robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome 92025
Why would anyone want that for dinner? Seems like that would be better for breakfast, right? It's because I couldn't wait until morning because it was a special sausage: Texas Beef. This was a first for me in several ways - never had central Texas beef sausage & had never made stuffed sausage.
Cut 3 3/4 lbs. of chuck roast, 1 1/4 lbs. pork butt & 1/2 lb. of hard beef fat into 1" cubes. Seasoned per recipe & into the fridge for 24 hours (recipe calls for overnight, but life gets in the way sometimes). Chilled the seasoned meat in the freezer for 40 minutes & than gave it "what for" with the grinder.
Added water & stuffed the sausage in hog casings. Pictured is blow out # 2 (of many). Decided not to sweat the fine print & continue.
Practice makes perfect! Or not.
Fired up the 14.5 with Weber briquettes for heat & a big chunk of cherry for smoke.
I didn't have any oak or pecan. & didn't want to use mesquite for some reason. Settled on cherry - it's from my daughter's home in Idaho.
Added the sausage.
Cooked at 250* until it had an internal temp of 160*.
I'd been singing "Long Tall Texan" to myself most of the day in anticipation of this moment: Time To Eat!
The sausage was beyond good. Never had anything like it in my life. My wife agrees.
I'm in luck - there's lots more where this came from. Might have to get a brisket as a side the next time I cook this.
I got this recipe from a friend on another forum. He also lives in Texas.
4 parts chuck roast.
2 part pork shoulder
1 part brisket fat.
Then everything else is calculated as a percentage of that combined meat and fat weight.. Other ingredients were
10% Water
1.5% Kosher salt
1.5% Tallicherry Pepper
0.25% cure #1 (neccessary for slow smoking but I think it adds to the flavor)
0.05% cayenne pepper
0.05% marjoram (completely optional)
0.025% sage (completely optional)
I used a digital scale for the measurements in grams. This makes everything a lot easier and allows me to scale the recipe however I want.
My ground meat. I cut up the meat into 1 inch cubes and I added the seasoning and the cure and let that sit in the fridge overnight. Then I ground the meat with the kitchen aid grinder attachment with the larger die.
I added the water and hand mixed til the mixture got tacky and stuffed into hog casings.
Cut 3 3/4 lbs. of chuck roast, 1 1/4 lbs. pork butt & 1/2 lb. of hard beef fat into 1" cubes. Seasoned per recipe & into the fridge for 24 hours (recipe calls for overnight, but life gets in the way sometimes). Chilled the seasoned meat in the freezer for 40 minutes & than gave it "what for" with the grinder.
Added water & stuffed the sausage in hog casings. Pictured is blow out # 2 (of many). Decided not to sweat the fine print & continue.
Practice makes perfect! Or not.
Fired up the 14.5 with Weber briquettes for heat & a big chunk of cherry for smoke.
I didn't have any oak or pecan. & didn't want to use mesquite for some reason. Settled on cherry - it's from my daughter's home in Idaho.
Added the sausage.
Cooked at 250* until it had an internal temp of 160*.
I'd been singing "Long Tall Texan" to myself most of the day in anticipation of this moment: Time To Eat!
The sausage was beyond good. Never had anything like it in my life. My wife agrees.
I'm in luck - there's lots more where this came from. Might have to get a brisket as a side the next time I cook this.
I got this recipe from a friend on another forum. He also lives in Texas.
4 parts chuck roast.
2 part pork shoulder
1 part brisket fat.
Then everything else is calculated as a percentage of that combined meat and fat weight.. Other ingredients were
10% Water
1.5% Kosher salt
1.5% Tallicherry Pepper
0.25% cure #1 (neccessary for slow smoking but I think it adds to the flavor)
0.05% cayenne pepper
0.05% marjoram (completely optional)
0.025% sage (completely optional)
I used a digital scale for the measurements in grams. This makes everything a lot easier and allows me to scale the recipe however I want.
My ground meat. I cut up the meat into 1 inch cubes and I added the seasoning and the cure and let that sit in the fridge overnight. Then I ground the meat with the kitchen aid grinder attachment with the larger die.
I added the water and hand mixed til the mixture got tacky and stuffed into hog casings.
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