mdseaside sounds like a good process.
I have a customer that brought me a couple lambs last week. I harvested them on Wednesday and cut and wrapped everything but the trim on Friday. Now for the problem. My smoker is my backlog right now with hams and bacon. The lamb customer ordered various smoked products for the trim. The trim is pre portioned in vac pack bags in my walk in. The question is how long can they just hang out and not be frozen? I can start on it on Wednesday but won’t finish it all till Friday. I know beef is wet aged in vac pack bags for weeks however you don’t age lamb and beef is packed by sub primal not trim pieces ready for the grinder. Any thoughts?
We are wanting to make some BBQ goose breast snack sticks. I am brand new to making snack sticks and I want to make sure I do this right. I am going to be smoking the resulting product in a Masterbilt electric smoker. I want to make sure I use all the right additives and seasoning. We have had a commercial processor do our sticks in the past and they are pretty good. It’s a pretty sweet BBQ taste and most of our crew loves them but I want to do it myself to save some money. Our bill is usually about $1000.00. I have a mixer and stuffer so could you shoot some tips my way? Thanks a lot guys. I think the biggest thing is the mix ratio and which seasoning to use.
I just wanted to point out that Encapsulated Lactic Acid is a thing! Since Lactic Acid is the type of acid that is formed when Fermenting a sausage, and since Lactic Acid tastes very different than Citric Acid, why not use Encapsulated Lactic Acid? The reason people use Fermento is to get the taste of fermented sausage! Fermento is not going to give as strong of a flavor or tang that actual fermentation will give, because in order to achieve that amount of taste you would need to use to much! It would effect the bind and overall texture of the sausage if you used that much of it! Encapsulated Lactic Acid would be able to achieve the correct taste and tang with out those issues.
My next big sausage project which I have been researching for a couple weeks now, is Central Texas German style BBQ sausage. I was supposed to make it today with brisket on sale for Labor Day weekend, but all my family ate pizza when I wasn’t looking 😉 So I thought I’d start a thread instead of cooking, to document some details on this, my #1 favorite BBQ joint sausage.
I’ve read a bunch of History and probably a hundred web recipes and ingredients lists from every Texas meat market that ships their sausages. Every famous market or BBQ personality I can find. Kreuz market, Smittys, Southside Market, Elgins sausage, Franklins BBQ, Meathead, Chudds, 2guysandaCooler, and on and on. Some recipes were way out of bounds but were still labeled Central Texas style… but really shouldn’t be.
Basically the German style is all beef or a small amount maybe 15% pork, rough ground in a hog casing, usually cured then smoked. Spices are very simple, salt, black pepper, and cayenne pepper. I used to get this delicious sausage, where beef is the primary flavor with almost no spices, all over at 20 different cities and BBQ joints when I lived there. However, the classic example is from Kreuz Market and Smitty’s Market in Lockhart and Fredericksburg.
There is another style of sausage popular in Texas barbecue which is of Czech origin, which arrived later in the 1900s with Czech immigrants, north and east of Austin, and that usually includes garlic. I’m not making this more kielbasa style garlic flavored sausage. And lastly there is the Texas hot link or hot guts, which is epitomized by Southside Market in Elgin Texas, the first producer. The ingredients for hot links or hot guts are across the board all over the place. Some are the German style with just salt pepper and cayenne, some are Polish/Czech complex ones with mustard garlic thyme and Sage included. So I’m specifically not making hot links or Elgin style sausage, since that isn’t super flavor specific, but the straight German style popular around Lockhart, Fredericksburg, and Austin Texas.
Here is my current recipe:Grind partially frozen meat at 8mm, grind fat separate at 6mm. Refreeze ground. All meat and fat partially frozen or very cold, 30-32f, for mix. Will mix meat and spices for strong protein extraction, high beef has troubles binding per the Kreuz and Smitty’s. Then add water and binder, mix well. Lastly will add fat to mix and blend, intent to keep the 6mm grind fat bound, but not smeared and emulsified. Refreeze or cool farce before stuffing. Hydrate hog casings well. Stuff into 32-34mm hog casings, link after as desired, either 12" links or 24" loops. Let cure and dry in fridge 12-18 hrs Cook: offset heat in smoker. Post oak if I can find it. BBQ pit style would be 200-225 f until Internal Temperature of 160f. However, I will likely smoke at 140 a bit, then 160, then 180 until done. My intent is to keep external temps low so no fat-out occurs.
Beef, brisket with fat. 85%
Pork butt with fat, 15%
Sufficient brisket fat to bring fat total to 25%
1.8% salt, kosher
0.3% black pepper, coarse grind
0.2 % cayenne pepper
Coarse grind, but 8mm plate vs 10mm
Fat ground separately 6mm
Binder: 1 to 3% “Bull Flour” as used by Kreuz.
