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Old 02-07-2016, 02:38 PM
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moose_hunterette moose_hunterette is offline
 
Join Date: Mar 2010
Location: British Columbia
Posts: 131
Default Culinary Secrets from the Cabin beef sausages

this is the recipe I use to make my beef sausages..... it comes from my very own book called Culinary Secrets from the Cabin... I whipped up a 12 lb batch the last couple days

You can always adjust spices to suite your tastes.... I made 6 lbs spicey and 6 lbs mild by adjust the amount of cayenne and paprika


Culinary Secrets Beef Sausages (based on 2 lbs of meat)

2 lbs regular ground beef or beef chuck (grind your self)

1 tsp meat cure (Salt. Sodium Nitrite, Sodium Bicarbonate)
1 tsp cayenne
½ tsp coriander
1 ½ tsp kosher salt
1 Tbsp marjoram (can substitute sweet basil or oregano)
1 Tbsp hot Hungarian paprika
½ tsp ground clove
2 Tbsp black ground pepper
1 tsp sage
1 tsp cinnamon
1 tsp allspice
1 ½ tsp sugar (can substitute stevia ¾ tsp)
2 tsp garlic granules (substitute 1 tsp garlic powder)
2 oz iced red wine vinegar
Mix theses ingredients together and completely blend into the meat
Meat will start to feel tacky and sticking to your hands, that’s when you know cure is settling in
Let meat rest but keep it cold at all times (I put meat bowl into a bowl of ice)
Prepare your stuffer and casing and begin stuffing
I use hog casing normally (this particular time I did not, I used collagen)
Prepare smoker, get temp to 185-190 degrees… smoke for 90 minutes
Increase temp to 200-225…smoke 1 hour or until sausage temp reaches 160 – 165 degrees internal
When completed smoking, remove sausages and immediately put into ice bath or cold water bath to cool down (this prevents skins from shrinking keeps sausages plump
Ready to eat, package, freeze, share.





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