Got a truckload of Akaushi Wagyu beef heading into Austin tomorrow. Will be giving it a variety of treatments but are most excited about making a mammoth batch of Texas hot guts.
We've been working on our sausage project for about a year and a half now and have been pleased with what we've put out.
But, this meat is so dear we're wondering if we're missing out on anything.
Advanced sausage makers please respond. We've got natural casings, plenty good salt n pepper and a big commercial smoker with a cord of dried hickory.
Any tips would be greatly appreciated.
This is a commercial project for our monthly supper club. Details http://bigbeefpopup.eventbrite.com/