|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
04-06-2015, 01:14 AM
|
#1 |
|
Got Wood.
Join Date: 02-22-15
Location: Southern, Arizona
|
Home made Beef Ribeye Summer Sausage smoked on the #kamadoJoe big joe
As posted before, my beloved spouse picked me us a meat grinder/sausage stuffer for my birthday. It attaches to my Kitchenaid mixer. The second run was started on Sunday the 5th. It started with a nice 5 pounds of Ribeye roast. Ribeye was selected because it had enough fat to make some rather fine sausage. Often beef is so lean, you must add fat to it in order to achieve the right ratio of fat to muscle. The Ribeye was sliced, and then the slices were cubed to feed into the grinder. With valuable lessons learned from the previous attempt, the coarse plate was used for the grind. The ribeye had far less fibrous material in it, and had very little clogging which happened at the plate. The freshly ground beef was mixed with the seasonings, and a bit of Merlot wine was added to make the stuffing process easier. It also added a nice flavor to the sausage. Natural casings were used. This was my second time dealing with separating, cleaning and sliding a casing over the horn. Lessons learned from the first attempt taught me to place a colander in the bottom of the sink to hold the casing while it was washed inside and out. All five pounds of stuffing went quickly and easily. The Big Joe was already fired up and stabilized at 200 with Pecan wood for the smoke. Additional smoking wood was added at this time. The sausage took about 3 hours to hit the right internal temperature, which was quicker than the pork sausage made earlier in the day. The sausages were then soaked in cold water to help prevent the natural casing from shrinking and wrinkling. They went into the vacuum sealer for storage in the deep freeze, with one pack placed in the fridge for use within the next couple days.
__________________
Current grills: Kamado Joe Big Joe and Junior, Primo Oval Junior, Kamado K7, MES 40, WSM Last edited by addertooth; 04-06-2015 at 01:21 AM.. Reason: add pictures |
|
|
| Thanks from: ---> |
|
04-06-2015, 01:44 AM
|
#2 |
|
Full Fledged Farker
Join Date: 07-18-09
Location: USA
|
__________________
John - Utah Too many cookers ... |
|
|
|
| Thanks from:---> |
|
04-06-2015, 02:36 AM
|
#3 |
|
Babbling Farker
  Join Date: 12-16-13
Location: Rome, Italy
|
Awesome
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
|
|
|
| Thanks from:---> |
|
04-06-2015, 08:00 AM
|
#4 |
|
Is lookin for wood to cook with.
Join Date: 08-20-12
Location: Aurora, IL
|
Very interesting
|
|
|
|
| Thanks from:---> |
|
04-06-2015, 04:29 PM
|
#5 |
|
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
|
Looks great. How did it taste? I see you didn't let them sit in the fridge after stuffing, is that correct?
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
|
|
|
| Thanks from:---> |
|
04-06-2015, 04:40 PM
|
#6 |
|
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
|
Looks great
__________________
[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
|
|
|
| Thanks from:---> |
|
04-14-2015, 08:37 AM
|
#7 | |
|
Got Wood.
Join Date: 02-22-15
Location: Southern, Arizona
|
Quote:
And yes, the taste was amazing. The choice of red wine to ease stuffing was a good one, and added nice undertones to the sausage.
__________________
Current grills: Kamado Joe Big Joe and Junior, Primo Oval Junior, Kamado K7, MES 40, WSM |
|
|
|
|
|
04-14-2015, 09:26 AM
|
#8 |
|
somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Those look/sound tasty!
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
|
|
| Thanks from:---> |
|
04-14-2015, 10:47 AM
|
#9 |
|
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
|
Dang, don't know if I could bring myself to do this one. That's some pricey sausage. Looks good though.
__________________
-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
|
|
|
|
04-14-2015, 02:01 PM
|
#10 |
|
is one Smokin' Farker
Join Date: 02-19-14
Location: Johnstown, Pa.
|
That is some tasty looking sausage.
|
|
|
|
|
04-14-2015, 02:03 PM
|
#11 |
|
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
That sounds great but I would have a hard time not slicing that for steaks
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
|
|
|
04-14-2015, 02:27 PM
|
#12 |
|
is One Chatty Farker
Join Date: 06-12-14
Location: Charenton, La
|
Ribeye sausage is fantastic... Yours look on par with any i've had... Great job, Adder
__________________
Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand |
|
|
|
|
04-14-2015, 03:38 PM
|
#13 | |
|
Babbling Farker
 Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
|
|
|
|
|
04-14-2015, 03:55 PM
|
#14 |
|
is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
|
looks delicious!
next sausage suggestion, do a smoked mild Italian, pork butt, 1.5% salt (by weight) a hit of fresh ground fennel seed, little black pepper, dash of garlic... |
|
|
|
|
| Tags |
| KAMADO JOE, ribeye, Summer Sausage |
| Thread Tools | |
|
|
