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Old 02-27-2013, 11:18 PM   #1
RL Reeves Jr
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Default Akaushi Wagyu Beef Texas Hot Guts

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/
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Old 02-27-2013, 11:21 PM   #2
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Why on earth would you use that beef for sausages? At least the stuff from Japan, Akaushi is considered by many to be the finest beef in the world.
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Old 02-28-2013, 12:07 AM   #3
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Quote:
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Why on earth would you use that beef for sausages? At least the stuff from Japan, Akaushi is considered by many to be the finest beef in the world.
Yea wow
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Old 02-28-2013, 12:56 AM   #4
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I'm with landarc, using it in sausages is as close to insane as you'd ever want to come.
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Old 02-28-2013, 01:01 AM   #5
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We're feeding 200 people. We're making Texas Red, CFS, Burgers and Hot Guts. Going for variety and ease in feeding a big crowd of people with 4 cooks. There's an Akaushi ranch an hour and half south of here in Yoakum, just taking advantage of using local meat. It may be sacrilege but it sure will taste good.
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Old 02-28-2013, 01:06 AM   #6
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Quote:
Originally Posted by RL Reeves Jr View Post
We're feeding 200 people. We're making Texas Red, CFS, Burgers and Hot Guts. Going for variety and ease in feeding a big crowd of people with 4 cooks. There's an Akaushi ranch an hour and half south of here in Yoakum, just taking advantage of using local meat. It may be sacrilege but it sure will taste good.
Not as good as almost any other easier thing I can think of, like simply grilling and serving
Have you even thought about the fact that the meat in the casing will render HUGE amounts of liquid fat as soon as the meat gets to double body temperature???
This is a seriously bad plan, I think you'll end up glad you posted!
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Old 02-28-2013, 01:10 AM   #7
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Well, if it's American Akaushi, it may not be nearly as fatty as I initially was thinking. I see your point and understand the plan. It's normally such great meat as grilled rare steaks. Best of luck with the feed.
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Old 02-28-2013, 01:12 AM   #8
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My biggest suggestion would be pay special attention to fat content, that breed is fat central normally. I think your normal flavor profile, assuming you're doing a more modern mild black pepper style will be good
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Old 02-28-2013, 01:17 AM   #9
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Landarc knows USA Akashi, I based my advice on Japanese beef from them.
I'm still confused over making sausages with premium flavoured grilling beef being easier but maybe there is something I'm not getting...


Trying to honestly be helpful here...
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Old 02-28-2013, 01:21 AM   #10
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I agree to a degree Buccs. But, other side of the coin, the better tasting the raw materials, the better tasting the end result. Hot Guts is a big deal in some parts of Texas, more important than brisket or ribs.
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Old 02-28-2013, 01:25 AM   #11
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I see burst guts in their future
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Old 02-28-2013, 01:52 AM   #12
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Small test run?
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Old 02-28-2013, 01:56 AM   #13
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Sounds like a good time brotha, do I have to buy tickets online due to tickets selling out or can me and a few friends show up an pay at a gate?
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Old 02-28-2013, 07:48 AM   #14
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I think it sounds ridiculous, but that said, I would want to eat one!
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Old 02-28-2013, 09:54 AM   #15
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OK, meat discussion aside, who came up with a name like "hot guts"? How...appetizing!!
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