I just can't leave well enough alone.
Got 2 different experiments going here.
One is (#1) medium heat and the (#2) other, just a warm after glow.
The recipes are for a 10 pound batch, each.
I was surprised with my order for casings. The one pounders are on backorder.
So, looks like I'm doing 2 pound logs. Hope they fit in the FEC-100.
Anyway here we go.
I used 2 - 10 pound chubs of Ground Chuck (80/20)
1 pound of High Temp Pepper Jack Cheese (#1)
1 pound of High Temp Lava Jack Cheese (#2)
10 – 2 pound fibrous casings (2 X 24)
and spices listed below in the recipes.
The mix (#1)
The mix (#2)
The test patty
Money Shot, well most of it.
I put each batch into 2 gallon Jumbo Freezer bags for a night in the fridge.
Stuffin' and smokin' tomorrow.
Legg's Summer Sausage #114 (Batch #1)
204 grams Legg's #114 Mix
10# Ground Chuck (80/20)
2 tsp Cure #1
1 Tbsp Granulated Garlic
2 tsp Red Pepper, 60k
2 tsp Granulated Onion
2 Cups Buttermilk
1# High Temp Pepper Jack Cheese
Added Binder #86 for less shrinkage. 22.68 grams/10#.
Added Encapsulated Citric Acid (ECA) for the tang. 10.0 grams/10#.
I mixed it with a jigger of Vodka to make it easier to incorporate into the sausage, without adding a bunch of water.
Legg's Summer Sausage #114 (Batch #2)
204 grams Legg's #114 Mix
10# Ground Chuck (80/20)
2 tsp Cure #1
1 Tbsp Granulated Garlic
2 tsp Granulated Onion
2 Cups Buttermilk
1 tsp White Pepper
1# High Temp Lava Jack Cheese
Added Binder #86 for less shrinkage. 22.68 grams/10#.
Added Encapsulated Citric Acid (ECA) for the tang. 10.0 grams/10#.
I mixed it with a jigger of Vodka to make it easier to incorporate into the sausage, without adding a bunch of water.
Directions for both:
Mix dry ingredients into the buttermilk.
Add to meat and cheese. Mix well. About 5 minutes.
Cure overnight.
Add Binder and ECA mix before stuffing.
Stuff into 2” Fibrous Sausage Casings
Air dry and allow to come to room temp.
Apply smoke for the first 3 hours. Try to keep under 100F
Raise temp to 140 and increase by 10 degrees each hour, until you hit 170.
Your sausage is done at an Internal Temp of 160. (remember this is hamburger)
Ice water bath to get temps to 70 or below.
Air Dry.
Refrigerate overnight.
Break out the knife, cheese and crackers. It's time to eat.
Batch #1 had a medium amount of heat to it after eating the test patty.
Batch #2 just had a warm glow to it.
Here's a YouTube Link to the way that I stuffed em.
Added Binder #86 for less shrinkage. 22.68 grams/10#.
Added Encapsulated Citric Acid (ECA) for the tang. 10.0 grams/10#.
I mixed it with a jigger of Vodka to make it easier to incorporate into the sausage, without adding a bunch of water.
I like to rinse my casings before using. Plus it makes them easier to put on the horn.
All stuffed up and drying.
Lit the AMNTS and let er rip for 3-4 hours. Had Hickory pellets in it.
Fired up the FEC-100 to run @ 140F. I should have used a water pan or something to give me more mass. It over shot the 140 and settled in at about 160.
Oh well. Here they are after a total of 9 hours, including the smoke. I pulled em and put em in an ice water bath to get temps below 70.
Hung to air dry for a few hours.
I can't take it any longer. Gotta have a taste or five.
Oh yeah, good stuff.
It lost some of the heat during the cure/cook process, so if you like heat, bump it up.
Thanks for lookin'
