12-11-2009, 09:15 PM
Along with smokin a ham this weekend, got a customer what put in a special order fer some smoked beef sausage. Here it is stuffed an goin inta the ice box, we smoke tammarraw.
12-11-2009, 10:10 PM
Looks good tip. I made some beef sausage back in the early 90's from ryteks book ( kosher beef sausage ) But I didn't add enough fat to mine and it was way to dry. Took it to work, thats one way of getting rid of things. I just got done stuffin 10 pounds of gonna be smoked polish with extra garlic. I used rib tips and think I may of got too close to some of the cartlidge even though I tried to be carefull, cause I just fried up some that was left in the tube and got a piece. Butts are alot easier and faster. Also got some salmon in the brine and canadian bacon all cured up for tomorrows smoke. good luck with your beef sausage.
12-11-2009, 10:30 PM
Looks good Tip, can't wait for the final pics!
:hail: you da man!!!!!
12-12-2009, 12:06 AM
Looking real good. Can't wait to see the smoked pics, and the generator in action. My neighbor and I trimmed and ground 50# of venison tonight for thuringer and salami. Will mix and stuff tomorrow if time allows. I'm on call this weekend so I never know what will happen.
12-12-2009, 06:33 AM
Great looking sausage, Tip! Anxiously waiting for the finished pics.
12-12-2009, 06:38 AM
Looking great so far Tip...:thumb:
12-12-2009, 06:46 AM
Yeah, almost every beef I have made has ended up a tad dry...it's suprising how much fat you need above basic marbling. It's easier if ya add some butt, but then it's not all beef.
Looks nice, Tip- hope it turns out great!
12-12-2009, 07:12 AM
Man....all beef! Nice.....be good to see it done!
12-12-2009, 08:28 AM
Lookin good... You going to smoke those sausages in the new smoker?
12-12-2009, 09:26 AM
So what's the recipe ?
I've made some beef sausage in the past - never been dry (oats lol). But generally they've been a mix. these days beef's just way too pricey to make sausage from. Plus the main one was boerwors and I discovered that as long as you've got the lamb fat in, it tastes just as good with pork. And about a 1/4 the cost :-)
Be interested to see how these turn out.
12-12-2009, 12:14 PM
I can't wait to see how they come out, I have not tried beef yet.... so many sausages, so little time!!