Texas Style Smoked Sausage
- Thread starter mcyork28
- Start date
DanB
is One Chatty Farker
Cure
You could do it with ounces, but the numbers get really small and not all scales work that well with such small weights. The quantity of cure #1 is critical, so that's why I work with a scale that goes down to 0.01g. Probably overkill, but makes my OCD feel better.
Ounces, but I don't recommend it. Hard to weigh out 0.2 oz of cure #1
Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money?
Thanks DanB
You could do it with ounces, but the numbers get really small and not all scales work that well with such small weights. The quantity of cure #1 is critical, so that's why I work with a scale that goes down to 0.01g. Probably overkill, but makes my OCD feel better.
Ounces, but I don't recommend it. Hard to weigh out 0.2 oz of cure #1
Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money?
Thanks DanB
sleebus.jones
is Blowin Smoke!
No, that's why I do it by weight. Volume is a very poor an inaccurate way to do sausage. You will end up with a recipe that is not mine.
Dustin Dorsey
Full Fledged Farker
This is an article I read that got me pointed in the right direction:
https://www.texasmonthly.com/bbq/sausage-making-freedmens-style/
https://www.texasmonthly.com/bbq/sausage-making-freedmens-style/
DanB
is One Chatty Farker
Quote:
Originally Posted by DanB View Post
Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money?
Thanks DanB
No, that's why I do it by weight. Volume is a very poor an inaccurate way to do sausage. You will end up with a recipe that is not mine.
Hi I thought i read somewhere that for 5 lbs of meat a teaspoon of cure is the right amount..What am I missing?
Thanks DanB
Originally Posted by DanB View Post
Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money?
Thanks DanB
No, that's why I do it by weight. Volume is a very poor an inaccurate way to do sausage. You will end up with a recipe that is not mine.
Hi I thought i read somewhere that for 5 lbs of meat a teaspoon of cure is the right amount..What am I missing?
Thanks DanB
Dustin Dorsey
Full Fledged Farker
Dan, 1 tsp of cure for 5 lbs of meat is a great rule of thumb. It's good to keep in mind because you can catch yourself if you make a dumb calculation. A much better way to go about it, as sleebus.jones says is to calculate the cure in terms of weight not volume.
Different types of salt, for instance, will have differing weights for the same volume because of the different grain sizes. 1 tsp of kosher salt does not equal 1 tsp of table. salt. A tsp of table salt will be WAY saltier. However 1 gram of kosher salt does equal 1 gram of table salt. Using measuring spoons usually forces you to make weird approximations. If you go by weight you aren't approximating. I use a super cheap but accurate scale I got off amazon. Most typical kitchen scales can't measure things like 1 gram very well.
Different types of salt, for instance, will have differing weights for the same volume because of the different grain sizes. 1 tsp of kosher salt does not equal 1 tsp of table. salt. A tsp of table salt will be WAY saltier. However 1 gram of kosher salt does equal 1 gram of table salt. Using measuring spoons usually forces you to make weird approximations. If you go by weight you aren't approximating. I use a super cheap but accurate scale I got off amazon. Most typical kitchen scales can't measure things like 1 gram very well.
sleebus.jones
is Blowin Smoke!
What you are missing is, quite simply, following directions.
I know you came here for help, and I (we) are trying to help you. The techniques displayed here are proven, reliable and work every time. If your choice is to not use them, then it makes it very hard for me (and everyone else) to want continue to provide help.
The recipe is not designed for volume measurements. You need a scale.
dward51
Full Fledged Farker
Thanks. I went back and just re-sampled it to a smaller size and changed the imgur bbs code link, but I will try the SMLH option
That huge image was a surprise for sure.
dward51
Full Fledged Farker
Here is my 2 cents on scales and the need for both a bulk scale and a fine measurement scale (along with calibration weights for verification).
My bulk measurement sale is a "UltraShip Ultra-55" from Amazon. Weighs up to 55 pounds in various ranges (grams, pounds & ounces, kg, pounds, or just ounces). Accuracy is rated as 0.1oz from 0 to 2 pounds and .05 ounces from 2 to 55 pounds. My fine measurement scale is the gram scale I posted earlier in this thread. Weighs up to 500 grams and has a 0.01 (1/100th) gram resolution. I use a known 100g calibration weight to verify accuracy.
Cure is probably the most critical thing to get right and often measured in very small quantities. Cure #1 in a ground meat is 1.13 grams per pound or or 5.65 grams per 5 pounds (based on the 1 ounce per 25 pounds, which is 28.35 grams = 1 ounce).
