Pork and Shrimp Sausage Revisited
Revisited you ask??
Yep tried something new here http://forum.bradleysmoker.com/index.php?topic=24613.0 Now I am trying it again and tweeking it!
My Physical Terrorist took a trip to the South Padre Islands and up along the Gulf coast. She brought me back a 5 pound bag of Shrimp for $20. Figured I needed to revisit the Pork and Shrimp recipe and revamp it some to try and get something better or at least different. Here is my musings and documentation of the whole process.
First the Shrimp
I broke down and packaged up the big bag of shrimp and saved 1.78 pounds of shrimp. Found me a bag of Zatarains Crawfish, Shrimp and Crab Boil
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412113739.jpg)
The directions called for 4 TBS of salt and Half of a Lemon. Might be too much salt in the final product, cut that back to 2 TBS. Didn't have a fresh Lemon so 1 TBS of Lemon juice added to the water. Brought that to a rolling boil.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412115518.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/022412115526.jpg)
Everybody in the Jacuzzi!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412115726.jpg)
After about 1.5-2 minutes Everybody out!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412120306.jpg)
Ran the shrimp under some cold water to cool them off and stop the cooking. Tasted one and it tasted like regular water so a quick dip back in the Jacuzzi for some flavor. Once they cooled off some more. Ripped all of the swimming suits off.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412123225.jpg)
Reserved about 10 oz of the Bath water.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412123759.jpg)
Chopped/Sliced up all the shrimps
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412131728.jpg)
That aint gonna be enough!! >:( HHHmm Momma just opened a bag for her salad and she didn't use much at all. It's mine!!! :D
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412140442.jpg)
OK Now that the Shrimps is in the fridge, with 2 oz of juice on them for moisture and flavor, chilling out. It is time to mix up the flavors for this party. Started this whole thing off like this:
3 2 Tbs Fresh Cracked Black Pepper
2 1 1/2 Tbs Granulated Garlic
4 Tbs Minced Onion
1 teaspoon Allspice
1 teaspoon Thyme
1/2 teaspoon Basil
2 1 teaspoon Cayenne Pepper
1 Tbs + 1 teaspoon Fine Sea Salt
1 Tbs Crushed Red Pepper
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412162137.jpg)
Mixed that all into the meat
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412163820.jpg)
Mixed 1 teaspoon of cure #1 into the remaining 8 oz of Bath water
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412163836.jpg)
Mixed in the Cure and the Shrimp
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412164755.jpg)
Fried up a small patty for a taste
(http://i222.photobucket.com/albums/dd237/tenpoint5/022412164946.jpg)
Didn't quite have the taste and flavor that I wanted so I went back and altered the original mix. (Changes are in red above) Fried up another little patty tasted much better. Put everything in the fridge to rest overnight.
This morning I fried up a little patty after mixing everything up again. Really like the way the flavors melded together. Had to dump a bunch of juice off the patty so they should be really juicy in a casing.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512090430.jpg)
Loaded up the stuffer and cranked out and tied off some links. Used 32mm Collagen casings since I didn't have any Natural hog on hand this morning. I tied the casing off into about 6 inch links. Tying is easier than twisting FOR ME when working with collagen.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512083434.jpg)
Went out and fired up the 6 rack DBS and set it to 120º loaded in the sausage for an hour to dry. Then bumped up the temp to 140º applied 2 hours of Hickory smoke.
Smoke just finished so I bumped the temp up to 150º for a little while. then will bump to 160º. Here's what they look like after the smoke was applied.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512120850.jpg)
More to come when it happens. I still have a few more tricks to pull out of my sleeve on this Mad Scientist adventure. I even called to verify some of the techniques with fellow forum members!! Just have to keep them quiet till I post me doing them and why!
You is ;D
(http://i868.photobucket.com/albums/ab242/nepas1/bjoutlet/mad-scientist.jpg)
Really sounds good and looks good Chris, will be watchin for the finish...how is the shoulder coming along?
nice to see a great mind not going to waste, they look good so far Chris.
