BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
NEPAS Berliner Sausage
Berliner Sausage.
1 1/2 lb poke butt
1/2 lb GB chuck
1/2 lb boned chicken or turkey thigh meat. very little fat.
Grind with fine to med plate. Your choice. I use the med
2 1/4 tsp non iodized salt 1/2 tsp cure #1
1/2 tsp white pepper
1/4 tsp garlic granules
1/4 cup finely minced onion 1/2 cup dry milk
1/4 cup cold water
1 Tbs clear corn syrup
1‐2 fiberous casings SS sz, soaked
Mix all the dry with the water and corn syrup. Pour this into ground meat and mix well. By hand is better so the fat does not render and stick to the mixer. This recipe has poultry in it so your looking for an IT of 160‐165* Cold water dunk em to cool. Dont exceed 175* IT of your smoker.
After the bloom put chubs in fridge overnight so the flavor can to mellow.
Berliner Sausage.
1 1/2 lb poke butt
1/2 lb GB chuck
1/2 lb boned chicken or turkey thigh meat. very little fat.
Grind with fine to med plate. Your choice. I use the med
2 1/4 tsp non iodized salt 1/2 tsp cure #1
1/2 tsp white pepper
1/4 tsp garlic granules
1/4 cup finely minced onion 1/2 cup dry milk
1/4 cup cold water
1 Tbs clear corn syrup
1‐2 fiberous casings SS sz, soaked
Mix all the dry with the water and corn syrup. Pour this into ground meat and mix well. By hand is better so the fat does not render and stick to the mixer. This recipe has poultry in it so your looking for an IT of 160‐165* Cold water dunk em to cool. Dont exceed 175* IT of your smoker.
After the bloom put chubs in fridge overnight so the flavor can to mellow.