So if I only had a bulk measurement scale and my accuracy was +/- 0.1 ounce that is a 0.2 ounce spread. 0.2 ounces is 5.6699 grams. So using that information how do you accurately measure a 5.65 gram portion of cure #1 for 5 pounds of meat when you margin of error in your scale is 5.699 grams? Even if the spread is the 0.1 ounce total that is still a 50% margin of error using my bulk scale. You could have double the cure and still be reading as good to go on my bulk scale. I doubt it's that far off, but I'm using a gram scale with 1/100th gram resolution for all my spices and cures for this reason.
Decent scales are inexpensive, and a good practice. Also accurate measurements make repeating the recipe later and getting the same results easier.
My bulk measurement sale is a "UltraShip Ultra-55" from Amazon. Weighs up to 55 pounds in various ranges (grams, pounds & ounces, kg, pounds, or just ounces). Accuracy is rated as 0.1oz from 0 to 2 pounds and .05 ounces from 2 to 55 pounds. My fine measurement scale is the gram scale I posted earlier in this thread. Weighs up to 500 grams and has a 0.01 (1/100th) gram resolution. I use a known 100g calibration weight to verify accuracy.
Cure is probably the most critical thing to get right and often measured in very small quantities. Cure #1 in a ground meat is 1.13 grams per pound or or 5.65 grams per 5 pounds (based on the 1 ounce per 25 pounds, which is 28.35 grams = 1 ounce).
So if I only had a bulk measurement scale and my accuracy was +/- 0.1 ounce that is a 0.2 ounce spread. 0.2 ounces is 5.6699 grams. So using that information how do you accurately measure a 5.65 gram portion of cure #1 for 5 pounds of meat when you margin of error in your scale is 5.699 grams? Even if the spread is the 0.1 ounce total that is still a 50% margin of error using my bulk scale. You could have double the cure and still be reading as good to go on my bulk scale. I doubt it's that far off, but I'm using a gram scale with 1/100th gram resolution for all my spices and cures for this reason.
Decent scales are inexpensive, and a good practice. Also accurate measurements make repeating the recipe later and getting the same results easier.
Dustin Dorsey
Full Fledged Farker
Technically Cure#1 is specified in terms of parts per million. Parts per million calculations to me are a little bit dangerous because if you screw up you are off by a few decimal places. I calculate my cure#1 as 0.25% by mass just like sleebus.jones for sausage. Also that specification is by max allowable by the FDA. How much do you need to still be effective? I have no idea. I haven't seen that anywhere. So in all honesty, slightly under isn't the end of the world. Like dward51 I also use a bulk scale and a fine measurement scale.
sleebus.jones
is Blowin Smoke!
Yeah, that's weird, eh? The USDA does not have any position on minimum ingoing nitrite, just maximum. I suppose that's because everything will eventually spoil, given enough time, no matter how much cure you used...unless the Water Activity is too low to support any microbiological growth.
At least cure #1 is pretty common at the 6.25% strength. Cure #2 I've found to be all over the place, which means when you are doing long-duration air dried charcuterie, you have to recalculate your recipe to match the correct PPM of ingoing nitrite for the cure you're doing.
Doing cured meats is not for the faint of heart or those who don't pay attention to details. You can make you and your family sick, and worse case you can end up with deadly results.
IamMadMan
somebody shut me the fark up.
Posted by Bludawg
Bigwheel's Genuine Texas Hotlinks AKA: Jeff Wheeler
https://www.bbq-brethren.com/forum/showpost.php?p=3516511&postcount=3
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.
Texas Red-Hot Beef Sausages
1-1/2 tablespoons fine sea or Kosher salt
1-1/2 tablespoons ground cayenne pepper
1 tablespoon sweet paprika
1/3 cup granulated sugar
1-1/2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
1 teaspoon ground coriander seeds
1-1/2 teaspoons chile powder
3 to 4 pounds beef chuck, very cold
1/3 cup ice water
1-1/2 tablespoon yellow mustard
20 feet large or medium hog casings
These sausages should be hot-smoked until cooked through (to an internal temperature of 148°F. If you’re not equipped to hot-smoke, they are also fantastic poached or gently grilled.
__________________
Bigwheel's Genuine Texas Hotlinks AKA: Jeff Wheeler
https://www.bbq-brethren.com/forum/showpost.php?p=3516511&postcount=3
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.
Texas Red-Hot Beef Sausages
1-1/2 tablespoons fine sea or Kosher salt
1-1/2 tablespoons ground cayenne pepper
1 tablespoon sweet paprika
1/3 cup granulated sugar
1-1/2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
1 teaspoon ground coriander seeds
1-1/2 teaspoons chile powder
3 to 4 pounds beef chuck, very cold
1/3 cup ice water
1-1/2 tablespoon yellow mustard
20 feet large or medium hog casings
These sausages should be hot-smoked until cooked through (to an internal temperature of 148°F. If you’re not equipped to hot-smoke, they are also fantastic poached or gently grilled.
