I've been wanting to make an all-beef sausage after enjoying some of the store-bought versions of 'smoked beef sausage'. If you google "European Beef Sausage", you'll find the recipe (not sure if I can post off-site links). I left out the cloves; I didn't have any. Otherwise, the recipe is just scaled down for 2lbs.
2lbs of home ground chuck. I'd say it's at least 80/20, but I'm just guessing.
After mixing in spices and kneading for 5 mins. The mustard and pepper smell was intense and super good.
Packed into my 5lb Grizzly stuffer canister.
Way to much 34-36mm hog casings soaking. I'm still getting used to the length to meat ratio.
All stuffed up!
Hanging in my Masterbuilt XL. Notice how light in color they are when first going into the smoker for an hour at 130 degrees. No smoke at this point.
After an hour at 130 with no smoke, this is after an hour with smoke at around 140. I used cherry and grape.
After 3 hours in the smoke. Finishing smoker temp of 160. Nice dark color came out.
Into a 170 degree water bath to finish the cook. It only took 20-30 mins to come up to 155.
Into the ice water bath to stop the cook. Pulled them out at about 110.
Hanging to bloom for an hour or so.
Finished product. I'd like to work harder next time to eliminate the touch spots that result in the light spots.
And the cut. Will cook some up for dinner tomorrow; I'll report on the taste then. From this view, I might go with a medium grind next time; the course is well, course.
All in all, it was a pretty straightforward and simple process for my second time around the block.
2lbs of home ground chuck. I'd say it's at least 80/20, but I'm just guessing.
After mixing in spices and kneading for 5 mins. The mustard and pepper smell was intense and super good.
Packed into my 5lb Grizzly stuffer canister.
Way to much 34-36mm hog casings soaking. I'm still getting used to the length to meat ratio.
All stuffed up!
Hanging in my Masterbuilt XL. Notice how light in color they are when first going into the smoker for an hour at 130 degrees. No smoke at this point.
After an hour at 130 with no smoke, this is after an hour with smoke at around 140. I used cherry and grape.
After 3 hours in the smoke. Finishing smoker temp of 160. Nice dark color came out.
Into a 170 degree water bath to finish the cook. It only took 20-30 mins to come up to 155.
Into the ice water bath to stop the cook. Pulled them out at about 110.
Hanging to bloom for an hour or so.
Finished product. I'd like to work harder next time to eliminate the touch spots that result in the light spots.
And the cut. Will cook some up for dinner tomorrow; I'll report on the taste then. From this view, I might go with a medium grind next time; the course is well, course.
All in all, it was a pretty straightforward and simple process for my second time around the block.