Tim
Lets not turn this into rocket science. :)
Quote from: Habanero Smoker on February 25, 2012, 01:10:53 PM
Lets not turn this into rocket science. :)
Heck No that would take all the fun out of it!
Glad to see yah back on the front line Mister :)
Just checked and they is running along at 125º IT, looking for 142º. They is taking on some real nice mahogany color
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512150823.jpg)
Very Nice color, mama's gonna like how yah cooked her shrimp up for her ;D
Just looking at the color makes you just want to dive into one of those
Looking good Chris!
Someone will be eating good tonight!!
Very nice, I remember the other thread.
Sent from my iPhone using Tapatalk
looking good chris
seemore
Well Chris you've don it again!!!! Looks very good and will soon try. I was wondering are those Mahogany casings or are you doing some thing special to get that rich dark coloring to the case? Seems to be a light color starting out. I also like the stepping up the pepper and the heat. Great Job guy!
The sausages turned out better than I could have ever expected. I will post more pictures in the morning I'm beat
Looks delish! Great color!
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/rocket-science.jpg)
That sausage has amazing color, especially for a fish or sea food sausage.
I knew there had to be rocket scientists involved.
Nice looking sausage!
Time to finish this up.
Once the Sausages reached 143º IT I brought them into the house. Looking like a over sized dried Snack Stick.
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512213705.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/022512213716.jpg)
Two thoughts here. We can't have dried up crispy sausages and The sausages haven't reached 152º to be fully cooked.
Time for another swimming pool!! I had the electric roaster cruising along at 165º. When everyone jumped in for a 15 minute swim and the IT reached 153-156º. I was trying out the new Bud Light Platinum missed a temp check :o ;D
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512214721.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512214344.jpg)
Got everybody out of the heated swimming pool and into a nice cold ice bath!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512215002.jpg)
Hung up to dry and bloom
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512215718.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/022512215658.jpg)
All packaged up and ready for a future date on the grill
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512224914.jpg)
Just to show how much of a nice guy I am. I am trying to give Kynola some help, so might be able to come to the MidWest Smoke Out!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022512224821.jpg)
Fantastic job! They look incredible.
Nicely done.
They look great Chris!
Will have ta say they took longer to cook than I thought. ::)
Gotta love how poaching them brought the plumpness back. ;D
I forgot to send one of the pictures off my phone to photobucket. So before I get all beat up here is the MONEY SHOT!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022612083430.jpg)
Niiiiiice!
Quote from: viper125 on February 25, 2012, 06:20:08 PM
Well Chris you've don it again!!!! Looks very good and will soon try. I was wondering are those Mahogany casings or are you doing some thing special to get that rich dark coloring to the case? Seems to be a light color starting out. I also like the stepping up the pepper and the heat. Great Job guy!
Viper I used clear collagen casings. I am not sure why the sausage got so dark then lightened up again during this process.
Nice work, those look really good. Like those labels too.
Sent from my iPhone using Tapatalk
Very nicely done! Looks good enough to eat ;D
Really nice Chris, they look super good...
Really nice job Chris!
Dang Chris, em lanks turnt out lookin purt' darn good!
Niiiiiice!!
Had to see how they tasted after a freeze thaw cycle. Mighty Mighty Tasty my friends!! I didn't even cook this one just thawed and ate him. I be thinking there is just the right amount of shrimp in there this time!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/022612093330.jpg)
Chris, they look awesome. What is the total poundage of cooked shrimp in the sausage?
Beautiful work there, Chris!
Those are some tasty-lookin' sausages!
:) :)
Kevin
Ah Man Chris! Looks great! Goinging to have to try this one.
Quote from: KyNola on March 03, 2012, 12:04:53 PM
Chris, they look awesome. What is the total poundage of cooked shrimp in the sausage?
1.78 pounds of raw shrimp plus 5 ounces of little salad shrimp. I never did weight the shrimp again after I cooked it.
Must have my ole pal drooling pretty hard on this one!! Remember Larry there is a bag with your name on it you just have to come get it! ;D ;D
I had some of these lastnight.
Freakin AWESOME
(http://i868.photobucket.com/albums/ab242/nepas1/sonmon/smsau.jpg)