- Apr 23, 2019
- 52
- 24
So, I made my first semi-cured sausage and I gotta say I am hooked. YUM. I modified a recipe from Carter and Peisker's Homemade Sausage as below:
5 pounds of chuck roast (beef)
28g salt
6g pink salt (instacure #1 -CORRECTED)
21g sugar
14g red pepper flakes
20g paprika (sweet)
7g cayenne pepper
24g toasted and coarsely ground fennel seeds
10g coarse ground black pepper
30g minced garlic
35g dry mustard
1. Dice beef into ~1 inch cubes.
2. Mix salt and pink salt together in a bowl and then toss diced beef in the salt mixture
3. Place in fridge, uncovered, for 3days, mixing at least once (with gloves).
4. Place in freezer for 30-60 minutes
5. Grind x 2 with small plate
6. Place in freezer for 30 min
7. Grind x2 with small plate
8. Stuff in fibrous collagen/pepperoni casing (I forgot to pre-wet but it did not matter!)
9. Smoke as you like, until internal temp ~155; I did the following, with a mix of hickory and cherry:
175 x 2 hrs
200 x 1hrs
Eat on pizza or sandwiches to your heart's content...here is a pizza I made last night on my Kamado Joe (which i used to smoke these as well).
Well, my first cured sausage a success. Next time I may add some Fermento or ECA for a bit of tang, but otherwise PERFECTO! Enjoy!
5 pounds of chuck roast (beef)
28g salt
6g pink salt (instacure #1 -CORRECTED)
21g sugar
14g red pepper flakes
20g paprika (sweet)
7g cayenne pepper
24g toasted and coarsely ground fennel seeds
10g coarse ground black pepper
30g minced garlic
35g dry mustard
1. Dice beef into ~1 inch cubes.
2. Mix salt and pink salt together in a bowl and then toss diced beef in the salt mixture
3. Place in fridge, uncovered, for 3days, mixing at least once (with gloves).
4. Place in freezer for 30-60 minutes
5. Grind x 2 with small plate
6. Place in freezer for 30 min
7. Grind x2 with small plate
8. Stuff in fibrous collagen/pepperoni casing (I forgot to pre-wet but it did not matter!)
9. Smoke as you like, until internal temp ~155; I did the following, with a mix of hickory and cherry:
175 x 2 hrs
200 x 1hrs
Eat on pizza or sandwiches to your heart's content...here is a pizza I made last night on my Kamado Joe (which i used to smoke these as well).
Well, my first cured sausage a success. Next time I may add some Fermento or ECA for a bit of tang, but otherwise PERFECTO! Enjoy!
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