2.5 lbs Pork
2.5 lbs Beef
(into chunks 1x1 or smaller)
2 TBS Mustard Seed, Coriander, Blk pepper, Granulated Garlic
4oz Kosher Salt
1 tsp cure #1
2.5 TBS dextrose
1 pack of Knox Gelatin
I ground 75% of the seasonings fine and the other 25% coarse.
(http://tapatalk.com/mu/a6890ab5-2a99-aec0.jpg)
Mixed
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30 seconds
(http://tapatalk.com/mu/a6890ab5-2add-fff5.jpg)
Incredible Mixer! Thanks Kirby
Stuffed by hand and tied into protein lined casing 2.99x24
(http://tapatalk.com/mu/a6890ab5-2b99-7633.jpg)
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I hope it fits in the Bradley!
(http://tapatalk.com/mu/a6890ab5-2bf8-0c82.jpg)
I guess my idea behind this was to get the flavor of pastrami in a large sausage that I could make slices of. Also wanting a "whole muscle" texture if possible.
This is my own invention so we will see how it works out.
Let me know what you all think,
SamuelG
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Well my intial thought was "gee that is very course for sausage" till I read the last part. Then I could seee what you were trying for. It looks pretty good and sounds tastey too. Hope it turns out, I'll be watching this one.
If you don't mind Sam I will post this in recipe form. If I missed something or need to add to it just say so.
SamuelG's No Name Sausage
2.5 lbs Pork
2.5 lbs Beef
2 TBS Mustard Seed, Coriander, Blk pepper, Granulated Garlic
4oz Kosher Salt
1 tsp cure #1
2.5 TBS dextrose
1 pack of Knox Gelatin
Mix for 30 seconds, just enough to blend seasonings.
Stuff by hand and tie into protein lined casing 2.99x24.
Tie end off with enough cord to lash the sausage every 1 1/2 inches
along the length and then the other end off with the tail.
I guess my idea behind this was to get the flavor of pastrami in a large
sausage that I could make slices of. Also wanting a "whole muscle" texture if possible.
Sam
This is a very interesting batch you have concocted. It is going to be one I will keep an eye on. I can see why you were concerned about the binder. Glad you like the mixer, it is kind of a handy little tool isn't it.
Kirby
Looks good
Just watch your IT of the chub. Large chunks may take awhile to get to temp.
QuoteTie end off with enough cord to lash the sausage every 1 1/2 inches
Looks like you have to be a boy scout to do that.
Very interesting bondage sausage :D :D :D
NepaS,
Should I change the way I ramp up the temp to make sure I get an even cook?
SamuelG
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Quote from: devo on July 04, 2011, 06:06:57 AM
QuoteTie end off with enough cord to lash the sausage every 1 1/2 inches
Looks like you have to be a boy scout to do that.
Very interesting bondage sausage :D :D :D
I was trying to get it as tight as possible to get a good bond. Hope it worked.
SamuelG
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Quote from: pikeman_95 on July 03, 2011, 09:12:56 PM
Sam
This is a very interesting batch you have concocted. It is going to be one I will keep an eye on. I can see why you were concerned about the binder. Glad you like the mixer, it is kind of a handy little tool isn't it.
Kirby
Kirby,
The mixer worked great and very fast. Cleanup was quick and easy. Although, I think the drill I used was too powerful. Next time I'll use my cordless.
Sam
SamuelG
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Sam...it really looks good and sounds good, like Rick said I would be watchin the IT on it because of the larger chunks...kind of anxious to see the final...
Well it did not fit! :)
(http://tapatalk.com/mu/a6890ab5-e84b-146a.jpg)
So I'm running it with the cold smoke adapter @ 120 with the element off. I might have to finish it somewhere else.
SamuelG
Sent from my iPhone using Tapatalk
Sounds and looks gooood.
Cant wait to see the finished product.
Getting there! Just bumped it to 160
(http://tapatalk.com/mu/a6890ab5-1edf-58fe.jpg)
SamuelG
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Quote from: OU812 on July 04, 2011, 12:10:10 PM
Sounds and looks gooood.
Cant wait to see the finished product.
X2
that's beautiful, I can't wait to see a pic of it sliced :)
Carolyn
Wow that is looking awesome. Nice job Sam.
Thanks!
It's taking much longer than I thought to get to the 150's. I'm at 120 as I type and I'm trying to go slow.
SamuelG
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I have a stalled sausage!!! Is this a first?
