Skip to main content

I've tried this recipe a couple times; it's pretty good but will continue refining. Loosely adapted from Eldon's Sausage.

2.5# lean beef (like bottom round or sirloin tip)
4 tsp fine salt
1/2 tsp instacure, prague powder, or the like
1/8 tsp sodium erythorbate (optional)
4 tsp dextrose
2 tsp freshly ground black pepper
1 tsp freshly ground white pepper
1/2 tbsp crushed brown mustard seed
1/2 tsp ground coriander
1 tbsp whole yellow mustard seeds
1/4 cup cold water

Finely grind beef. Mix remaining ingredients together, stirring until salt, dextrose, and cure are dissolved. Then mix thoroughly into ground beef. Stuff very firmly into presoaked fibrous casings. Refrigerate for 2 days.

Prepare CookShack by removing any leftover wood from woodbox. Hang sausage from loops on smokesticks in smoker. Set thermostat to 125F and leave door about 1" ajar. Cook until casings are "tacky" - not at all wet on the outside.

Then add 2 oz wood chopped into 1/2" sticks to woodbox. Close door. Smoke for 3 hours at 125F.

Set thermostat to 175F. Continue smoking for about 3 more hours until inside of sausage is at least 150F.

Chill sausage by running cold water over it. Allow to drain at room temperature for an hour or so. Store refrigerated.
Original Post

Add Reply

Link copied to your clipboard.