Bahama Mama

[Cheech]

Has anyone ever tried making the Otis ones?

[Richtee]

Has anyone ever tried making the Otis ones?

I have not..but in the BMama ingredients..they call out mustard, and I din't see that in the other recipe?

[eDJ]

Re:

Was doing some searching and found this thread from nearly a year ago.

Hot Links with a Richtee twist

http://www.smoked-meat.com/forum/sho...t=hot+sausages

Check out DanMcG's post with recipe and photos.

[curious aardvark]

INGREDIENTS:
Pork, Beef, Water, Non-Fat Dried Milk, Salt, Paprika, Sugar, Mustard, Sodium Nitrite.

probably 70:30 or 60:40 pork to beef - commercial sausage so cheaper ingredients will bulk it up.

okay say to make around 6lbs sausage

3lb fatty pork shoulder or even pork belly (not what I'd use personally but again we're talking commercial sausage so at least 20% total fat content - probably nearer 25-30%)
2 lb cheap beef.

1 cup ice cold water
1 cup skimmed milk powder (how we say non-fat dried milk in england )
6 good tsp salt
5 tsp paprika
4 tsp sugar
2 tsp hot mustard powder
5gm cure #1

Grind meat while semi-frozen through small grid. mix water and all spices EXCEPT milk powder into slurry. Mix slurry into the meat until the mixture turns sticky. then add the milk powder and mix again till it starts to feel spongey (meat should spring back slightly when indented - food mixer would be best for the mixing) at that point it's emulsified. And can either be left over night or stuffed immediately and then left overnight - in the fridge :-)

Stuff into 32mm (ish) natural pig casing.
Looking at them I'd say they were either smoked hot and fast or poached first and then lightly smoked. which would be a more commercial process.
Otherwise the outside would be a little more wrinkled.

Poaching and then smoke or fast hot smoking both leave you with a tight casing and a much juicier final sausage.

Me I'd smoke at 250 till internal of 160. Probably take a couple of hours and keep a fairly heavy smoke level up.

Looking at them again - definitely poached and then lightly smoked - this is also a much easier process to use on a factory production line. Where they'd pass through a water bath on the conveyor belt and then through a cold smoke tunnel before drying and packing. Hell maybe even steamed - that would be even simpler.

So assuming that scenario. Poach your links for 15 minutes in simmering water, then immediately dunk into ice water till cold. Cold smoke for 2-3 hours before packing.

I'm making this up as I go - but the above recipe will make a damn fine commercial type sausage. Little saltier and more fat than I'd personally go, but that's how commercial sausages are made.

One of the reviews says coarse ground - which is NOT traditional for german bratwurst. But who knows :-)

Someone try it and see how it turns out

[jleiwig]

probably 70:30 or 60:40 pork to beef - commercial sausage so cheaper ingredients will bulk it up.

okay say to make around 6lbs sausage

3lb fatty pork shoulder or even pork belly (not what I'd use personally but again we're talking commercial sausage so at least 20% total fat content - probably nearer 25-30%)
2 lb cheap beef.

1 cup ice cold water
1 cup skimmed milk powder (how we say non-fat dried milk in england )
6 good tsp salt
5 tsp paprika
4 tsp sugar
2 tsp hot mustard powder
5gm cure #1

Grind meat while semi-frozen through small grid. mix water and all spices EXCEPT milk powder into slurry. Mix slurry into the meat until the mixture turns sticky. then add the milk powder and mix again till it starts to feel spongey (meat should spring back slightly when indented - food mixer would be best for the mixing) at that point it's emulsified. And can either be left over night or stuffed immediately and then left overnight - in the fridge :-)

Stuff into 32mm (ish) natural pig casing.
Looking at them I'd say they were either smoked hot and fast or poached first and then lightly smoked. which would be a more commercial process.
Otherwise the outside would be a little more wrinkled.

Poaching and then smoke or fast hot smoking both leave you with a tight casing and a much juicier final sausage.

Me I'd smoke at 250 till internal of 160. Probably take a couple of hours and keep a fairly heavy smoke level up.

Looking at them again - definitely poached and then lightly smoked - this is also a much easier process to use on a factory production line. Where they'd pass through a water bath on the conveyor belt and then through a cold smoke tunnel before drying and packing. Hell maybe even steamed - that would be even simpler.

