Homemade smoked beef sausage

[philpom]

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!

 

[philpom]

Oh man, even better next day. I asked the kids what they thought and they looked at me like I was crazy. "It's just sausage" while that is deflating I'll take it as a victory, mission accomplished, it tastes like smoked sausage!