I am still ambivalent on the cook schedule, and not sure if I want to use my sealed smoker or my Traeger on low temp smoke setting.
I am also still looking at Bull Flour as a binder. The only place I see it used is specifically in this Central Texas German style. Kreuz and Smitty’s owners are adamant that pure beef or 85% beef with the BBQ pit cook absolutely needs the cereal binder for proper texture. But my datapoints on it’s use from other makers is zero. Bull flour is hard to find, and costs $20 to ship a pound. It is basically finely ground corn, wheat, rye, oat, and rice flours mixed together.
I have all those flours, and am thinking about blending my own small bit. I only need 3% max, so for 3kg meat that’s just 90grams. Don’t really feel like ordering 1 lb for $30 at the two places Ive found with it…
Other meat f orums, notably the big polish sausage one, use a LOT of cereal binders, as does Kutas and Marianski, but their use is seldom mentioned here.
Well, that’s all I’ve got so far, I will post pics and notes when I make it! Hope the detailed plan for this great sausage was helpful and interesting for some folks 😉
Ok guys I finally got around to making that pork roll a lot of us talked about. Came out what I think is good but will definitely make some adjustments for the next batch.
The ingredients I used:
7 lb. Pork butt
3 lb. Hickory smoked bacon
5 Tsp- Pink salt
3 Tbs- Dextrose
2 TSP- Sure Cure
6 TSP- Fresh black pepper
4 TSP- Maple seasoning
1 TSP- ECA
Mix turned out well in my opinion and for my first try I’d say the taste is pretty close but it’s missing that “Tang” taste you get from pork roll so next time I would up the ECA and Maple seasoning a little bit as I love the maple seasoning and would love to taste a little more of it.
I didn’t do a poach like a lot of people have done instead I put them in the smoker at 8am (165) and pulled them around 7pm. Tossed them in a quick ice bath and in the fridge for the night.
Sliced some up this morning and it taste great, will definitely make small adjustments next time ![1_1588512578463_FA614AED-2DFA-483A-A4CA-ACF0EE369756.jpeg](Uploading 3%) ![0_1588512578463_D65B0012-A24B-46B0-B099-A1902EFE6A1F.jpeg](Uploading 3%)
I bought the 19mm Fresh Collagen casings form Walton’s for my beef snack sticks as I don’t like a lot of “Snap” in my sticks and I don’t hang them in the smoker. Made a run this weekend. 8lbs of 80/20 beef, 2lbs of pork fat. I used a binder, seasoning & 1qt of water. I use a motor driven meat mixer and got the right consistency when mixed. I have a big water pan in the smoker. Taste & texture is good, casings stuck tight to the meat as you could want and they had a slightly rippled texture to the stick. (Not perfectly round). However, the sticks came out a little on the dry side with as much snap as a “Smoked Collagen Casing”. My smoker has settings of 125 150 175 200 225 etc. I tried to follow as close as possible to what theStick End View.jpg Stick Side View.jpg Walton’s catalogue says for time & temp so did 1 hour on 125, 3 hours on 150 then set to 175 until internal temp of 150. My smoker is a pellet smoker, a PitBoss 7 Series Copperhead. I do see some temperature variation at times within the smoker. Everyone loves the sticks except for me. I am trying to end up with a stick that has very little snap. Should I change my cooking times & or temps? Should I do something else? I am thinking about pulling them out sooner but there is that 150 degree issue.
Made pheasant snack sticks. Added 25% pork fat and some high temp cheddar cheese. When I do it again, I will increase the water amount. They are good, but a little more dry than the ones I make from pork. Overall great flavor. They shrink up quite a bit more also. Started out with 20” long sticks and tgey were 15 1/2” after the cook.
13 1/2 pounds pheasant
3 1/2 pounds pork fat
16.32 oz jalapeño snack stick seasoning
4 oz sure gel
.68 oz cure
.68 oz Hickory Smoke Powder
28 oz water
My order came without any issues, except me taking out the cooler upside down and letting the water spill, derr! My order was centered on all fresh sausage. Forgot the stuffer flushers so I thought I might as well get SS mixes and take advantage with the extended free shipping. So that brings me to the question.
What have I been hearing you chief’s add to a Waltons spice packages for both sumer sausages and meat sticks? I have only used High Mountain, LEM and a local spice store that mixes here. I have only used what is in the package with no other additives for summer sausage and meat sticks.
I assume the seasoning and cure is in the package, or are some of the seasonings without cure?
After the cure and spice seasoning what else could be added and why?
My wife bought me a ham press for some reason but I appreciate the thought … anyways, I have never made a ham of any sorts never mind a formed/pressed ham but have done a little bit of research…cube lean pork, add salt and cure, pack into press, refrigerate then cook…my question is, I think I want to use Country Brown Sugar Cure with California Ham Spice and all of the information tells me to use it in a wet brine but can I use both of them together as a dry brine, mix with the lean pork, put in the ham pressed, let cure 24-48 hours and then cook…if so, what amounts of each should I use per KG/Pound of meat…any other tips or tricks are most welcome…thanks in advance for your guidance
Made some venison jerky, teriyaki in a chunky stick style.