So assuming that scenario. Poach your links for 15 minutes in simmering water, then immediately dunk into ice water till cold. Cold smoke for 2-3 hours before packing.

I'm making this up as I go - but the above recipe will make a damn fine commercial type sausage. Little saltier and more fat than I'd personally go, but that's how commercial sausages are made.

One of the reviews says coarse ground - which is NOT traditional for german bratwurst. But who knows :-)

Someone try it and see how it turns out

Yours is actually well along the lines I was thinking. I think I'll try it out first chance I get!

[Breweryworker]

I know this is a really old post but I have made several iterations of these. I'm from Cincinnati and hadn't had a Bahama Mama in quite a while and was really craving one. Not wanting to take out a second mortgage on the house to have some shipped to Milwaukee, I was like...I got this! and did a web search (I'm overly confident sometimes lol).

The first time I tried them I made eDJ Texas Hot links recipe and ground them relatively coarse with no emulsification step. The flavor was amazing, maybe slight bit hotter than the traditional Bahama Mama, but I'm good with that. The texture was more coarse than a Bahama Mama for sure.

The second time I followed curious aardvark's recipe nearly to a T, only I used beer instead of water because I put beer in everything. The texture was SPOT ON, and the snap was perfect. The skins were nice and unwrinkled. The only thing I would probably do differently is kick up the spices a bit because the Bahama Mama's are just a bit spicier (going from memory, last I had one was Sept of 2019 at Oktoberfest Zinzinnati). Mine are a little larger because that's the casing I had.

I took pictures and posted them on my blog here. (let me know if I'm not allowed to link)

Anyway thanks for the help! Next time I'm going to kluge the 2 together and see what I get. Thanks so much for the help!!

[Richtee]

I took pictures and posted them on my blog here. (let me know if I'm not allowed to link)

Anyway thanks for the help! Next time I'm going to kluge the 2 together and see what I get. Thanks so much for the help!!

Well, typically, yeah a “one post wonder” with links IS spam...

But ya seem like a genniewine sorta guy...

Stop by the Intro section and say howdee and I think we’ll get along just fine.

thanks for the info on this sausage

[chefrob]

Well, typically, yeah a “one post wonder” with links IS spam...

But ya seem like a genniewine sorta guy...

Stop by the Intro section and say howdee and I think we’ll get along just fine.

thanks for the info on this sausage

Rich, if ya go to the link, the blog is by Angela.....so who is "Breweryworker"...the husband or Angela?....either way nice job on the

[Breweryworker]

:) yes I can see why my one post would be a little spammy and that wasn't my intention. I literally have been taking stabs at this recipe for like a year and a half and I figured most people like to hear feedback on recipes (I know I do). I will stop by the intro forum because I have been getting a bit more interested in making charcuterie and I can see there's a lot to learn here.

Breweryworker is Angela (that's me). Hubs does most of the smoking duties but sometimes I give him the protocol I'm looking for.

[fltsfshr]

I was just on their website. Their jumbo pack (2 pks of 15) was 85 bucks. That wasn't the killer however. 2nd day air was 75.

Xin Loi

fltsfshr

[Richtee]

I was just on their website. Their jumbo pack (2 pks of 15) was 85 bucks. That wasn't the killer however. 2nd day air was 75.

What was being sold? I just see a recipe/technique thing?

[Breweryworker]

What was being sold? I just see a recipe/technique thing?

They sell the sausages here

And yes I got all the way to the checkout and saw the shipping price which is when I did my google search for a recipe

[SMOKE FREAK]

I was just on their website. Their jumbo pack (2 pks of 15) was 85 bucks. That wasn't the killer however. 2nd day air was 75.

Xin Loi

fltsfshr

What. 160 bucks is too much for 30 sausages

[chefrob]

What. 160 bucks is too much for 30 sausages

not if they are 4 ft long!

[chefrob]

:) yes I can see why my one post would be a little spammy and that wasn't my intention. I literally have been taking stabs at this recipe for like a year and a half and I figured most people like to hear feedback on recipes (I know I do). I will stop by the intro forum because I have been getting a bit more interested in making charcuterie and I can see there's a lot to learn here.

Breweryworker is Angela (that's me). Hubs does most of the smoking duties but sometimes I give him the protocol I'm looking for.

nice, welcome Angela!