Pastrami sausage? Anyone tried this?

[worktogthr]

So, I am new to making sausage but like all other things in cooking I now think about it all the time. So here's my thought... Anyone ever brine a brisket, grind it and add fat if necessary to get the desired meat to fat ratio and then include pastrami rub seasonings (black pepper, coriander, etc.) to the grind? If anyone has any experience with this or advice on making this a reality, let me know. Also, I imagine you can use less expensive cuts of beef and brine them since fat could always be added to the grind. Thoughts?

 

[diggingdogfarm]

Pastrami sausage?

Yes!





=Martin=

 

[worktogthr]

Martin, have you tried this? Any recipe ideas?

 

[daveomak]

Martin, have you tried this? Any recipe ideas?

Add pastrami seasonings to the meat along with cure #1... stuff and let rest in the refer to develop flavors... then smoke, then cook to 150 ish... I think that would do it... I think it's the seasonings that make the strami flavor.... without them, you would have cured beef... seasonings separate the different flavor profiles of sausages, hot dogs, brats, kielbasa etc...

 

[themule69]

Dave has you covered. Remember to use the correct amount of cure. You can use the search bar for more ideas.

Happy smoken.

David

 

[dirtsailor2003]

Haven't tried it yet, but I know several people who rave about Adam Gertlers Rueben dog, which uses his pastrami dog. Google Adam Gertler Rueben Dog. The link to the food network has his recipe.

 

[worktogthr]

Thanks eveyone for the input. This might be my next experiment when I get the chance! I'll be sure to post the success or failure haha

 

[dirtsailor2003]

After reading Gertlers recipe it seems that his cure amount is a bit high for the amount of beef used. He calls for 1 1/4 teaspoons of cure #1 for 3 pounds of ground meat. Typically you would use 1 teaspoon for 5 pounds of ground meat. He also states that the reason for the cure is to give the sausage the red color. Hmmm I think his recipe needs some tweaking if it is to be used.

 

[worktogthr]

After reading Gertlers recipe it seems that his cure amount is a bit high for the amount of beef used. He calls for 1 1/4 teaspoons of cure #1 for 3 pounds of ground meat. Typically you would use 1 teaspoon for 5 pounds of ground meat. He also states that the reason for the cure is to give the sausage the red color. Hmmm I think his recipe needs some tweaking if it is to be used.

I thought the same thing. Most of the sausage recipes I've read have between a half and 1 teaspoon per 5 lbs. of ground meat. I will probably half the recipe as a test batch and go with 1/2 teaspoon of cure. That should be safe with a low temp smoke, right? Maybe starting in the low hundreds and gradually increasing? Or should I just hot smoke them to a safe internal temp?

 

[dirtsailor2003]

1/2 teaspoon of cure #1 would be fine for 2 1/2 pounds of ground meat. If you hit smoke the sausages you could omit the cure all together and use the kosher salt recommended in the recipe. The issue I have with hot smoking though is the sausages probably won't get much smoke due since it won't take long.

 

[worktogthr]

1/2 teaspoon of cure #1 would be fine for 2 1/2 pounds of ground meat. If you hit smoke the sausages you could omit the cure all together and use the kosher salt recommended in the recipe. The issue I have with hot smoking though is the sausages probably won't get much smoke due since it won't take long.

Makes sense... If I hot smoke they will end up tasting like corned beef sausage instead of the smokiness of pastrami I am looking for. Thanks so much for the help!

 

[cxg231]

I recently took a shot at making "reuben sausages".  Cured a beef brisket in pastrami brine for 2 weeks, and added bacon ends to the grind to get the fat content up to about 30%. The brisket and bacon was ~7lbs, so I added 2 lbs of sauerkraut and 1 lb of swiss cheese.  Stuffed into natural casings, and smoked with oak pellets for about 8 hours until it hit 155 IT, then into an ice bath.

The "reuben" flavor I was looking for was more or less there, but I wasn't happy with the texture or the cheese content. Next time, if I do this again, I will search high and low for fat back to use instead of the bacon, and I will double the cheese ratio.

 

[boykjo]

Bradley smokers has a pastrami sausage recipe

Google " Bradley pastrami sausage recipe" to get it

Joe

 

[daveomak]

I recently took a shot at making "reuben sausages".  Cured a beef brisket in pastrami brine for 2 weeks, and added bacon ends to the grind to get the fat content up to about 30%. The brisket and bacon was ~7lbs, so I added 2 lbs of sauerkraut and 1 lb of swiss cheese.  Stuffed into natural casings, and smoked with oak pellets for about 8 hours until it hit 155 IT, then into an ice bath.

The "reuben" flavor I was looking for was more or less there, but I wasn't happy with the texture or the cheese content. Next time, if I do this again, I will search high and low for fat back to use instead of the bacon, and I will double the cheese ratio.

Nest time, try smoking at 150 ish temp... for 24 hours... that reduces the fat out... final temp of the sausage 140 ish for 2 hours or so... that's adequate to pasteurize the meat....

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[cxg231]

Nest time, try smoking at 150 ish temp... for 24 hours... that reduces the fat out... final temp of the sausage 140 ish for 2 hours or so... that's adequate to pasteurize the meat....

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

Thank you for the table, very helpful!

 

[diggingdogfarm]

Bradley smokers has a pastrami sausage recipe

Google " Bradley pastrami sausage recipe" to get it

Joe

Yeah, That's Warren Anderson's recipe.
Just slightly different than the recipe in his book because of the use of that Bradley Cure stuff.

When I made pastrami sausage, I went about it much the same as with Krakowska...with some bigger chunks of meat.

Pastrami spices of choice and mustard painted on the outside of the links and rolled in ground black pepper and coriander.....smoked, of course!





=Martin=

 

[1finder]

Made pastrami out of corned brisket point (after St Patty's day sale) after soaking in water added pastrami rub. Then smoked, rested a day or two, ground up added little more rub & added Swiss cheese. Stuffed in hog casings, rested couple hrs and smoked again low heat, increasing gradually. No hot water bath or cold, they turned out good, people liked them.
Issues I had with finished product was they were injected with 12% solution and I added water with the rub/spices to ground meat before stuffing. Had to much liquid in sausage & they were a bit salty. I added no salt and soaked for a few hrs, changing water out couple times initially before smoking the point. But would be great if you brined your own packer and finished the whole process controlling sodium levels.

Good luck!!

 

[hoity toit]

I am down for this...I have never thought about making pastrami sausages, this will be great. I have some pastrami in progress right now in my MES, perhaps on my next run I will grind it up and stuff it with High temp Swiss-n-kraut. That will work for this fellah...

 

[philusafret]

Been grinding my corned beef/pastrami spices for years.  Use it as either a rub or as a seasoning.  Don't have to worry about all the bits and pieces.

 

[tropics]

I just made some the other day.

Richie

http://www.smokingmeatforums.com/t/243775/pastramibrats