Sausage recipe thread - post 'em here

lkapigian · December 2020

lkapigian said:

lkapigian said:

40 pounds of Smoked Linguica on deck

Finally got around to cleaning these up and into a salt cure for a couple days

Finally got around to grinding mixing and stuffing, still broke that up over a couple days...will smoke in a couple days

Elijah · December 2020

My goodness

QDude · December 2020

Wow!!! I may have to start doing this when I retire.

SciAggie · December 2020

@lkapigian That looks so good.

BUFFALOMOOSE · December 2020

@lkapigian how about reversing the process. Smoke then sous vide?

lkapigian · December 2020

BUFFALOMOOSE said:

@lkapigian how about reversing the process. Smoke then sous vide?

That would be safer, I've seen people smoke then poach..you can get the snap back when you grill or fry it up...

lkapigian · December 2020

Almost there ....abiut 7 hours in, started @ 100 bumping 10 degrees an hour, pecan for wood

SciAggie · December 2020

That looks so good.

lkapigian · December 2020

SciAggie said:

That looks so good.

Thanks @sciaggie , coming from the great job you did, I appreciate it

kdink · December 2020

Looking for a pork sausage recipe that uses Jalapeno remember seeing one someplace but cannot find it. Any help appreciated!

lkapigian · December 2020

@kdink , look a couple pages back in this thread @The Cen-Tex Smoker Texas Beef Sausage is killer, it has become one of my Go To's

kdink · December 2020

@lkapigian, was looking for pork only but been wanting to try that, so that it will be. thanks

lkapigian · December 2020

kdink said:

@lkapigian, was looking for pork only but been wanting to try that, so that it will be. thanks

@kdink sub pork for beef, or do a simple 100% pork 1.5-2% salt .5 % pepper add jalapenos to suit, that won't disappoint

kdink · December 2020

lkapigian said:

kdink said:

@lkapigian, was looking for pork only but been wanting to try that, so that it will be. thanks

@kdink sub pork for beef, or do a simple 100% pork 1.5-2% salt .5 % pepper add jalapenos to suit, that won't disappoint

Followed it loosely, came out awesome. Vey please. The added beer was nice touch. Made Italian Hor and Sweet along with the Jalapeño (twisted ones)

lkapigian · December 2020

kdink said:

lkapigian said:

kdink said:

@lkapigian, was looking for pork only but been wanting to try that, so that it will be. thanks

@kdink sub pork for beef, or do a simple 100% pork 1.5-2% salt .5 % pepper add jalapenos to suit, that won't disappoint

Followed it loosely, came out awesome. Vey please. The added beer was nice touch. Made Italian Hor and Sweet along with the Jalapeño (twisted ones)

Awesome @kdink ! Color is amazing

The Cen-Tex Smoker · December 2020

BUFFALOMOOSE said:

Has anyone tried to sous vide the fresh sausage first to an internal temp of 160 and then use the BGE and A-MAZ-N smoker to smoke them? If so, how were the results? If not, what do you guys think? Thinking that this way would be very convenient. The only problem I see is the casing reaction to the sous vide and being able to get a nice snap from it.

Also, I see above @SciAggie only went to an internal of 145 degrees. What is the sweet spot when using Cure 1?

I do this all the time. It works great. Can get a good sear without bursting the casings when you SV or poach them before the sear.

The Cen-Tex Smoker · December 2020

BUFFALOMOOSE said:

@lkapigian how about reversing the process. Smoke then sous vide?

I only SV things like brats or Italians. I smoke any cured sausages in the KBQ. you can smoke down to 150 in there so i go low and slow to make sure the casings don’t burst.

lkapigian · January 2021

Not a recipe but a teqnique I finally did, and will do again, adding pig skin to the sausage as a binder and ingredient , delicious , rich goodness

This was a Chipotle sausage ....1.75% salt .2% dextrose .1% sugar , 1-2" cubes and cured for 2 days ....for the Chipotle , I took some that I had smoked last year . added roasted garlic oregano black pepper and cumin ( .2% on spices) ....cut skin in stops boiled the skin for 30 minutes, chilled well and ground with the rest of the pork ...i did add additional 10 hard fat to the picnic

SciAggie · January 2021

That sounds interesting. I also need to learn how to link sausages that way.

lkapigian · January 2021

@SciAggie

If I dont have much, i do the first method, if a lot the second "Tri Link"

https://youtu.be/Gpke8_VczxY

SonVolt · January 2021

This thread is awesome.