__________________
Dustin Dorsey
Full Fledged Farker
Sorry, you're right. It is the USDA. I've read their various publications on this many times. I agree that it's not for the faint of heart. I get really nervous when I see people asking about tenderquick/cure#1 substitutions.
mcyork28,
If you get a chance, give my recipe a shot. Cut the herbs and bump up the cayenne and you're pretty much at a Texas Hot Gut sausage. I got the recipe from an interview that Daniel Vaughn did with Evan Leroy and made some tweaks. I've ordered the fresh beef sausage from Southside Market in Elgin and mine is pretty damn close. It's meant to be cooked on the pit with brisket or whatever you want. I've gotta try Sleebus.jones's recipe. It looks excellent!
Thanks,
Dustin Dorsey,
Do you have a link to your recipe? Sleebus.Jones recipe came out really well but I would like to experiment a bit.
Matt
mcyork28,
If you get a chance, give my recipe a shot. Cut the herbs and bump up the cayenne and you're pretty much at a Texas Hot Gut sausage. I got the recipe from an interview that Daniel Vaughn did with Evan Leroy and made some tweaks. I've ordered the fresh beef sausage from Southside Market in Elgin and mine is pretty damn close. It's meant to be cooked on the pit with brisket or whatever you want. I've gotta try Sleebus.jones's recipe. It looks excellent![/QUOTE]
Dustin Dorsey,
Do you have a link to your recipe? Sleebus.Jones recipe came out really well but I would like to experiment a bit.
Matt
mcyork28,
If you get a chance, give my recipe a shot. Cut the herbs and bump up the cayenne and you're pretty much at a Texas Hot Gut sausage. I got the recipe from an interview that Daniel Vaughn did with Evan Leroy and made some tweaks. I've ordered the fresh beef sausage from Southside Market in Elgin and mine is pretty damn close. It's meant to be cooked on the pit with brisket or whatever you want. I've gotta try Sleebus.jones's recipe. It looks excellent![/QUOTE]
Dustin Dorsey
Full Fledged Farker
I post it earlier in the thread. Here it is again:
Here's my take on it.
66% chuck roast
22% pork shoulder
11% 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 added the herbs just to give it something extra. More traditional would be to leave those out. This recipe is designed to be hot smoked. It holds up from 225 to 275, but I'm sure 350 would be ok. I season the meat and let it sit overnight to cure. Then I use a coarse grind. Then I add the water and mix by hand until tacky and stuff in natural hog casings.
Basically, if you use a 3 lb chuck roast and 1 lb of pork shoulder then 1/2 pound of brisket fat (the hard stuff is fine) then you've got the right ratio, but I use what I have. Sometimes, I use the leftover trimmings of pork ribs if I turned some spares into St. Louis cut. If you aggressively trim you briskets you could use those trimmings for the beef instead of the chuck. I put tallicherry pepper in the recipe but honestly just some store bought coarse ground black pepper is fine. You might up the cayenne to .10% if you want a spicier sausage. I tend to be really careful with that stuff. This recipe has a TON of black pepper so I find it's spicy enough. You could also sub out the water for beer to add something extra.
The advantage of using ratios is that it's way easier to tweak and make a recipe your own. Also I can easily scale the recipe to whatever leftover scraps I have in the freezer.
Here's a link to another forum where I cooked it.
https://tvwbb.com/showthread.php?71...ge-Burgers-Hotdogs-etc&highlight=beef+sausage
Here's my take on it.
66% chuck roast
22% pork shoulder
11% 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 added the herbs just to give it something extra. More traditional would be to leave those out. This recipe is designed to be hot smoked. It holds up from 225 to 275, but I'm sure 350 would be ok. I season the meat and let it sit overnight to cure. Then I use a coarse grind. Then I add the water and mix by hand until tacky and stuff in natural hog casings.
Basically, if you use a 3 lb chuck roast and 1 lb of pork shoulder then 1/2 pound of brisket fat (the hard stuff is fine) then you've got the right ratio, but I use what I have. Sometimes, I use the leftover trimmings of pork ribs if I turned some spares into St. Louis cut. If you aggressively trim you briskets you could use those trimmings for the beef instead of the chuck. I put tallicherry pepper in the recipe but honestly just some store bought coarse ground black pepper is fine. You might up the cayenne to .10% if you want a spicier sausage. I tend to be really careful with that stuff. This recipe has a TON of black pepper so I find it's spicy enough. You could also sub out the water for beer to add something extra.
The advantage of using ratios is that it's way easier to tweak and make a recipe your own. Also I can easily scale the recipe to whatever leftover scraps I have in the freezer.
Here's a link to another forum where I cooked it.
https://tvwbb.com/showthread.php?71...ge-Burgers-Hotdogs-etc&highlight=beef+sausage
Last edited:
sleebus.jones
is Blowin Smoke!
Cool! Glad you liked it! :clap2:
