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.
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Smoked Beef Sausage
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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.
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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.sigpic
Beef. It's whats for dinner.
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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!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Man....all beef! Nice.....be good to see it done!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Lookin good... You going to smoke those sausages in the new smoker?
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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.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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