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View Full Version : Home made Beef Ribeye Summer Sausage smoked on the #kamadoJoe big joe


addertooth
04-06-2015, 02:14 AM
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.

cookingdude555
04-06-2015, 02:44 AM
:shock:

Enrico Brandizzi
04-06-2015, 03:36 AM
:shock: :shock: :shock: Awesome

bigvest454
04-06-2015, 09:00 AM
Very interesting

GrillsGoneWild
04-06-2015, 05:29 PM
Looks great. How did it taste? I see you didn't let them sit in the fridge after stuffing, is that correct?

bbqwilly
04-06-2015, 05:40 PM
Looks great

addertooth
04-14-2015, 09:37 AM
Looks great. How did it taste? I see you didn't let them sit in the fridge after stuffing, is that correct?

They went from the stuffer to the smoke directly. Then they were soaked to prevent the skin from wrinkling. Then they were vacuum sealed and moved to the fridge and freezer for storage.
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.

cowgirl
04-14-2015, 10:26 AM
Those look/sound tasty!

legendaryhog
04-14-2015, 11:47 AM
Dang, don't know if I could bring myself to do this one. That's some pricey sausage. Looks good though.

FC BBQ
04-14-2015, 03:01 PM
That is some tasty looking sausage.

Big George's BBQ
04-14-2015, 03:03 PM
That sounds great but I would have a hard time not slicing that for steaks

Wickedcajun
04-14-2015, 03:27 PM
Ribeye sausage is fantastic... Yours look on par with any i've had... Great job, Adder

ButtBurner
04-14-2015, 04:38 PM
That sounds great but I would have a hard time not slicing that for steaks

I agree...

NBBD
04-14-2015, 04:55 PM
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...