Sausage With Pork,beef,pepper,garlic,nutmag and Suger Recipy

The time and effort put into this cold cured beef garlic sausage yields an incredible, ready to eat product that looks like information technology came from a butcher shop. Beginning smoked then poached and finally cold cured for a beautiful dried garlic ringlet.

Beefiness and Garlic

Nosotros went with a beef only grind in this sausage using beef previously ground from our concluding butcher too as a fresh ground of cuts from the same animal. The beefiness had some fat around an 80/20 alloy which was perfect for this particular sausage.

The seasoning cure kit was garlic based and quite mild. Follow the directions using the correct corporeality of cure for the weight of the meat being turned into sausage. We make our batches 25 pounds per batch.

Playing With Flavours

With any new process is always a good idea to follow the kit instructions the commencement time when trying any new production. It is a swell starting off betoken where yous can larn the basics. This as well makes it easier to effigy out whatever bug if things go wrong.

Once you know what the finished quality and flavor is, you tin can confidently offset playing with flavours. In the future we plan on amping up the level of garlic substantially.

All meat was ground twice for a tighter finished texture.

Planning Ahead

Y'all volition need to programme ahead to make this sausage.

The starting time twenty-four hour period is all about grinding the meat and turning out the sausage. It then goes into refrigeration overnight.

Smoking Low And Slow

The next stride in the process requires you to first fume the coils at a low temperature then they are poached in a hot water bath. Nosotros had to modify how we commonly smoke to make this sausage. The main smoker nosotros apply gets as well hot even on the lowest setting. To remedy this we purchased an inexpensive electrical hot plate to go in the lesser of our main unit. It gets hot plenty to smoke the sausage at a low enough temperature as to not cook the coils.

Smoke the coils of sausage at 130F – 140F for a few hours. You want the casings to accept a nice deep smoked colour. Afterward 2 hours it is time to move the coils into the poaching water.

Poaching The Sausage

Y'all desire to accept the poaching h2o fairly warm when you move the coils from the smoker to the poaching liquid. A digital thermometer is a useful tool to clinch you keep the water below 170F. Poach the coils until an internal temperature of 158F is reached.

Remove the coils immediately from the hot water.

Cool H2o Bath

One time the poaching is done the sausage needs to exist cooled quickly to terminate the cooking process. This can exist washed in tubs of common cold water or the coils can be cooled past spraying them down with a garden hose.

Wood Chips

Nosotros ever go for apple tree or carmine wood chips when doing whatever smoking. They are readily bachelor they are the preferred flavor for any application. They are a great choice for long smokes as they exercise not add any bitterness like some other flavours of chips.

Hanging The Sausage To Dry

You will need to accept a cool location to hang and dry the sausage before it goes into cold storage to cure. We used the garage and hung the sausage off of one of my photography backdrop stands.  Any type of pole suspended in a higher place the ground will work. Cover the pole with plastic wrap to protect the sausage from contamination.

There may be a fleck of fat in the liquid that drains from the coils once hung, identify something absorbent like cardboard nether the drying rack to collect the drippings.

Once the coils are completely dry out they are moved into refrigeration for the curing procedure. Flip the coils over every 24 hours. We cured our garlic sausage for 10 days just leaving it upwardly to 14 days is not uncommon.

Testing For Doneness

At day 8 you tin can slice into a roll to encounter how the cure is going. If the center of the sausage is wet and lighter in colour than the outer role of the sausage information technology is not ready. You are looking for consistent color and dryness across the entire surface of the sausage.

The longer the sausage cures for the drier the final product will exist.

Cold Cured Beef Garlic Sausage

Author: Redawna

Recipe type: Cured Sausage

Cuisine: Cured Meats

• Ground beef or cuts to exist ground.
• Sausage seasoning/cure kit
• Casing
• butchers twine
• wood fries for smoking

1. Grind all cuts of beef twice.
2. Mix the cure and seasoning into the beef according to the instructions on the packaging.
3. Using a sausage stuffer make full the casings.
4. Tie the ends of the coils with butchers twine.
5. Place the coils in refrigeration overnight.
6. The next day place the coils into a preheated smoker.
7. Maintain the smoker at 130F - 140F for ane -2 hours
8. Place smoked sausage into a hot water bath to poach.
9. Do not permit the poaching water to become over 170F.
10. Proceed in the poaching h2o until an internal temperature of 158F is achieved.
11. Remove the coils from the poaching water and immediately plunge into common cold h2o to finish the cooking process.
12. Prick the casing to let whatever backlog fatty to drain off.
13. One time absurd hang the sausage in a cold location and let the sausage to air dry.
14. At that place may be a bit of fat in the liquid that drains from the coils, place something absorbent similar cardboard until the drying rack to collect the drippings.
15. Once the coils have stale for a few hours movement into common cold storage to begin curing.
16. The temperature must exist between 2C and 4C degrees to maintain a food safe environment.
17. Flip the coils every 24 hours.
18. You tin can check the land of the cure on 24-hour interval 8.
19. If the middle of the sausage is wet and lighter in colour than the outer office of the sausage information technology is not ready.
20. You lot are looking for consequent color and dryness beyond the entire surface of the sausage.

3.5.3251

The finished garlic sausage is cut and wrapped in butcher paper. Information technology volition store well in the freezer for up to 12 months.

Meant to be eaten cold, slice and enjoy. It would also make a spectacular improver to your next charcuterie lath.

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Source: http://nutmegdisrupted.com/cured-beef-garlic-sausage/

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