to finish around
180 / 200 ish . As long as you keep and eye on it , and pull it of when it's at temp it will be fine .
The AC Leggs was done first . I just give them a squeeze . If it feels right , I'll use an instant read .
I don't leave a therm in while it's cooking .
Temp was right at 154 .
Pulled and hanging to cool , no water bath . Great color .
Went back to check the bologna . I could tell it wasn't quite ready , but wanted to check the temp
to see where it was at .
That net was so hard to get on , that I didn't feel the need to tie it off . When I went to put the therm in I felt it move .
It was like watching one of your kinds being born . Started slow at first , then plop ,,, the netting pushed the chub out and into the bottom of the grill .
So no real choice but to finish in the oven . Already had plenty of smoke anyway .
Pulled around 160 . Water bath to stop the rise in temp .
Hanging to dry . Great color again .
Rested in the fridge overnight , sliced some the next morning .
I'll have to say it's perfect for taste and texture .
It's really good . I sliced half and between snacking and sandwiches for
lunch , that half is gone already .
Sliced pics of the Leggs didn't come out . Color is way off .
Not sure why . This was the best shot I had .
taste and texture is spot on too . It never lasts long either .
I'll wrap in pink butcher paper and let it ride in the fridge . I don't like to freeze it .
Changes the texture to much for me .
