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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-07-2018, 12:30 PM | #1 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Texas Style Smoked Sausage
Does anybody have a good recipe for Texas style smoked beef sausage?
I used the search function but didn't find what I was looking for. Not looking for a hot link. Franklin had a brief video. Looked like the seasoning was mostly salt and pepper and used mostly beef with a little pork. Thanks, Matt
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11-07-2018, 12:43 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I like thirdeye's take - on this and many other things:
http://www.bbq-brethren.com/forum/sh...91&postcount=4 this has been helpful to me as well: http://www.thesmokering.com/forum/viewtopic.php?t=63450 These are what I used as a starting point, haven't gone too far off from 'em & really like the results. I do use cure, smoke low initially and then smoke or grill later for when it's time to eat 'em.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-07-2018, 12:55 PM | #3 | |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Thanks,
That helps a lot. Do you use a binder? Quote:
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11-07-2018, 12:57 PM | #4 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Matt,
You may want to look into my thread here: http://www.bbq-brethren.com/forum/sh...d.php?t=242074 It's a german/czech/polish mashup that is simple in its ingredients and excellent in taste. Rivals Bellville meat market's sausage, and that was my gold standard up until then. I've got positive results from others who've had it, and others who have made it. The post has not only the recipe, but the proper technique too. Try it, I don't think you'll be disappointed.
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11-07-2018, 01:05 PM | #5 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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If you add around 2% soy protein concentrate as a binder, you will get a more consistent texture. It also adds in moisture retention, and gives you a more plump sausage. You can also use Dry Milk Powder. Neither are necessary, just changes the final product a little.
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11-07-2018, 01:15 PM | #6 | |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Thank you,
That looks killer. I ordered some natural casings from Amazon. hopefully I can try some of this out this weekend. Quote:
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11-07-2018, 01:48 PM | #7 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Two brothers I know make a huge batch (like 800 to 900 pounds) of German sausage each February. The recipe is a "family recipe" and it's beef, pork, salt, garlic, white pepper, black pepper and a small amount of Tender Quick to give it a pink color. So it's a mild sausage and they stuff some and keep some in bulk. I have suggested they convert all ingredients to grams or percents like you have done, but they stick to measuring everything by volume and there are minor inconsistencies from year to year.
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11-07-2018, 04:23 PM | #8 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Yup. Nonfat dry milk. I thought it would be weird before I first tried it, but I do get a nice juicy sausage with it. In all honesty, the main reason I use that instead of something else is that my MIL buys it for her coffee when she visits so there's always some laying around.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-07-2018, 08:22 PM | #9 | |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Quote:
Yeah, percent is the only way to fly when making sausage, rubs, queso, just about everything. With a scale that goes to 0.01g, you can mix up enough seasoning to do a single test patty and then adjust as needed for the next one. Like you said, the big payoff is consistency. It's the same every single time!
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11-08-2018, 01:02 AM | #10 | |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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Quote:
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11-08-2018, 06:22 AM | #11 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Deleted
Last edited by 16Adams; 11-08-2018 at 06:29 AM.. |
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11-14-2018, 02:31 PM | #12 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Hi All How do I translate in pounds for the meat and Tea/tablespoons for the spice? I'm looking to make 5lbs.
Thanks DanB I've been wanting to do this for a while now. The first sausage that I made turned out really good, but it was a fresh sausage and unfit for low temp smoking. For that you need to add Cure #1, and I also wanted to tweak garlic levels and add some mustard seeds. Stanley Marianski says in his book that he wants to educate the reader so they can go off and develop their own sausage recipes from what they have learned, well, I can say that's exactly what I've done. Pork 75.00% Beef 25.00% salt 1.75% pepper 0.38% Crushed garlic 1.00% water 3.13% Cure #1 0.25% Mustard seeds 0.10%
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11-14-2018, 02:50 PM | #13 | |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Quote:
So yes, to do this you're going to need a digital kitchen scale, preferably one that measures in grams. First step, convert weight into grams: 2268g Next step, multiply 2268 times all of those percentages and you will get the weights you need in grams. You'll end up with this. All the weights to the right of the percentage value are in grams: Code:
Pork 75.00% 1701 Beef 25.00% 567 salt 1.52% 34.47 pepper 0.38% 8.51 Crushed garlic 1.00% 22.68 water 3.13% 70.98 Cure #1 0.25% 5.65 Mustard seeds 0.10% 2.27 Ounces, but I don't recommend it. Hard to weigh out 0.2 oz of cure #1 Code:
Pork 75.00% 60 Beef 25.00% 20 salt 1.52% 1.22 pepper 0.38% 0.30 Crushed garlic 1.00% 0.80 water 3.13% 2.50 Cure #1 0.25% 0.20 Mustard seeds 0.10% 0.08
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11-14-2018, 04:31 PM | #14 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Thank you for that detailed explanation, Sleebus.Jones.
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11-14-2018, 04:57 PM | #15 |
Full Fledged Farker
Join Date: 08-25-14
Location: Burkburnett, Texas
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I write my sausage recipes in terms of percentages as well. I go with about 3 parts beef to 1 part pork. I also add some brisket fat. The pork allows you to get away without using a binder as it will release proteins that will bind the sausage when you mix. Lockhart sausage uses bull flour as a binder and all beef. My recipe is posted at The Virtual Weber Bulletin Board. I'm not sure the rules on posting links to other forums. Message me and I'll send a link.
Last edited by Dustin Dorsey; 11-14-2018 at 06:35 PM.. |
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