A recent post from Deepwoodsbutcher showed jerky in 1/2" square strips of meat. Some folks said they hadn’t seen this style, not cut into sheets. However, being also from Michigan, I recognized it as the style I am most familiar with for homemade jerky.
I didnt take many pics.
10 lbs meat, sliced round steak into half inch square strips. 4.5kg
Soy sauce, 1cup. label says 960mg sodium per 15ml; x 2.5 for molecular weight of salt vs. Sodium = 2400mg or 2.4g in 15ml, 1T. 1c has 16T, so a total of 38.4g salt.
Total salt 1.7%, of which part soy sauce:
4.5kg meat x 1.7% = 76.5g. Subtract 38.4 from soysauce, = 38.1g additional salt.
Total water 10% or 450g, about 2c, of which 1c was from soy sauce, so added 1 additional cup.
3T granulated garlic
4t ground ginger
1/2 t cayenne
Cure#1 @ 0.25% or 2.5g/kg meat = 11.25g
Brown Sugar @ 9%. 4500g meat x .09 = 405g
Mixed all spices but cure1, nuked to dissolve, cooled down and added cure1. Added to meat in 2gal foodsafe bucket w/ sealed lid from HD.
Let cure in fridge 3 days…1 was fine, but I was busy.
Cook: IAW the USFDA FSIS Jerky guidelines, I wanted to get meat up to 160f while still moist for pathogen lethality. Then dry.
Used sealed electric smoker from Smokin It, 180f with hickory smoke. Took 1.5 hrs. Then turned temp down to 150f, used more smoke from a side mounted cold smoker, and a computer fan over the 1 inch exhaust hole to draw dry air thru smoker. 2 hrs later was happy with dryness.
Removed, vacuum sealed in 2 lb batches, stuck in fridge for humidity to equalize, will now freeze.
Notes and Lessons Learned:
I first used 1 T lemon pepper. Turns out the lemon flavor is just citric acid, a strong accelerator for the cure#1. As soon as I stirred it into the water/salt/cure1 mix, it started foaming poisonous Nitric Oxide gas. I held breath and dumped it outside quick, left doors open a bit to disperse. That stuff will cure your lungs just like it does meat. Never add an accelerator to a liquid brine with cure#1 or #2 in it… I knew this, but forgot that lemon pepper is just citric acid. If you want to add it, add it on day 2 or so after cure is absorbed by meat.
I screwed up the sugar calculations. For some reason I only multiplied desired 9% by 2.3 kg…was looking at old recipe notes from my last batch! So I only added half the sugar intended! It was still over 1 c, but you can definitely taste it in the jerky, wish I had more sugar.
Prior batches I’ve used 2.3% salt, which gives around 5% in final 50% dried product, similar to a salty bacon. I reduced salt to 1.7% for wife’s lowered sodium for blood pressure, and these sticks didn’t dry to 50%. They were a good meat stick, but not as salty as normal jerky. I would stick with 2.3% salt or more.
This is a decent teriyaki flavor I have made before that results in the normal recognizable teriyaki flavor you’d find in Jack Links or such. My mess up on the sugar using only 50%, and the reduced salt I tried, gave a product flavor more like dried steak dipped in a teriyaki sauce, than the normal strongly sweet/salty jerky. My wife was super happy as she could tell it was healthier for her issues. However, I think most would like the more candied salt you get in commercial jerky.
Lastly, the FSIS recommended moist cook up to 160 and THEN dry, results in more of a cooked meat texture than a dried meat jerky texture. This is an area most folks posting jerky recipes just skip and don’t talk about, going right to dehydrator or talking about 2 hrs drying at 130 etc, which don’t really follow the FSIS jerky guidelines. Which home producers don’t have to, I just feel it’s wise to do it the way the safety folks tell commercial makers to. However… I don’t like to final texture as much as when I do a dry with gradual heat increase. So 130f 2 hrs, 140f 1 hr, 150f 1 hr, 170f til done type of thing. The dry 1st step up schedule gives a more translucent product, less steak-like. In the future I will go back to this more gradual temp schedule.
So final recommendations, go with a full 10% sugar and 2.3% total salt or more.
Hope these flavor notes are helpful to others who apply their own spices for cooking and meats, rather than purchased blends. 😉
For a guy that has been been around all of this stuff for many years, I’m going to dive in using natural casings for the first time in Fresh Sausages. NOW,
Which natural casing should I use for the following and should they be different sizes?
Breakfast Sausage Links
Lastly, what tube sizes should I use for the different natural casing sizes?
Thanks in advance for taking the time to answer my question Chefs!