It's been long time since my first attempt to make "just beef" sausage.
My first beef sausage was pretty good taste wise but I
was not happy with it's texture - bind wasn't there so sausage was too soft.
This time I decided to make the beef sausage a
little differently:
Based on 1 kg of beef:
1. 2% salt
2. 0.25% Cure 1
3. 2.0g sugar
4. 2,5g pepper
5. 2,0 Paprika
6. 6,0g garlic
7.
1,0 MSG
8. 3,0 Tripolyphospate
9. 1,5 Nutmeg
I used 3,200g of meat - very lean london broil (2/3 of all meat amount) and
chuck - with a good amount of fat with connective
tissue (1/3).
1. Cubed lean meat and fatty meat with connective tissue into
approximately 10mm cubes.
2. Placed them in two different containers then mixed with Cure 1, salt and all spices (all ingredients
were measured separately
for each - of lean and fatty meats.
3. In refer for 30-36 hours.
4. Next day grind half of amount of lean
meat through 5mm plate. Half was left intact.
5. Grind all fatty with connective tissues and all trimmings meat through 5mm plate
then into freezer until meat is partially
frozen. After about 2 hours, grind it through 3mm plate: this will act as a binder when
stuffed. Back into freezer.
6. In about 1 hour mix all meats -lean, grind through 5mm and through 3mm together.
7. Stuff into
55-60 mm beef middles.
8. Hung at room temp for about 2 hours
9. Into smoker at 140F for one hour and then add smoke.
10.Increase
temp for 10 degrees every hour up to 170F (I stopped smoking after 2 hours of smoke because I did not want to
over smoke my
sausage.
11.After 3,5 hours (when temp stall at 125F) all sausage went into water bath at 170F for poaching (SV with my Anova
circulator).
12.When IM temperature reached 152F, I took everything from the water and hung outside to cool overnight at temp
50-55F with the
humidity at 75-80%.
I am sorry I can't provide you with more pics (the process is pretty messy and I did not have
anyone to help me with making
pictures. Here is a final result:
My first beef sausage was pretty good taste wise but I
was not happy with it's texture - bind wasn't there so sausage was too soft.
This time I decided to make the beef sausage a
little differently:
Based on 1 kg of beef:
1. 2% salt
2. 0.25% Cure 1
3. 2.0g sugar
4. 2,5g pepper
5. 2,0 Paprika
6. 6,0g garlic
7.
1,0 MSG
8. 3,0 Tripolyphospate
9. 1,5 Nutmeg
I used 3,200g of meat - very lean london broil (2/3 of all meat amount) and
chuck - with a good amount of fat with connective
tissue (1/3).
1. Cubed lean meat and fatty meat with connective tissue into
approximately 10mm cubes.
2. Placed them in two different containers then mixed with Cure 1, salt and all spices (all ingredients
were measured separately
for each - of lean and fatty meats.
3. In refer for 30-36 hours.
4. Next day grind half of amount of lean
meat through 5mm plate. Half was left intact.
5. Grind all fatty with connective tissues and all trimmings meat through 5mm plate
then into freezer until meat is partially
frozen. After about 2 hours, grind it through 3mm plate: this will act as a binder when
stuffed. Back into freezer.
6. In about 1 hour mix all meats -lean, grind through 5mm and through 3mm together.
7. Stuff into
55-60 mm beef middles.
8. Hung at room temp for about 2 hours
9. Into smoker at 140F for one hour and then add smoke.
10.Increase
temp for 10 degrees every hour up to 170F (I stopped smoking after 2 hours of smoke because I did not want to
over smoke my
sausage.
11.After 3,5 hours (when temp stall at 125F) all sausage went into water bath at 170F for poaching (SV with my Anova
circulator).
12.When IM temperature reached 152F, I took everything from the water and hung outside to cool overnight at temp
50-55F with the
humidity at 75-80%.
I am sorry I can't provide you with more pics (the process is pretty messy and I did not have
anyone to help me with making
pictures. Here is a final result:
