Brisket Bacon Sausages

[Chris_in_SoCal]

I picked up a 15 Lb brisket a few days ago and cut it into thirds since I would be eating most of it myself. I planned on smoking the flat and freezing the rest but then remembered the reason I wanted the brisket in the first place was to make sausages. I took the point out but it was 6.5 Lb, not quite as much as I wanted so I pulled the rest and it gave me 10.5 Lb. I also added 2 Lb of bacon.

All ground up.

Not the prettiest sausages I have ever made but they will do.

After all that my back was wrecked. They sat open in the beer fridge overnight. The next day I got a late start since I slept in.

Around 4 hours later They started getting to the finished temp.

After the ice bath.

I tried one and these are by far the best sausages I have ever made. Plenty to pass on to friends and family after vac packing and freezing.

The brisket is still going. When it gets to the stall I will wrap it and move it to the pellet smoker to save on wood.

I will make tallow from the fat as well. the cheap wireless thermometers are working great. After 4 hours they were both still at 100% charge.

 

[Brokenhandle]

Very nice! Looking forward to winter so maybe I have more time for the to do list!

Ryan

 

[pc farmer]

Yup. Looks great

 

[Fueling Around]

Looking good
Need some details on your formula please

 

[Chris_in_SoCal]

All vac sealed and in the freezer except for the misfits. They are in a zip lock in the fridge.

Got a nice amount of tallow.

 

[Chris_in_SoCal]

The mix:
Brisket 10.5 Lb
Bacon 2 Lb

Jalapenos 7 finely chopped
White onion 1 finely chopped
Sharp cheddar cheese 120g finely chopped
Mozzarella 80g finely chopped

SPG 70g
Pink salt 10.5g
Milk powder 120g
Mustard powder 15g
Cayenne powder 30g
Smoked paprika 30g

Beef broth 500ml

 

[Fueling Around]

I assume stuffed in hog? They appear to be a good hearty sausage.

 

[Chris_in_SoCal]

Correct. I tried a cheaper version that I had not seen before. They worked well. I only had one blowout on the whole batch.

Not sure why the name Oversea, the hogs are from the USA.

 

[JLinza]

Looks darn good from here

 

[gmc2003]

Nicely done West Coast Chris. Those sausages look and sound fantastic.

Point for sure
Chris

 

[Gonna Smoke]

Plenty to pass on to friends and family after vac packing and freezing.

I'll be your friend!

 

[kilo charlie]

All vac sealed and in the freezer except for the misfits. They are in a zip lock in the fridge.
View attachment 725890

Got a nice amount of tallow.
View attachment 725891

Those look fantastic!

 

[TimboBBQ!]

I picked up a 15 Lb brisket a few days ago and cut it into thirds since I would be eating most of it myself. I planned on smoking the flat and freezing the rest but then remembered the reason I wanted the brisket in the first place was to make sausages. I took the point out but it was 6.5 Lb, not quite as much as I wanted so I pulled the rest and it gave me 10.5 Lb. I also added 2 Lb of bacon.

All ground up.
View attachment 725880

Not the prettiest sausages I have ever made but they will do.
View attachment 725881

After all that my back was wrecked. They sat open in the beer fridge overnight. The next day I got a late start since I slept in.
View attachment 725882

Around 4 hours later They started getting to the finished temp.
View attachment 725883

After the ice bath.
View attachment 725884

I tried one and these are by far the best sausages I have ever made. Plenty to pass on to friends and family after vac packing and freezing.

The brisket is still going. When it gets to the stall I will wrap it and move it to the pellet smoker to save on wood.

I will make tallow from the fat as well. the cheap wireless thermometers are working great. After 4 hours they were both still at 100% charge.
View attachment 725885

Man I would love to be able to make my own sausages like that. Looks very nice sir

 

[chopsaw]

Nice job on those , and the formula looks good . I don't use much beef is sausage , I'd love to see a cut shot .

 

[Brokenhandle]

Man I would love to be able to make my own sausages like that. Looks very nice sir

There's enough knowledge around here to teach you, and way more than enough enablers to help spend your money on the equipment you'll need! By the way, now would be a great time to purchase the equipment...LEM has a 20% discount until the 20th for all members!

Ryan

 

[Chris_in_SoCal]

I woke up way too early and made a little snack.

Here you go chopsaw .

Now I will go back and sleep all day.

 

[Chris_in_SoCal]

BTW, I only ran the meat thru the grinder one time with the 10mm plate.

Since it was brisket I wanted to keep the meat as original as possible. I did not want to make pink slime. That is why they look wrinkly in the completed cook.

 

[TimboBBQ!]

There's enough knowledge around here to teach you, and way more than enough enablers to help spend your money on the equipment you'll need! By the way, now would be a great time to purchase the equipment...LEM has a 20% discount until the 20th for all members!

Ryan

How much all in for the needed equipment?

 

[slavikborisov]

Great idea looks mighty tasty !

 

[Brokenhandle]

How much all in for the needed equipment?

Grinder and stuffer would be the main things. I currently have a 7 lb Hakka horizontal stuffer... it works but pretty sure I'm gonna order the 10 lb LEM electric. It seems popular. I know SmokinEdge likes his. I have a big grinder for when we grind venison for burger and bought a smaller one for smaller jobs. Can't remember what it is... DougE recommended it to me.

Ryan