Another All Beef Sausage

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pushok2018

Master of the Pit
Original poster
SMF Premier Member
Oct 12, 2017
2,517
1,202
San Francisco East Bay area, CA
OUr local supermarket running another sale on Try-Tip for $1.99 (untrimmed) per pound. I just could not resist and grubbed one piece w which was 17.8 pound. Brought it home, trimmed and separated Class I & class II (5.92 kg) and Class IV (1.1 kg). Beef fat (1.36 kg) is not suggested to use for sausages so it was thought away... All together I had 15.5 pounds of meat for my sausage.
Half of Class I & Class II beff was coarse grind (10 mm plated) and half was left just cubed at about 15-20 mm. Class IV beef was grind with 3mm plated (after meat was semi frozen). After I mixed a grind meat with the cure and spices my hands were semi frozen as well.
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In the fridge over night. I would prefer to leave in the fridge for 48 -72 hours but did not have enough time... As usual...
Kept the meat in the fridge for about 16 hours. Prepared my 20 pounds stuffer, casing and it's time to stuff. I used 55-60mm beef middles.
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All stuffed...

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In the smoker at 130F for an hour and then increased temperature 10 degrees every 1 hour. Kept temperature at 165F for 3 hours. In 3 hours lower temp to 150F for 1 hour and finished smoking. While waiting...

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Hanged sausages outside to bloom (outside temp was around 70F-65F) for 2-2.5 hours and into fridge overnight...
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This morning- time to slice and taste test:
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Success! Taste was great (my wife has confirmed that) and the texture perfect.
Will be vac packing little later today... Hope I did not missed anything in my thread.... Also, please let me know if you can see the picks. Last time t his happened - I could see all of them but forum memebers could not. Would like to know why.... Thank you!
 
chopsaw, I went trough several "all beef sausages" recipes in my archive and based on several of them I "assembled" my own one with taste profile I prefer. One thing only - I forgot to add some cognac or bourbon which I was planning to add originally. Stupid of me....
Here are ingredients I used but if you need a full recipe - just let me know.
Corn sirup solids
phosphate
paprika
garlic
onion
white pepper
ginger
nutmeg
mace
of course salt and Cure 1
 
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Love the look of it with the large cubes in the mix.
Is that a stuffed tomato or pepper?
And yes I see pictures.
 
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Thank you, danmcg. Yes, it's a pickled Cherry Bomb Pepper. I never tried it before because no stores around carry them. Last week I found them in the store I usually don't shop in and grub one basket. Used SteveH pickling recipe as a base: one part of vinegar and water each. three TB spoon of salt and 1/4 part (to vinegar) of sugar plus some garlic and good amount of dill. I used SteveH process. Pretty damn good! Just bought 8 baskets of same Cherry peppers yesterday along with two packs of serrano and jalapeno. Everything will go into the same jar - like spicy/hot stuff. Will be working on this batch today.
 
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Thanks Push . Sounds tasty . Whats the storage and shelf life of the beef bung ?
 
Well... I can keep them in the freezer as long as 12 month and they taste literally the same if I just cooked them. When unpacked and kept in the fridge for daily use - never longer than a month because it's gone then... They are pretty shelf stable, IMHO. Not sure if I answered your question...
 
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Here a n000000b question. How do you make the quick distinction between class 1-4 portions of the muscle.

I have a reasonable understanding of the classes and why they should be ground differently, but not the real world experience in separating the individual portion of muscle into 4 distinct groups.
 
Ha! I own
this book thanks to daveomak. That's why I know the differences in theory, but not as much in practice.

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Edit: you can actually see it in the center of the pic on my desk as I drink banquets and watch me a bit of "Live PD" :-D
 
They look great. The texture with the chunks is very interesting. Are you going to just pickle. Or pickle and stuff the serrano peppers? Been thinking about doing those.
 
I am sorry, guys... I couldn't reply right away - had to go to work first thing Sunday morning for emergency purposes....
Are you going to just pickle. Or pickle and stuff the serrano peppers?
Steve, no I was just pickling - no stuffing. I am not at your level just yet but working hard on that! This what I completed yesterday. Combination of Cherry Bomb Pepper, Serrano, Jalapenos and some sort of small sweet peppers. This time I added a little more sweet (sugar) to the pickling "juice" and YES, this was good! I just tried it...
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P2018, Excellent looking sausage!
crazymoon, thank you for the LIKE!
 
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