Central TX BBQ Sausage

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geostriata

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May 18, 2021
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This marks sausage #2 of #7 from sausagefest 2024. Thanks to D Dave in AZ for the recipe. Since I didn't want to order bull flour, I used soy protein concentrate instead per this recommendation. In this interview, Mr. Rick Schmidt from Kreuz says you need bull flour specifically, but reading between the lines I think the recipe just needs a binder of some kind.

Recipe is super simple.
Per 1000g of meat (85% brisket, and 15% Pork Butt with a target of 25% fat):
  • 18g salt
  • 3g black pepper
  • 2g cayenne
  • 2.5g cure #1
  • 20g Bull Flour or 35g soy protein concentrate
  • 100g water
1718330432468.png


Starting with the grind... I separated the lean from the fattier bits on the brisket cuts, and simply cube cut the pork butt/shoulder.

1718331025162.png


Coarse ground the pork + lean brisket @ 10mm, and fine-ground the fattier brisket @ 4.5mm. I used LEM dualgrind for this, and it's crazy that they only ship two plates. So I'm confined to 10mm/4.5mm, but I think these are fine for this recipe anyways until my new plates arrive.

1718331126095.png


I was intimidated by the sheer amount of soy concentrate. I'm not used to using this much binder, so I used the minimum recommended amount on the package from sausage maker (3.5%). The upper end is 7%, which seems like way too much for me.

1718331332465.png


Even with the whopping 100g/10% water, the mix was rather dry. I worked it extra to ensure good extraction and even mixing. (sorry for bad picture quality).

1718331402048.png


Thanks, D Dave in AZ for the tip in your video about the oxo lazy susan. Made filling a lot easier!

1718331444444.png


I linked and let rest for a day in the fridge.

1718331470404.png


Dried at 105 for 45mins, hickory smoked at 140F for 3 hours, then sous vide at 153F for 30mins.

1718331539183.png


Absolutely delicious! I feel the soy concentrate lended a bit of an umami flavor that I really liked! Though I think if I were to do this recipe again, I'd cut the salt down to 1.5%.

Still, a definite winner for Sausagefest! Vacuum sealed and into the freezer they go. Onto the next!
 
Last edited:
This marks sausage #2 of #7 from sausagefest 2024. Thanks to D Dave in AZ for the recipe. Since I didn't want to order bull flour, I used soy protein concentrate instead per this recommendation. In this interview, Mr. Rick Schmidt from Kreuz says you need bull flour specifically, but reading between the lines I think the recipe needs a binder of some kind.

Recipe is super simple.
Per 1000g of meat (85% brisket, and 15% Pork Butt with a target of 25% fat):
  • 18g salt
  • 3g black pepper
  • 2g cayenne
  • 2.5g cure #1
  • 20g Bull Flour or 35g soy protein concentrate
  • 100g water
View attachment 698815

Starting with the grind... I separated the lean from the fattier bits on the brisket cuts, and simply cube cut the pork butt/shoulder.

View attachment 698816

Coarse ground the pork + lean brisket @ 10mm, and fine-ground the fattier brisket @ 4.5mm. I used LEM dualgrind for this, and it's crazy that they only ship two plates. So I'm confined to 10mm/4.5mm, but I think these are fine for this recipe anyways until my new plates arrive.

View attachment 698817

I was intimidated by the sheer amount of soy concentrate. I'm not used to using this much binder, so I used the minimum recommended amount on the package from sausage maker (3.5%). The upper end is 7%, which seems like way too much for me.

View attachment 698818

Even with the whopping 100g/10% water, the mix was rather dry. I worked it extra to ensure good extraction and even mixing. (sorry for bad picture quality).

View attachment 698819

Thanks, D Dave in AZ for the tip in your video about the oxo lazy susan. Made filling a lot easier!

View attachment 698820

I linked and let rest for a day in the fridge.

View attachment 698821

Dried at 105 for 45mins, hickory smoked at 140F for 3 hours, then sous vide at 153F for 30mins.

View attachment 698822

Absolutely delicious! I feel the soy concentrate lended a bit of an umami flavor that I really liked! Though I think if I were to do this recipe again, I'd cut the salt down to 1.5%.

Still, a definite winner for Sausagefest! Vacuum sealed and into the freezer they go. Onto the next!
Great job!
For future, just make your own Bull flour if you want to use. All it is is equal parts of 5 flours:
Whole wheat, rice, oats, corn, rye.
You could skip one or two if you don't have, it's just a cereal binder. I grind instant oatmeal in spice grinder, use fine corn flour instead of meal. Makes a super solid bind, can't taste really, I recommend 1% only.

