30lb of Beef Sausage: Gochujang Habanero, Bulgogi and KC Steak

[Jason TQ]

Stuffing

 

[Jason TQ]

Anyone want some of my "beef sausage".......winky face?

 

[m-fine]

I think you are supposed to twist it and make the links a little shorter.

 

[MisterChrister]

Those flavors sound incredible!

 

[Jason TQ]

30 something links out of the bulgogi. Around 30 is about what I get from a 10lb batch.

Got a blowout in the oven

 

[Big George's BBQ]

Very Nice Jason
Hey how is Tiny Human doing

 

[Jason TQ]

Very Nice Jason
Hey how is Tiny Human doing

Good! But he hasn't gotten a job yet..........when does that happen?? 2yrs??

 

[Jason TQ]

So all is cased. I've been doing this new thing where once a batch has pushed out all it can there is always a little left in the tube and very bottom of the stuffer. Now I just chuck in the next batch and let that push out a few more links of the prior.

So typically one link get a smidge of both.....and in this case there is a danger link in the mix where some of the KC steak has just a little of the habanero to the right of my finger :-D.

Here it is all done

Salted the remaining casings and back into the fridge.

Now the fun part of vacuuming sealing them all :becky:

Will cook some for dinner tonight. The one I did in the oven was good. Took it to 165 and cooled it down and the texture was perfect! So excited to see how they do on the smoker later.

 

[Big George's BBQ]

Looks Great That is a lot of sausage
You need to put him to work Jason Clean up is a good start :razz:

 

[Stingerhook]

Jason, that is a counter full of goodness.

 

[Jason TQ]

All sealed and into the freezer

 

[Czarbecue]

Nice links. How long did it take you to get the technique down? I’ve tried a handful of times and I still have air gaps in my ropes.

 

[Jason TQ]

Looks Great That is a lot of sausage
You need to put him to work Jason Clean up is a good start :razz:

Ah yes cleaning up! That would be smart. Right now that he walks everywhere I trying to teach him "beer me"........work in progress :mrgreen:

 

[Jason TQ]

Nice links. How long did it take you to get the technique down? I’ve tried a handful of times and I still have air gaps in my ropes.

Probably took a dozen times maybe to get to where I felt like it could do it "right" about every time. Piston stuffer much easier to get it right than stuffing with the grinder for me. I still screw things up :becky:. Had 3 blowouts in the middle of a few ropes, but then I just use that meat for patties and twist up the blown out section to still get good links out of the rest.

Once the rope is done I prick with a toothpick (though I finally ordered a sausage pricker) and then when linking that pushes out any small air pockets if there are any.

I also let them air dry on the counter for a bit which helps the casings have more of a bit through (these have cure #1).

 

[toys4dlr]

So the one you cooked in the oven had good texture, not grainy ??

 

[Jason TQ]

So the one you cooked in the oven had good texture, not grainy ??

Ya correct

 

[Jason TQ]

Smoking

 

[Jason TQ]

Letting them relax. Then we'll play "grainy or not grainy"!

Hopefully 30lbs of sausage doesn't suck.......

 

[TuscaloosaQ]

Looks great Jason.....I need to grind some and stuff I’ve got about 40 pounds of wild hog off our farm that is cleaned and ready to go

 

[Jason TQ]

All really good. Super happy with all 3 :-D. Great texture out of the chuck roll.