This is just basic smoked sausage, it's universal and delish.
I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature graduation etc. It was dinner!
Ground chuck, granulated garlic, onion, black pepper, chili powder, red pepper flakes and.... tender quick. I used 33mm collegen casings.
I let then air dry for about an hour, then on a tray and in the fridge for the next 6 hours. Smoked with oak and pecan. 160°f for most of the time and ramped it up for the finish after about 3 hours.
A little spice and that classic smoked beef sausage flavor. No fuss required.
Cheers!
I blended, stuffed, dried, smoked and ate in a day. Nothing fancy, no ice baths, no rigorous temperature graduation etc. It was dinner!
Ground chuck, granulated garlic, onion, black pepper, chili powder, red pepper flakes and.... tender quick. I used 33mm collegen casings.
I let then air dry for about an hour, then on a tray and in the fridge for the next 6 hours. Smoked with oak and pecan. 160°f for most of the time and ramped it up for the finish after about 3 hours.
A little spice and that classic smoked beef sausage flavor. No fuss required.
Cheers!