Attempt to make Lockhart, TX style Beef Sausage

[indaswamp]

 
I found the cereal binder as described at "The Sausage Source".  Doesn't seem to be the same as the more currently used soy based binders.

Do you think they are the same?  I've never needed a binder because I normally make pork sausage and boudins. 

May give this a try,  saves me a trip to Texas!

This is the binder referred to in texas hot link sausages..

https://www.spokanespice.com/itemdetail.php?id=113&secid=93

 

[dward51]

 
This is the binder referred to in texas hot link sausages..

https://www.spokanespice.com/itemdetail.php?id=113&secid=93

Man I have not seen a recipe that called for "bull flour" in sausage in a while.  That is old school for sure.

 

[indaswamp]

 
I found the cereal binder as described at "The Sausage Source".  Doesn't seem to be the same as the more currently used soy based binders.

Do you think they are the same?  I've never needed a binder because I normally make pork sausage and boudins. 

May give this a try,  saves me a trip to Texas!

This is the binder referred to in texas hot link sausages..

 

 
This is the binder referred to in texas hot link sausages..

https://www.spokanespice.com/itemdetail.php?id=113&secid=93

Man I have not seen a recipe that called for "bull flour" in sausage in a while.  That is old school for sure.

One of the absolute best moisture retainers and sausage binders made for the home sausage maker. Definitely an oldey but a goody.

 

[ApopkaDave]

This is the binder referred to in texas hot link sausages..

One of the absolute best moisture retainers and sausage binders made for the home sausage maker. Definitely an oldey but a goody.

Some of the old books describe bull flour as 1/2 wheat flour and the rest equal measures of corn, rye, and rice flours. I made a test batch using tdimler's lockhart sausage with 860 g well-trimmed chuck ($2.99/lb on sale at Winn Dixie!), 150 g unsmoked pork belly from Costco, Alderwood smoked salt (I don't have a smoker, but smoke is smoke), Prague #2, the peppers, and binder as all-purpose flour, cornstarch, rye flour and rice flour. Hog casings. Under ice for 2 hours. Sous vide one hour at 65 degrees C, then to the grill on indirect heat. Wonderful. The last time I ate at Kreuz and Blacks was over 25 years ago when we lived in Austin. Memories fade, but this is a keeper.

Why would this binder work? I suppose the flour mixes with the fat and water to make a roux. The cornstarch is a well-known thickener in cooking. Rye flour makes a sticky mess mixed with water. I have no clue that the rice flour does.

 

[petewoody]

Some of the old books describe bull flour as 1/2 wheat flour and the rest equal measures of corn, rye, and rice flours. I made a test batch using tdimler's lockhart sausage with 860 g well-trimmed chuck ($2.99/lb on sale at Winn Dixie!), 150 g unsmoked pork belly from Costco, Alderwood smoked salt (I don't have a smoker, but smoke is smoke), Prague #2, the peppers, and binder as all-purpose flour, cornstarch, rye flour and rice flour. Hog casings. Under ice for 2 hours. Sous vide one hour at 65 degrees C, then to the grill on indirect heat. Wonderful. The last time I ate at Kreuz and Blacks was over 25 years ago when we lived in Austin. Memories fade, but this is a keeper.

Why would this binder work? I suppose the flour mixes with the fat and water to make a roux. The cornstarch is a well-known thickener in cooking. Rye flour makes a sticky mess mixed with water. I have no clue that the rice flour does.

Not sure why you would use Prague #2. If, as I understand it, you are cooking immediately over high heat you really don't need cure at all. If you were slow cooking it over a low heat or cold smoking it the Cure # 1 should be used. Cure #2 is used for curing meats over a longer period e.g. salumi.

 

[ApopkaDave]

I just happened to have Prague #2 in my pantry which is why I used it, and was following the recipe. I agree there is no good reason to use it in this case where the sausage is cooked and eaten/frozen right away.

I did not know the difference between #1 and #2. I just now read up on the two on Wikipedia and also on this forum: Prague Powder #1 vs Prague Powder #2 by smokinhusker.

Thanks, petewoody.