Pellet Fan
Here's How I.... => Cook Pork => Topic started by: Free Mr. Tony on August 29, 2017, 11:16:56 PM
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This is a recipe that I've made before out of a book called in the charcuterie. In the book, they are an emulsified version. I always thought they would be as good or better as a firm bite traditional mix. This was by far my favorite sausage I've made. It's a pork and beef mix.
(http://i.imgur.com/G4A8Ys5l.png)
(http://i.imgur.com/U3vI7Vql.jpg)
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Can you also post the recipe and the process? We are trying to use these sections as something of a tutorial on how folks cook different things. Thanks.
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I modified the recipe from the book to make it a little less spicy, and a little more pork than beef. Also, as mentioned above, I did a single small die grind as opposed to the whipped and emulsified version.
623 g lean beef
1190 g pork butt
450 g fat back
34 g salt
1 tsp pink salt
2 tsp coriander
2 tsp black peppercorns
3 allspice berries
1.5 tbs chili flakes
1 tsp cayenne
3 tbs garlic, minced
1 cup ice water
Cut all the meat into cubes. Freeze until crunchy, but not frozen solid. Crush, grind, or process all the dry ingredients. Add the dry ingredients and garlic to the ice water and mix well.
Run the partially frozen meat through the small die of a chilled grinder. Add the water mixture to the meat. Mix and knead with your hands until the meat is starting to look and feel a bit sticky. A small disc of meat should stick to your inverted palm.
Stuff into prepared casings. Prick the air pockets, and hang in fridge to dry for about 24 hours.
After they have dried, smoke them at 150-170 until internal temp reaches 155. Immediately plunge into ice bath if not consuming right away to stop the cooking process, and keep the casing from shriveling. Let them sit for 10 to 15 minutes.
Dry off the sausages, and let them sit uncovered on a rack over a sheet pan in the fridge for several hours or overnight.
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True Hot links are the end of it for me...I can never get em right, I like the emulsified. Any chance you will post it or PM me...
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True Hot links aret he end of it for m...I can never get em right, I like the emulsified. Any chance you will post it or PM me...
You just want the process for the emulsified? I have never been to Texas, so you would have a better idea what a true one would be. Am I correct that they are typically beef in most places? I've made a couple all beef ones. They were good, but I prefer a beef/pork mix leaning more toward the pork. The flavor on these are terrific.
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Yes please, maybe this one will be it!
You just want the process for the emulsified?
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Same ingredients as above, but reserve the ice water. The original recipe calls for 2 tbs chili flakes, and 2 tsp cayenne. It was good, but i toned it down above.
-Grind the pork through the small plate twice
-Grind the beef through the large plate once
-add spices, combine, and mix until cohesive
-transfer to baking sheet, and flatten large patty to about 1 inch
-freeze until crunchy, about an hour
-chill mixing bowl, and paddle attachment
-mix half the meat on low for 2 minutes, adding half the ice water
-mix on high for another 2 minutes, and set aside
-repeat process with other half of the meat and water
-mix the two halves together
-stuff, hang overnight, and cook the next day
End up looking like this. Take note that the sliced pics are cold slices. When cooked they were every bit as juicy as the above pic.
(http://i.imgur.com/aB4BS1ol.png)
(http://i.imgur.com/IGMORVsl.png)
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Thank you, FMT. Bookmarked. These have been added to my "Need to Make" list.
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Boy those look great!
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Those look great FMT. Similar to Oakland Hot Links that I frequently make, but mine have a more beef than pork. I'll post recipe that in the beef section.