Hot Guts

[WstTxSmokes]

Been a while since I’ve made sausage. I cut up some brisket and spiced it then let it rest over night. I’m targeting an 80/20 meat to fat ratio. In the past I’ve just simply cubed the brisket without separating the meats and fats. I’m glad I did this because I had a ton of fat leftover. Ratios are for 10lbs of meat.
Cure
• 59 g kosher salt
• 6 g pink curing salt (Cure #1 / Prague Powder #1)
• ½ cup 12-mesh (coarse) black pepper
Season
• 17 g granulated garlic
• 17 g Lawry’s seasoning salt
• 10 g cayenne
• 8 g dry mustard
5g turmeric and paprika each

2% nfdm
5 % water

Smoke temp is aiming for around 150

 

[Compulsive Smoker]

Looks good!

 

[WstTxSmokes]

Smoked to 150 and ice bathed.

 

[WstTxSmokes]

These came out great. Great smoke flavor but not overpowering. As far as a tx style hot gut goes I think this recipe is on point. If you don’t like heat back off the cayenne. These since a kick on the back. Forgot to mention this is a very course grain sausage, so use a smaller diameter to your liking.

 

[JLinza]

Looks great

 

[indaswamp]

Great write up, and great looking sausages! Congrats on making the Carousel.

 

[WstTxSmokes]

Great write up, and great looking sausages! Congrats on making the Carousel.

thank you! My first time! I realize that sausage is to an extant a science. Ratios must be in line, ie measure your meat and fat ratio and be sure to have an digital thermometer monitoring the smoker temp for us offset folks.

 

[Fueling Around]

Congrats on the feature. Been many years since I was in Texas and enjoyed a hot gut
I don't think sausage is an exact science. Get the seasoning and fat ratio to what your taste prefers.

 

[SmokinAussie]

Been a long time since I made sausages. These look really good. Fantastic finishing color!

Cheers!

Bill

 

[WstTxSmokes]

Congrats on the feature. Been many years since I was in Texas and enjoyed a hot gut
I don't think sausage is an exact science. Get the seasoning and fat ratio to what your taste prefers.

You are right, I don’t think it’s an exact science but following certain aspects of sausage “science” helps. For myself, knowing meat to fat ratios, making sure meat is cold when grinding and mixing and also knowing a bit about what spice ratios to use. Great sausage is an art.

 

[Compulsive Smoker]

Congrats on the feature! Well deserved!