I stuffed a batch of Pork/Beef sausage and took enough liberties with an old recipe that I am posting my version. It’s going into either the cold smoker for a couple of hours and then into the offset or directly into the offset depending on the weather.
The original recipe called for Dextrose and Citric acid. I had neither and would not have included either except that I had some Fruit Fresh left over from canning season so it ended up in the sausage.
Something else to watch out for, when expanding a recipe always go back to the Cure label for proper amounts. The original recipe called for almost 4 teaspoons of Cure
6 lbs ground Chuck
6 lbs ground Pork Butt
2 oz salt
2 oz Fruit Fresh
2 ¾ teaspoons of Cure #1
2 Heaping Tablespoons prepared yellow mustard more like 4 level Ts
3 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon hot smoked paprika
3 Tablespoons dried minced onion
I mixed all ingredients until the meat became sticky and chilled for 24 hours.
After the rest period I did a fry test and the sausage has a great smooth taste. None of the individual ingredients dominate the sausage. There’s just a hint of mustard and onion.
I added about 1 ½ cups of ice water to make stuffing easier.
After a hour of untangling a hank of natural pork casings I processed the links using less than one length of casing. I learned my lesson this time and returned the unused casings to storage in individual zip locks with a coating of salt and bit of water.
Here’s the Qview of the sausage before smoking. More pics to follow
Al
The original recipe called for Dextrose and Citric acid. I had neither and would not have included either except that I had some Fruit Fresh left over from canning season so it ended up in the sausage.
Something else to watch out for, when expanding a recipe always go back to the Cure label for proper amounts. The original recipe called for almost 4 teaspoons of Cure
6 lbs ground Chuck
6 lbs ground Pork Butt
2 oz salt
2 oz Fruit Fresh
2 ¾ teaspoons of Cure #1
2 Heaping Tablespoons prepared yellow mustard more like 4 level Ts
3 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon hot smoked paprika
3 Tablespoons dried minced onion
I mixed all ingredients until the meat became sticky and chilled for 24 hours.
After the rest period I did a fry test and the sausage has a great smooth taste. None of the individual ingredients dominate the sausage. There’s just a hint of mustard and onion.
I added about 1 ½ cups of ice water to make stuffing easier.
After a hour of untangling a hank of natural pork casings I processed the links using less than one length of casing. I learned my lesson this time and returned the unused casings to storage in individual zip locks with a coating of salt and bit of water.
Here’s the Qview of the sausage before smoking. More pics to follow
Al
