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.
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.
All stuffed...
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...
Hanged sausages outside to bloom (outside temp was around 70F-65F) for 2-2.5 hours and into fridge overnight...
This morning- time to slice and taste test:
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!
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.
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.
All stuffed...
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...
This morning- time to slice and taste test:
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!