Kosher Beef Sausage
Posted: Mon Apr 18, 2022 14:54
Last week I fell into a good deal on beef. I bought a 30 lb. shoulder clod at $2.09 per pound. I did my best to butcher it and did manage to pull out both flat iron steaks. The rest of it looked like it could be used for roasts, London Broil, and stew or grind. With most of the meat I decided to make Kosher Beef Sausage as well as All Beef Hotdogs, both from Marianski. The 15½ lbs. of beef sausage that I made today used up a bag of brisket fat as well. However, the shoulder clod contributed almost 12 lbs. of meat to this sausage.
I ground the meats with a 3/8” (10 mm) plate and mixed all ingredients adding water. The farce was stuffed into 61 mm Summer Sausage casings that were cut to 12 inches long. The links were hung overnight in the sausage refrigerator at about 36°F. Air pockets were pricked to remove air.
The next day, Easter Sunday, I hung the sausages in the smoker and smoked them with a hot smoke. The temp never exceeded 130°F and most of the time was under 120°F. But after 2 hours and 40 minutes the sausage started to develop a mahogany brown color on the casings.
At that time, I put them in a water bath at 75-80°C for one minute per millimeter, or 60 minutes. I think this was a mistake on this sausage as many of the casings either filled with water or had fat render out. Next time I would bake the sausage to the necessary internal temperature. Since I did grind up a lot of silver skin and other gnarly bits, I think next time I would take the meat to 1/4 inch grind whilst keeping the fat at 3/8. It just might make for a slightly prettier sausage. This sausage tastes pretty good. I'm not personally sold on all beef, but these are mostly for my wife who will eat it with some cheese and crackers for lunch.
I ground the meats with a 3/8” (10 mm) plate and mixed all ingredients adding water. The farce was stuffed into 61 mm Summer Sausage casings that were cut to 12 inches long. The links were hung overnight in the sausage refrigerator at about 36°F. Air pockets were pricked to remove air.
The next day, Easter Sunday, I hung the sausages in the smoker and smoked them with a hot smoke. The temp never exceeded 130°F and most of the time was under 120°F. But after 2 hours and 40 minutes the sausage started to develop a mahogany brown color on the casings.
At that time, I put them in a water bath at 75-80°C for one minute per millimeter, or 60 minutes. I think this was a mistake on this sausage as many of the casings either filled with water or had fat render out. Next time I would bake the sausage to the necessary internal temperature. Since I did grind up a lot of silver skin and other gnarly bits, I think next time I would take the meat to 1/4 inch grind whilst keeping the fat at 3/8. It just might make for a slightly prettier sausage. This sausage tastes pretty good. I'm not personally sold on all beef, but these are mostly for my wife who will eat it with some cheese and crackers for lunch.