Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 24, 2023, 01:25:32 PM
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Never found a recipe I have liked. Keep trying, most places that do it well keep the recipe pretty close to the vest. Gonna start with 1kg. This is an All Beef, 70/30 sausage with pepper jack cheese and fresh Jalapenos if there are any in the garden.
(https://i.imgur.com/ZtDaN7Mh.jpg)
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looking forward to this
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All trimmed up. Almost 5lbs of fat. But most if not all will either go in sausage or ground beef.
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From what I can tell, this is an East Texas Sausage. The only time I can remember having some was on the BBQ Crawl in Lockhart, TX back in 2012. We got in a day early and there was a place called the Chisholm Trail BBQ I had what I believe was Hot Guts there. It was outstanding! The places that make it well don't give up their recipes. I have been trying to make one for about 15 years and never got it right. Will see how close this one is.
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There is a place about 30 minutes from me that makes what they call East Texas Smokies. It is super spicy. I have a hard time eating a whole link. I have some in the freezer. I will have to figure out how to get a pack to you. I know I am traveling South in mid-November.
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Always ready Lew!
Double grind 10mm plate, then remember you forgot the Jalapeños, so go pick them and 3rd grind. Spices (Salt, cure #1, black pepper, garlic & onion powder, paprika, turmeric, chili powder, high heat dry milk powder) pepper Jack Cheese, beef bone broth. Recipe calls for the meat to be mix till a paste forms, I like that method!
Taking a break, will pipe into casing and let dry over night so cure#1 can go to work before they are warm smoked tomorrow! Happy so far!
(https://i.imgur.com/34YW66rh.jpg)
(https://i.imgur.com/sPbOBGHh.jpg)
(https://i.imgur.com/c29DXV1h.jpg)
(https://i.imgur.com/TxZZVT0h.jpg)
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Have you tasted it at this stage? either right out of the pan there or a small patty lightly fried.
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I tried what was left in the tube and the stuffer, not bad! I am hoping that with the links, I will get the cheese!
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Will see how it looks after smoking tomorrow. At this time, it does not have the color of the recipe! All the amounts were right, it just seems like the recipe looks like it has much more paprika color to it!
(https://i.imgur.com/rNei6SVh.jpg)
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I'm surprised there is no cayenne pepper or crushed red pepper flakes.
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Still looks plenty good the way it is. :clap: I like a bit more spice than the average guy probably. :pig:
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It called for a small amount of Cayenne, I just did not have any and forgot to put my Jalapeño powder in it!
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About 2 hours at 100° in Memphis Pro with the Blazen Smoker going. (1st photo) Then Memphis pro set on 180° and the Links cooked to an IT of 145°. (2nd Photo) Then bloomed in ice water and now they will sit at room temperature for couple of hours. then i will have a late lunch. If the small amount i had yesterday is an indication of what today will be like, will need to go to 60/40!
(https://i.imgur.com/ey0jaLDh.jpg)
(https://i.imgur.com/dLFr7Uvh.jpg)
(https://i.imgur.com/AzUBwpQh.jpg)
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It amazes me how smoke can change the color!
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Will now rest!
(https://i.imgur.com/keL0ioCh.jpg)
(https://i.imgur.com/Mf6KApLh.jpg)
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Those are pretty....
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I am not sure if I do something technically wrong when I smoke sausage in a hog casing, but it seems to ruin the casing (fresh or in this case dried). These are unbelievable tough. The favor is decent. I will try a 60/40 ration in Round II. I would be pleased if the casing was not a fail, but because of it I must call Round I a failure!
(https://i.imgur.com/ettKQk7h.jpg)
(https://i.imgur.com/ehBaNy2h.jpg)
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Gonna suck it up and spring for the high heat cheese too!
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Looked good. Was there a snap when biting into the sausage?
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It will snap your teeth when biting into it!
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Bentley, here is the East Texas Smokie sausage that I mentioned earlier in this post
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Is that an All Beef?
I will say, cooked and sliced thin on the slicer makes a huge difference in these Hot Guts links.
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Is that an All Beef?
I will say, cooked and sliced thin on the slicer makes a huge difference in these Hot Guts links.
I don't think it is all beef. In fact, to me, it tastes like a pork sausage. But I am not sure. I will have to remember to ask the next time I go to that butcher which is usually once every 2-3 years.
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Round II on the Hot Guts Sausage. I decided to cube meat and add spices. It will meld over night and then be course ground. No more mixing after grinding. I like that texture for breakfast sausage, but not for this. This also non seeded Jalapeño, and a 60/40% ration on the meat/fat! Another 1Kg batch for testing! Will put this in the dried casing and not smoke and in the cellulose casing and will smoke that and then remove it. Will be a much thinner link, but will see if the skinless is the way to go!
(https://i.imgur.com/PwBuVGxh.jpg)
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Round II. The small one with the black line is a cellulose sausage casings. It is kind of like reverse Gortex, will let smoke in, but nothing out. Has to be peeled after cooking.
(https://i.imgur.com/PJ39rV1h.jpg)
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How do the cellulose casing work and what size are you using.
I always thought I wanted to make hot dogs or maybe even buy some to make beef stick/ slim jims. I usually use collagen casing but they never turn out right, they peel off or become rubbery. Have tried different brands, even took some to the butcher supply place I bought casings and asked him, he had no idea but said just peel it off, and said it is a really good stick without it.
Can't wait to see how yours turn out.
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I bought these to make Hot Dogs. I think they are a 26mm, they are 2 small for a Hot Link, but all I had. They work pretty much like any other casing, just have to be peeled after cooking!
How do the cellulose casing work and what size are you using.
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Round II seems to have gone better. I griddle cooked the remains left in stuffer. Flavor good, cooked a little fast, so the char was not for me. Might be a tad to hot, but that can be fixed (I ground Japs with veins and seeds). Really like the High Heat cheese. Looking forward to cooking one in the dried hog casing with the fat content and the cheese. I am hoping without smoking the texture of both meat and casing will be to my liking, yet not totally change the flavor!
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(https://i.imgur.com/mxxMm1Lh.jpg)
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You can definitely tell the cellulose accepts smoke!
(https://i.imgur.com/PJ39rV1h.jpg)
(https://i.imgur.com/mxxMm1Lh.jpg)
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The recipe is a dialed in winner, that is a done deal. The cellulose casing is a winner for a "skinless" product. But you cant make a Slim Jim size sausage and call it a Hot Link, it just does not track. They make a 31mm cellulose casing, but still not sure that is big enough (for reference, the link is a 42mm). The dried hog casing, still a little tough, but better then the cold/hot smoking. They were cooked at 180° till an IT of 150°, maybe 75 minutes. The high heat chees is a winner, $10/lb. is tough to swallow, but it makes a difference when hot!
(https://i.imgur.com/SrhcfrYh.jpg)
(https://i.imgur.com/F7DnZCTh.jpg)
(https://i.imgur.com/RQkNQcch.jpg)
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Looks great
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Looks great
Yes they do, nicely done.