No Name Sausage

[SamuelG]

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.



Mixed



30 seconds



Incredible Mixer! Thanks Kirby

Stuffed by hand and tied into protein lined casing 2.99x24




I hope it fits in the Bradley!



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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[Quarlow]

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.

[Quarlow]

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.

[pikeman_95]

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

[NePaSmoKer]

Looks good

Just watch your IT of the chub. Large chunks may take awhile to get to temp.

[devo]

Tie 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

[SamuelG]

NepaS,

Should I change the way I ramp up the temp to make sure I get an even cook?


SamuelG

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[SamuelG]

Tie 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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[SamuelG]

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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[ghost9mm]

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...

[SamuelG]

Well it did not fit! :)



So I'm running it with the cold smoke adapter @ 120 with the element off.  I might have to finish it somewhere else.




SamuelG

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[OU812]

Sounds and looks gooood.

Cant wait to see the finished product.

[SamuelG]

Getting there!  Just bumped it to 160




SamuelG

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[Caribou]

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

[Quarlow]

Wow that is looking awesome. Nice job Sam.