I was thinking of making garlic sausage for quite some time so, finally decided get it done this past weekend. The recipe was a mix from three other recipes with my tweaks and additions. Pork shoulder was on sale for $.99 which was great price. I needed some beef for my recipe but nothing was on sale (nothing cheaper then $4.99) so I decided to make the sausage with pork only….
After de boning the shoulder, I got 5 kilos of meat: 3.4 lean meat, 1.4 meat with connective tissues and 1.2 fat.
Cut everything into 1.5 inches piece’s, added salt and Cure 1 to every part of meat separately, mixed and in the fridge for one hour then in the freezer for one hour.
After that I grinded every meat separately with 5 mm plate. Back in the freezer for about 50 min. I wanted to have my sausage to have texture close to hot dogs/bologna so next step to grind everything through 3 mm plate mixing all kind of meat during this grind. This will help to distribute fat and meat with connective tissues more evenly when I am ready to mix it…. So, back in the freezer for another hour. Meanwhile, I prepared all species I needed for my garlic sausage using my scale. I mixed all my spices with ice cold water and made slurry for the meat. In one hour I took my grinded meat from the freezer, mixed in slurry and mixed all very well until the meat is steaky. My hand were frozen at the end…. I am sorry I don’t have picks while grinding and mixing – way too messy process. Meat is back in the fridge till next morning…. Also, I flushed 40mm beef round with water, fill the pan with ice cold water and in the fridge overnight as well.
The stuffer is ready so … let’s start! Stuffing was flawless.
Smoker is preheated to 130F and sausages went in to dry for one hour. My Auber PID was programmed to keep 130F for one hour, then switch strait to 155F for another 3 hours and then another 2 hours with 165F. I placed my A-MAZE-N 12” tube in the smoker in 1 hour using Adler pellets.
I don’t know why but IM temp stall at 141-145 and did not want to go any higher. I think I could wait for another 2 hours but didn’t want my sausage to become too dry. I prepared a water bath with my Anova circulator with intention to poaching sausages. Temperature was 165F and I dump all my sausage in the container. In about 15 minutes IM went to 155-157. This is first portion which was taken out of water bath and before hanging to dry.
I took everything out of water bath and hanged it to dry overnight in my special cage outside. Outside temperature during night was 50 – 51F.
Next morning I took all the sausages from the cage outside, brought it home and sliced first to try. Mmmmm…. It was so good with distinctive garlic taste, little hit from cayenne pepper. I gave a piece to my wife to taste (who actually doesn’t really care of my sausage and meats) and she asked me for another piece, and another…. Here is the result:
Thank you for watching….
After de boning the shoulder, I got 5 kilos of meat: 3.4 lean meat, 1.4 meat with connective tissues and 1.2 fat.
Cut everything into 1.5 inches piece’s, added salt and Cure 1 to every part of meat separately, mixed and in the fridge for one hour then in the freezer for one hour.
After that I grinded every meat separately with 5 mm plate. Back in the freezer for about 50 min. I wanted to have my sausage to have texture close to hot dogs/bologna so next step to grind everything through 3 mm plate mixing all kind of meat during this grind. This will help to distribute fat and meat with connective tissues more evenly when I am ready to mix it…. So, back in the freezer for another hour. Meanwhile, I prepared all species I needed for my garlic sausage using my scale. I mixed all my spices with ice cold water and made slurry for the meat. In one hour I took my grinded meat from the freezer, mixed in slurry and mixed all very well until the meat is steaky. My hand were frozen at the end…. I am sorry I don’t have picks while grinding and mixing – way too messy process. Meat is back in the fridge till next morning…. Also, I flushed 40mm beef round with water, fill the pan with ice cold water and in the fridge overnight as well.
The stuffer is ready so … let’s start! Stuffing was flawless.
Smoker is preheated to 130F and sausages went in to dry for one hour. My Auber PID was programmed to keep 130F for one hour, then switch strait to 155F for another 3 hours and then another 2 hours with 165F. I placed my A-MAZE-N 12” tube in the smoker in 1 hour using Adler pellets.
I don’t know why but IM temp stall at 141-145 and did not want to go any higher. I think I could wait for another 2 hours but didn’t want my sausage to become too dry. I prepared a water bath with my Anova circulator with intention to poaching sausages. Temperature was 165F and I dump all my sausage in the container. In about 15 minutes IM went to 155-157. This is first portion which was taken out of water bath and before hanging to dry.
I took everything out of water bath and hanged it to dry overnight in my special cage outside. Outside temperature during night was 50 – 51F.
Next morning I took all the sausages from the cage outside, brought it home and sliced first to try. Mmmmm…. It was so good with distinctive garlic taste, little hit from cayenne pepper. I gave a piece to my wife to taste (who actually doesn’t really care of my sausage and meats) and she asked me for another piece, and another…. Here is the result:
Thank you for watching….
