Trying my hand at a batch of beef hot links for the Florida smoke out. I looked all over for a recipe and did not have the best of luck finding one. Found this on a guy's personal web site and thought I would give it a try. If anyone has a better recipe or knows where to find one I would be interested. If these tastes as good after the smoke as it did frying up the leftovers out of the stuffer it will be something that I will make again.
The recipe calls for a boneless beef chuck but I opted to use Costco's ground beef. The package says less than 12% fat. The beef chuck was 20 cent per pound higher in price and I figured for the $1.00 savings (5lb pack) I could not get my grinder out and grind and clean it for that. The recipe is for 8 pounds so I am only making up a 4-pound batch.
Beef Hot Link Sausages
8 pound recipe
8 lb boneless beef chuck grind with fine plate.
1 cup ice cold water
3 Tbl sea salt
3 Tbl paprika
1 Tbl course ground black pepper
1 Tbl ground red pepper
1 Tbl onion powder
1 Tbl garlic powder
1/2 Tbl ground coriander
1/2 Tbl ground marjoram
1/2 Tbl ground savory
1/2 Tbl ground sage
Make sure you use 1 teaspoon of cure #1 per 5 pounds. For 8 pounds this is 1.6 teaspoons and for 4 pounds it was .8 teaspoons. I used a heavy ¾ teaspoon for the 4 pounds.
Mix is ready to be added to the 4 pounds of meat.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9594.jpg)
All stuffed. I did the stuffing last night and put in the fridge over night to marry up and to dry the casing.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9595.jpg)
Just put them in the smoker and the smoke is a rollin.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9596.jpg)
Sounds great.
You guys make that look so easy!
Looks and sounds great. Stay away from the neighbors, like Rick did or there will not be any sausage at the smoke out. ;) ;D Sorry Rick, I had to do it. ;D
Quote from: pensrock on September 26, 2010, 06:28:06 AM
Looks and sounds great. Stay away from the neighbors, like Rick did or there will not be any sausage at the smoke out. ;) ;D Sorry Rick, I had to do it. ;D
I was gonna if you didn't Greg. It will be awhile before we let him live that one down.
Sausage looks great Sailor. Will there be any left for the FSO after taste testing?
I think this may be a trial run. Might have to tweak the recipe depending. I plan to make up another fresh batch just before heading to the smoke out so they will be fresh and never frozen.
That will work and looks great too ;D
The smoke just finished up and now the PID is ramping up. I used Oak for the smoke. Will post some shots when the IT gets to 155.
(http://i36.photobucket.com/albums/e25/jcompton1/100_9597.jpg)
Man - I am going to have to fast a week before and a week after the FSO!