Ahhh I doubt it, Master NePaS new it all along.
Is this considered a chub? If so what is a chub?
Thanks,
SamuelG
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I beleive a chub refers to a short one about as thick as what you have. I could be wrong though as I have been wrong before and I will be wrong again. ;D
Thanks Q. I should have made chubs no more that 10 inches long.
Smoke & Learn!
SamuelG
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Finally Finished!
Ice Bath
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Pat Dry
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Cooling/Drying for the next 24-49 hrs
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(http://tapatalk.com/mu/a6890ab5-96b4-1c0b.jpg)
So far these are my notes:
1. Cooked too long and uneven temps caused the bottom to over cook.
2. Way to long. Shorter casing next time but same width.
3. Great color and aroma
4. Not sure it has a good bind, but I'm hoping for the best
Let me know what you all think,
SamuelG
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Well Sam you have an interesting project. only the knife will tell. It does look like two half the length would have worked out better for you. Looking forward to the money shot. What spice flavor were you shooting for??
Kirby
Kirby,
I just checked and it was very firm to the touch. I wad aiming for a pastrami'ish flavor. The aroma is very good, I just hope it slices nice and thin.
Sam
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After a couple of bottles of that wine you have in the back of the fridge who is going to care how it tastes ;D
Looks good and hope it turns out. Don't feel bad about the lenght, I made Summer sausage and never thought about if it would fit in the smoker. Leasons learnt are good.
Devo that is very true. Those bottles are from my oak barrels that I bottled 1997... More or less. Had them in oak for over 5 years and that's why I keep them colder then usual.
I can't wait to slice it!
SamuelG
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Looks great, Sam!
I look forward to seeing how it slices & your impressions!
I always enjoy these smoking trips into uncharted waters.... ;D
—Kevin
I was trying to get some work done, but could not seem to concentrate...
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Could not wait any
longer...
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Wow what flavor and texture! Just made me a sandwich. :)
I wish I would have used the stuffer to get it more compressed, but I cannot complain as it slices very well. Flavor is that of Pastrami, but it needed a little more salt. The "hot" factor was probably right on for most, adding some pepper flakes for me would make it perfect.
Coments? Let me have it. ;)
SamuelG
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I am thinking it is now GAME ON and everyone will be making this and then the replies will be coming in
Wowwie wow wow. That looks wicked. Nice looking sauasage. WE GOT A WINNER HERE.
Wow! Looks fantastic, great job :)
I love the look of it sliced, looks compressed to me.
Maybe with those size of chunks a stuffer wouldn't have gotten it any better compressed.
Carolyn
That is great looking sausage.
It looks like you are probably right that your stuffer would have helped you get the meat packed a little tighter. I might have cut the chunks a little smaller to help the spices to distribute them selves a little more but I think it is a great Idea for the those that like pastrami. I would give it a try as I do love pastrami and it looks like you captured that. It looks like your binder worked out great. Very Very good job. I sounds like you are happy with the results and you should be.
Great job Sam
Kirby
A really great job Sam, it looks absolutely delicious...really liked your presentation of pictures..
Yup that looks pretty darn good there.
Looks really good Sam and I bet it tastes even better.
I make a ham loaf kinda like like this sausage you made but with pork butt.
Cut the meat so you have all them separated in lean, marbled and fatty, keeping the total fat content to about 20%.
I cut the lean meat about the size as you have them, the marbled about half the size and the fatty chunks I will grind fine.
Cure and season the meat then AFTER the cure time grind the fatty chuncks, mix well and throw in the stuffer and stuff as tight as I can.
No binders needed, the fine grind and salt from the cure and seasonings work with the proteins in the meat and sticks things together.
my idea behind this was to get the flavor of pastrami in a large sausage that I could make slices of
Tony's Pastrami Roll:
- 5lbs 80/20 ground beef or 4 lbs ground venison plus 1 lb beef fat
- 1 tsp cure #1
- 5 tsp non iodized salt
- 1/2 cup soy protein or 1 cup powdered nonfat milk
- 1 cup water
- ¼ cup brown sugar
- 3 tbl course black pepper
- 3 tbl ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tbl accent
- 2 tsp. amesphos (optional, i only use it with venison)
Stuff into fibrous casing smoke to 150 degrees. this can be eaten cold or sliced and fried which is my favorite. I also make open faced reubens with it and i usually use venison. everyone thats tried it loves it. if using amesphos, dissolve it in the water first before adding the other dry ingredients.