Pastrami loaf-sausage al la Bear loaf?

Discussion in 'Sausage' started by red dog, Nov 11, 2014.

  1. red dog

    red dog Smoking Fanatic

    Hi folks. My original idea was to make a smoked pastrami flavored sausage like a summer sausage. After looking at some other threads I think the easiest way to do it would be in a case less loaf al la Bear loaf that could be sliced like bacon. I would use all the same spices I use to make regular pastrami and use ground beef and cure. Any reason why this wouldn't work? Any thoughts or input would be appreciated.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Spices that are rubbed on the surface of the meat, and transfer those flavors through "osmosis" ..... will be different when you incorporate the same amount of spices into the meat.... Incorporating the spices will be a lot stronger... the amount will need to be reduced...
    I have no idea how much..... but there are spice tables that have some general amounts....

    Guidelines for Spice Usage
    General rule: About 1-2 g of spice is added to 1 kg (2.2 lbs.) of meat. One teaspoon of dried ground spice weighs about 2 grams.
    The following tables are reprinted with permission from the book "Home Production of Quality Meats and Sausages" Chapter 12 Creating Your Own Recipes and will help you create your own recipes. This is how much spices the professional sausage maker adds to 1 kilogram (2.2 lbs.) of meat.
    Spice in grams per 1 kg of meat
    Allspice 2.0
    Bay leaf 2 leaves
    Cardamom 1.0 - 2.0
    Caraway seeds 2.0
    Caraway powder 0.5
    Cayenne pepper 0.5
    Celery salt 1.0
    Chilies 0.5
    Cinnamon 0.5 - 1.0
    Cloves 1.0 - 2.0
    Coriander 1.0 - 2.0
    Cumin 1.0
    Curry powder 1.0
    Fennel 2.0
    Fenugreek 1.0
    Garlic paste 3.0 - 5.0
    Garlic powder 1.0
    Ginger 0.5
    Juniper 2.0
    Mace 0.5
    Marjoram 2.0 - 3.0
    Mustard 2.0
    Nutmeg 1.0
    Onion (fresh) 10.0
    Onion powder 2.0 - 5.0
    Paprika 2.0
    Pepper-white 2.0 - 3.0
    Pepper-black 2.0 - 3.0
    Red peppers 0.5
    Thyme 1.0
    Turmeric 2.0 - 4.0
    Other Ingredients in g per 1 kg of Meat
    Non fat dry milk powder 4.0
    Soy powder concentrate 1.0 - 3.0
    Sugar 1.0 - 2.0
     
  3. red dog

    red dog Smoking Fanatic

    Wow, thanks Dave. That's very useful info and just the kind of input I needed.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You are welcome..... Don't forget your recipe, taste test and pictures.... I'm interested in the outcome......


    Dave
     



  5. I have done that with knife cut and ground beef and stuffed into large casing. It has good taste but lacks the texture of whole muscle meat. This is one I did as bacon flavor.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Clay I like this idea! I'll be watching to see how it turns out! Somewhere I have a recipe for making pastrami dogs. I'll see if I can dig it up.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay found it, this came From Adam Gertler:

    Pastrami Dogs:
    3 pounds beef short rib meat or chuck, cut into 1/2-inch cubes (at least 20-percent fat content)
    Ice, for placing in a bowl
    1 1/4 cups ice water
    1 1/2 tablespoons kosher salt
    1 tablespoon powdered dextrose, or 2 teaspoons fine sugar
    1 tablespoon ground pickling spice
    1 tablespoon light brown sugar
    1 1/4 teaspoons pink salt, such as InstaCure or Prague Powder 1, used for red color, or 2 tablespoons kosher salt
    1 1/2 tablespoons crushed garlic
    1 tablespoon coarsely ground toasted coriander seeds
    1 tablespoon coarsely ground toasted black peppercorns
    1/4 teaspoon ground juniper berries
    2/3 cup nonfat milk powder or textured soy protein
    1 tablespoon liquid smoke, use if poaching, not smoking, the dogs
    Special equipment: meat grinder with large and small grinding palette and chilled paddle attachment; 6 feet of hog casing or 12 feet sheep of casing, rinsed and soaked in room temperature water; butcher's twine, for tying the dogs

     
     
    Last edited: Nov 11, 2014
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
    Last edited: Nov 11, 2014
  9. red dog

    red dog Smoking Fanatic

    Thanks Case. That would be great. That's what made me think of doing this in the first place. We had hot dogs that tasted like pastrami split on toasted rye bread with cheese and sauerkraut. Tasted just like a pastrami rueben.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have been packing this recipe around for a year or more and I haven't tried them yet!

    I believe that he was. I read an article on his blog about Reuben Dogs and this was the recipe that I downloaded into my phone using my recipe app.

    Maybe Clay will do a taste of them for us in his pastrami loaf!
     
  11. red dog

    red dog Smoking Fanatic

    Excellent. I even have all the ingredients including juniper berries. Ever been to the Savory Spice Shop in the Old Mill Case?
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I certainly have! I like being able to buy small amounts of spice at a time, or large amounts. On Newport Devores Market across from Newport Market also has bulk spices but not as many as Savory.

    The juniper berries I use I harvest a bit East of town!
     
  13. red dog

    red dog Smoking Fanatic

    Yes we definitely don't have any shortage of juniper! Have you ever tried smoking with juniper? I never have but I believe it is used in some traditional Italian smoked meats. I used to order from Penzy but started using Savory Spice stuff when they opened.
     
  14. red dog

    red dog Smoking Fanatic

    While your here Case, did you ever get any pork bellies from cash and carry?
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I haven't tried it for smoking. I have cooked over it and sage plenty when out camping or hunting in the desert. We do ribs and chicken right over the fire/coals. The sage gives off a strong flavor to the meat, the juniper seems to be pretty mild.

    I still haven't picked up any bellies from C&C. I bought a 1/4 of a pig this year from a friend. I had them not cure any of my meat. So I have a belly and some other parts for bacon makin!
     
  16. red dog

    red dog Smoking Fanatic

    I will revive this thread when I do this. Right now I am doing a external smoke box mod for my MES (like the mailbox mod) so I can get my AMNPS out of the smoker for better burning and cold smokes. I'm also putting it on a wheeled dolly for easier moving.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wait what, revive? Later? Oh man calling a smoking foul!!!
     
  18. red dog

    red dog Smoking Fanatic

    Oh man. Sorry Case! I have been having trouble keeping my AMNPS lit in this cold weather at this altitude. Right now I have 15lbs of BBB in cure ready to smoke on Monday. Need to get the mod done so I don't have to keep opening the door to relight. My last sausage smoke I ended up finishing with chips because it was getting frustrating. Looks like we might get some snow tomorrow! Oh, and I ordered a new Mav ET-733 so I can have more meat probes and a temp probe by using 2 Mavs.
     
    Last edited: Nov 11, 2014
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh no! Hope you get the AMNPS back up and running! Might be time for the AMNTS! Mine works great and I use it when it's hot cold wind rain. Only issue which I solved with the mailbox mod, was keeping it from bursting into flames in my GOSM when smoking at 300+.
     
  20. red dog

    red dog Smoking Fanatic

    I might consider the AMNTS. I never have any trouble in the summer months. I think that last humid weather we had got to my pellets. I moved the ones I use most often inside and will take more care in drying them from now on, in the oven like Dave suggested.
     

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