I was thinking about making a sausage based on the guideline for spice usage (I have it saved as a file) and my personal preferences.
I prefer certain spices in my sausage and I used whatever I wanted - not based on any sausage recipes I have in my archive.
So, I started with grinding very cold pork picnic using 3/4" plate - 4734 g. Next was semi frozen pork trimmings (1000 g.) and lean beef (560 g.) - grinded through 3mm plate.
Everything back in freezer to cool a little while I preparing spices…. In about one and a half hours I ground pork trimmings and lean beef through 3 mm plate second time to make this portion of meat a binder (glue) for the sausage…. and back to freezer. In one more hour I mixed the meats and spices together by hands…. I added 500ml of ice cold water during the mixing. Back In the fridge until tomorrow.
Next day stuffing time… I wanted something larger for casings and used 75 mm collagen pre-tight casing. First, I stuffed the meat into full length of casing and didn’t like it – way too long…. I decided to split it in a half…..
Done. Hanged the sausages for one hour in room temperatures while turning on my smoker….. In one hour - in the smoker at starting temp 135F for one hour, then 145 – one hour, 155- one hour and 165 for 3 more hours….
This is after 6 hours of smoking the temp came at 138F....
and I moved my sausages into water bath with Anova circulator set at 165F to pouch it….. This took approximately 50 min. to get IM temp to 152. Took sausages out of water bath and ice cold water for another 30 min….. and then hanged it on the rack at room temperature for about two hours… When I was going to transfer everything to the fridge,
my wife asked me to cut one chub to try so I did… and she was asking me to cut another piece, then another and so on…
I tried it and was really good… Next morning I tasted it again… and decided this recipe will be my “to go’ one…. I placed everything back in the fridge till tomorrow until I vack pack everything then and into my freezer….
Conclusion: very-very nice flavor and texture… I am really happy with the result. Thank you.
I prefer certain spices in my sausage and I used whatever I wanted - not based on any sausage recipes I have in my archive.
So, I started with grinding very cold pork picnic using 3/4" plate - 4734 g. Next was semi frozen pork trimmings (1000 g.) and lean beef (560 g.) - grinded through 3mm plate.
Everything back in freezer to cool a little while I preparing spices…. In about one and a half hours I ground pork trimmings and lean beef through 3 mm plate second time to make this portion of meat a binder (glue) for the sausage…. and back to freezer. In one more hour I mixed the meats and spices together by hands…. I added 500ml of ice cold water during the mixing. Back In the fridge until tomorrow.
Next day stuffing time… I wanted something larger for casings and used 75 mm collagen pre-tight casing. First, I stuffed the meat into full length of casing and didn’t like it – way too long…. I decided to split it in a half…..
Done. Hanged the sausages for one hour in room temperatures while turning on my smoker….. In one hour - in the smoker at starting temp 135F for one hour, then 145 – one hour, 155- one hour and 165 for 3 more hours….
This is after 6 hours of smoking the temp came at 138F....
and I moved my sausages into water bath with Anova circulator set at 165F to pouch it….. This took approximately 50 min. to get IM temp to 152. Took sausages out of water bath and ice cold water for another 30 min….. and then hanged it on the rack at room temperature for about two hours… When I was going to transfer everything to the fridge,
I tried it and was really good… Next morning I tasted it again… and decided this recipe will be my “to go’ one…. I placed everything back in the fridge till tomorrow until I vack pack everything then and into my freezer….
Conclusion: very-very nice flavor and texture… I am really happy with the result. Thank you.
