Making Cured and Smoked Beef Sausage
- 7.5 lbs. fresh boneless beef chucks (85% lean)
- 2.5 lbs. fresh boneless beef plates (50% fat)
- (8 Tbs.) 4.0 oz. salt
- (2 Tbs.) 0.8 oz. sugar (dextrose)
- (3 Tbs.) 0.6 oz. ground white pepper
- (1 tsp.) 0.1 oz. mashed peeled garlic (garlic powder)
- (1 1/2 Tbs.) 0.3 oz. paprika
- (2 1/2 tsp.) 0.125 oz. ground coriander
- (1 1.4 tsp.) 0.2 oz. sodium nitrate (saltpeter)
- (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
- Grind beef chucks through 3/8-inch plate and beef plates
through 1/4-inch plate.
- Combine meat ingredients adding salt, dextrose, cure
and seasoning and mix well for five minutes.
- Transfer to stuffer and stuff in
cellulose or fibrous casings three to four inches in diameter or large beef
- Place in cooler at 40ºF for 36 hours to permit cure to react with meat.
Remove from cooler and allow product to stand at room temperature for two hours
to warm up.
- Moisten surface by showering briefly before placing in 90º to 100ºF
- Hold at this temperature while smoking for four hours, then
gradually raise the temperature to 165º to 170ºF, holding at this temperature
until a minimum internal temperature of 152ºF is reached.
- Total smoking time
will depend upon the size of casing used. It is important that internal
temperatures be checked frequently. Total cooking time will be 12 to 14 hours.
- Remove from smokehouse and cold shower until internal temperature is reduced to
120º to 130ºF.
- Allow product to stand at room temperature for two to three
hours before placing in a dry cooler.