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):
Starting with the grind... I separated the lean from the fattier bits on the brisket cuts, and simply cube cut the pork butt/shoulder.
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.
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.
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).
Thanks, D Dave in AZ for the tip in your video about the oxo lazy susan. Made filling a lot easier!
I linked and let rest for a day in the fridge.
Dried at 105 for 45mins, hickory smoked at 140F for 3 hours, then sous vide at 153F for 30mins.
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!
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
Starting with the grind... I separated the lean from the fattier bits on the brisket cuts, and simply cube cut the pork butt/shoulder.
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.
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.
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).
Thanks, D Dave in AZ for the tip in your video about the oxo lazy susan. Made filling a lot easier!
I linked and let rest for a day in the fridge.
Dried at 105 for 45mins, hickory smoked at 140F for 3 hours, then sous vide at 153F for 30mins.
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!
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