I'm sure the soy works just as well, and I'd bet 1% would be fine. The binder is really there because they cook these at 220-240f to side in a BBQ smoker, so they get fat out without the strong cereal bind. NOTE, I don't cook them above 165f, but they do to use same BBQ pits and economics.
 
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The binder is really there because they cook these at 220-240f to side in a BBQ smoker, so they get fat out without the strong cereal bind. NOTE, I don't cook them above 165f, but they do to use same BBQ pits and economics.
Ah, I see! Yeah, that makes sense that a very strong bind would be needed at 220-240f.
 
This marks sausage #2 of #7 from sausagefest 2024. Thanks to D Dave in AZ for the recipe. Since I didn't want to order bull flour, I used soy protein concentrate instead per this recommendation. In this interview, Mr. Rick Schmidt from Kreuz says you need bull flour specifically, but reading between the lines I think the recipe needs a binder of some kind.

Recipe is super simple.
Per 1000g of meat (85% brisket, and 15% Pork Butt with a target of 25% fat):
  • 18g salt
  • 3g black pepper
  • 2g cayenne
  • 2.5g cure #1
  • 20g Bull Flour or 35g soy protein concentrate
  • 100g water
View attachment 698815

Starting with the grind... I separated the lean from the fattier bits on the brisket cuts, and simply cube cut the pork butt/shoulder.

View attachment 698816

Coarse ground the pork + lean brisket @ 10mm, and fine-ground the fattier brisket @ 4.5mm. I used LEM dualgrind for this, and it's crazy that they only ship two plates. So I'm confined to 10mm/4.5mm, but I think these are fine for this recipe anyways until my new plates arrive.

View attachment 698817

I was intimidated by the sheer amount of soy concentrate. I'm not used to using this much binder, so I used the minimum recommended amount on the package from sausage maker (3.5%). The upper end is 7%, which seems like way too much for me.

View attachment 698818

Even with the whopping 100g/10% water, the mix was rather dry. I worked it extra to ensure good extraction and even mixing. (sorry for bad picture quality).

View attachment 698819

Thanks, D Dave in AZ for the tip in your video about the oxo lazy susan. Made filling a lot easier!

View attachment 698820

I linked and let rest for a day in the fridge.

View attachment 698821

Dried at 105 for 45mins, hickory smoked at 140F for 3 hours, then sous vide at 153F for 30mins.

View attachment 698822

Absolutely delicious! I feel the soy concentrate lended a bit of an umami flavor that I really liked! Though I think if I were to do this recipe again, I'd cut the salt down to 1.5%.

Still, a definite winner for Sausagefest! Vacuum sealed and into the freezer they go. Onto the next!
Thanks for posting all your details. Looks delicious. Am going to make these.
 
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So I discovered that I didn't have enough of these sausages for the party. It turns out that I've been eating too many of these... based on that, I do believe these are my favorite so far. Mind-blowing how good they are.

1720058922191.png


I reduced the salt to 1.6g per kg, and the soy protein concentrate to 3.0g per kg and now it's perfect!! D Dave in AZ : I do think you should possibly try soy protein concentrate in this. It lends an umami that I believe takes this on a whole new level. I've tried similar sausages (high beef, low pork) and it's no comparison.

1720059037866.png


Central TX BBQ sausage is a bit of heaven on earth.
 
G geostriata good report! I don't have soy protein concentrate. But I DO have Textured Soy Protein. It's like a pea-sized meat substitute I bought after reading about it in Marianski. So I could food process or grind it fine. Would it be the same, do you think?
 
G geostriata good report! I don't have soy protein concentrate. But I DO have Textured Soy Protein. It's like a pea-sized meat substitute I bought after reading about it in Marianski. So I could food process or grind it fine. Would it be the same, do you think?
To be honest, I think maybe no, that it won't be the same, unfortunately. I just tried TVP on another recipe and didn't quite get anything from it.

As you've probably noted from Mariansky, there's a difference from Soy Protein Isolate and Concentrate. He mainly talks more favorably about the latter (because of the binding potential), but I think there's something he misses in the flavor benefits of concentrate. There's something, an umami aspect, that SPC adds to the equation.

Maybe I misattribute, and the Central TX BBQ recipe is simply that good with or without the SPC. I'm trying another with Soy Protein Concentrate to compare against, and we'll see. But for now, I'm thinking I'll default to Soy Protein Concentrate from now on.
 
Last edited:
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