Cured Beef Garlic Sausage
 
 
Recipe type: Sausage Making
Cuisine: Smoked Meats
Ingredients
  • Ground beef or cuts to be ground.
  • Sausage seasoning/cure kit
  • Casing
  • butchers' twine
  • wood chips for smoking
Instructions
  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 fill 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 1 -2 hours
  8. Place smoked sausage into a hot water bath to poach.
  9. Do not allow the poaching water to go over 170F.
  10. Keep in the poaching water until an internal temperature of 158F is achieved.
  11. Remove the coils from the poaching water and immediately plunge into cold water to stop the cooking process.
  12. Prick the casing to allow any excess fat to drain off.
  13. Once cool hang the sausage in a cold location and allow the sausage to air dry.
  14. There may be a bit of fat in the liquid that drains from the coils, place something absorbent like cardboard until the drying rack to collect the drippings.
  15. Once the coils have dried for a few hours move into cold storage to begin curing.
  16. The temperature must be between 2C and 4C degrees to maintain a food safe environment.
  17. Flip the coils every 24 hours.
  18. You can check the state of the cure on day 8.
  19. If the center of the sausage is wet and lighter in colour than the outer part of the sausage it is not ready.
  20. You are looking for consistent colour and dryness across the entire surface of the sausage.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/cured-beef-garlic-sausage/