So - if I'm making an Italian sausage recipe that calls for 80/20 pork to fat, do I add 20% pure fat on top of the fat that's already contained in the pork shoulder? Or am I somehow supposed to estimate how fatty the pork shoulder is and add this to the 20%?

SciAggie · January 2021

@SonVolt More experienced folks may correct me - it's my understanding pork shoulder is about 70/30 meat/fat. If a recipe calls for 80/20 you might start with 80% lean pork loin and add 20% back fat. I think the term estimate is important here.

lkapigian · January 2021

SonVolt said:

This thread is awesome.

So - if I'm making an Italian sausage recipe that calls for 80/20 pork to fat, do I add 20% pure fat on top of the fat that's already contained in the pork shoulder? Or am I somehow supposed to estimate how fatty the pork shoulder is and add this to the 20%?

@SonVolt typically boston butt will get you there with no added fat ...That being said , the hard fat is what you need and the intramuscular fat in a Butt is a little different ....I seperate my fat from lean then add 20 -30% to the lean....but there is nothing wrong with just slicing up a butt and not worrying about it and grind away...I used to do it that way all the time, just pickier now

SonVolt · January 2021

lkapigian said:

SonVolt said:

This thread is awesome.

So - if I'm making an Italian sausage recipe that calls for 80/20 pork to fat, do I add 20% pure fat on top of the fat that's already contained in the pork shoulder? Or am I somehow supposed to estimate how fatty the pork shoulder is and add this to the 20%?

@SonVolt typically boston butt will get you there with no added fat ...That being said , the hard fat is what you need and the intramuscular fat in a Butt is a little different ....I seperate my fat from lean then add 20 -30% to the lean....but there is nothing wrong with just slicing up a butt and not worrying about it and grind away...I used to do it that way all the time, just pickier now

Interesting. So if you're using pork butt, you'll separate the fat-cap, then separate the muscles, then trim away the sinewy-looking fat between the muscles (and discard) then add back the appropriate amount of the harder fat cap?

lkapigian · January 2021

SonVolt said:

lkapigian said:

SonVolt said:

This thread is awesome.

So - if I'm making an Italian sausage recipe that calls for 80/20 pork to fat, do I add 20% pure fat on top of the fat that's already contained in the pork shoulder? Or am I somehow supposed to estimate how fatty the pork shoulder is and add this to the 20%?

@SonVolt typically boston butt will get you there with no added fat ...That being said , the hard fat is what you need and the intramuscular fat in a Butt is a little different ....I seperate my fat from lean then add 20 -30% to the lean....but there is nothing wrong with just slicing up a butt and not worrying about it and grind away...I used to do it that way all the time, just pickier now

Interesting. So if you're using pork butt, you'll separate the fat-cap, then separate the muscles, then trim away the sinewy-looking fat between the muscles (and discard) then add back the appropriate amount of the harder fat cap?

@SonVolt I do, but you will make a fine sausage by not doing it...it just changes the quality ( removing connective tissue ) , as far as separating the fat, no flavor difference @ all but in a "smoked" ( or cured ) product I like to see the particle definition ....

nolaegghead · January 2021

Larry, have you ever made Krakowska? How is it? Just thinking of a way to use some loins I have in my freezer.

lkapigian · January 2021

nolaegghead said:

Larry, have you ever made Krakowska? How is it? Just thinking of a way to use some loins I have in my freezer.

I have not, but Eric did back in November on his channel I was looking at trying it

https://youtu.be/MubMWKlfMzs

BUFFALOMOOSE · January 2021

I received a 25 pound Big Bite tilt Sausage mixer for Christmas and have been deliberating whether or not to return it because I like to do 5 pounds of this, 5 pounds of that with my 20 pound butt package. Then I got to thinking what if I ground and mixed the whole 20 pounds with no seasoning in it to almost the desired consistency and separate it into the portions I wanted and hand mixed the spices in? LEM has a smaller 20 pound one, but with only 5 pounds, the stuff that I have read says the mixer doesn't do a good job with only 20 to 25% capacity. Any Thoughts?

lkapigian · January 2021

@BUFFALOMOOSE you could certainly do that....if it were me and doing it that way I would do 20 pounds with salt and cure ( if used ) mix all together to bind , then break down as you say...I always salt cure my meat with no seasoning for a couple days and add seasoning in the last step ( always as in the last year, don’t think I’ll ever go back )

BUFFALOMOOSE · January 2021

Thanks Larry. I love the idea of salting and curing first even with a big batch.

Sausage recipe thread - post 'em here

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