No Name Sausage

[ghost9mm]

A really great job Sam, it looks absolutely delicious...really liked your presentation of pictures..

[NePaSmoKer]

Yup that looks pretty darn good there.

[OU812]

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.

[njxbow]

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.