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Sausage 2 of 3
Posted By: MaddRussian
Date: Wednesday, October 11, 2000 at 5:34 p.m.
Swedish Potato Sausage
These Swedish favorites are great for "a big and hearty breakfast or for a casual dinner, perhaps with a creamy potato dish and a marinated vegetable salad," Fertig suggests.3/4 cup ground beef (about 1/2 pound)
3/4 cup ground pork (about 1/2 pound)
1/2 cup shredded or ground uncooked potato
1/2 cup diced yellow onion
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/8 teaspoon crushed dried thymePlace all of the ingredients in a large bowl and mix thoroughly with a wooden spoon or by hand. Shape the mixture into 6 to 8 patties. (The sausage may be prepared ahead to this point and refrigerated, covered, overnight.) Lightly oil a skillet. Pan-fry the patties over medium-low heat until they are well-browned, about 10 minutes per side. Check the inside of a patty to make sure there is no pinkness left in the meats. Serve hot. Makes 6 servings. Per serving: 162 calories; 9.9 g fat (3.9 g saturated fat; 55 percent calories from fat); 3.2 g carbohydrates; 44 mg cholesterol; 337 mg sodium; 14 g protein; 0.4 g fiber.
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Swedish Potato Sausage
1 med. onion chunked up
1 T salt
1-1/2 tsp. black pepper
1 tsp. powdered allspice
6 cups potatoes pared and cut up
1 1/2 lb. lean beef chuck
1 lb. lean pork butt
1/2 cup ice waterGrind all the meat, potatoes and onion thru a 3/8's inch grinder plate and place in bowl large enough to mix in. Add remaining. To water and add all to the meat. Mix well. Regrind, then stuff into casings. This sausage is very perishable, cook it or freeze it. Can be made into patties also. Can be fried, baked, broiled, or steamed. A delicious blend of spice, potatoes, onion, great for dinner or breakfast. Good cooked any way. Store fresh submerged in water so the potatoes don't oxidize.
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Cajun Andouille
A classic, great for seasoning jambalaya, soups, beans etc. Just good eating anyway.5 pounds pork butt boned
1/2 pound pork fat
1/2 cup chopped garlic
1/4 c. cracked black pepper
2tbs. cayenne pepper
1tsp. black pepper
1tbs. dried parsley
1tbs. dry thyme
4tbs. salt
casings to stuff.
Cube pork butt into one inch cubes. Using a meat grinder with quarter inch plate, grind pork and pork fat. .Place ground pork in large bowl and mix well with remaining ingredients. Stuff meat into casings. These should be large "beef middle" casings but you can use smaller as well, just cut down the smoking time a little bit Smoke with damper 1/4 open, no smoke at 140 degrees until the casings are dry. Then gradually raise the temp to 170 F with smoke for four to five hours. Pecan or hickory wood is good for smoking. The sausage will be done when the internal temp reaches 152 degrees. Good as seasoning for rice dishes, beans, soups. Good for grilling also.***************************************************************
Fresh Breakfast SAUSAGE
10 lb. ground pork butts
8 T salt
1 T white pepper
2 T rubbed sage
1 tsp. powdered ginger
1 T. nutmeg
1 T thyme
1 T cayenne pepper
1 T black pepper
Grind pork through fine plate, and 1 cup ice water, seasonings, and mix well. Stuff, or make patties. If you like it hot, add red and or black pepper to taste. Sage can be left out if you don't like sage, or more can be added if you like it.***************************************************************
FISH SAUSAGE
10 lbs. boneless fish
1 pt. ice water
1 lb. veg shortening
12 oz corn starch
4 tbs salt
1 tsp sugar
1 tbs black pepper
1 tsp garlic powder
1 tsp nutmeg
Bone fish and cool to 35 degrees. Grind fish and add salt, mix well. Rest for 10 minutes so the salt will bind the meat. Add spices and shortening and mix well. Stuff into casings 2-3 1/2 inches wide. Have ready water at 200-205 degrees. Cook sausage in water until the internal temp is 180 degrees. IMMEDIATELY cool the sausage to 70 degrees internal temp with water bath or immersion. Bring water to a boil, dip sausages in water for one minute to tighten casings. This sausage is very perishable. Keep it cold, or freeze. This can me made in loaf pans also. Cool overnight and slice. If you want a smoked flavor, add 1 tsp liquid smoke for every 5 lbs. of fish.***************************************************************
Fresh Italian SAUSAGE
6 T. salt
1 pt. ice water
3 T. fennel seed
2 tsp. coarse black pepper
1 T. sugar
7 lb. lean pork butt.
3 lb. chuck meat lean
3 T. cayenne pepper (opt)Grind all meats through the 1/4 inch plate. Add spices, water and mix well. Stuff into casings, or make patties. Great on the grill, in Italian dishes as well. Add a little more seasonings in even proportions and this will make a delicious pizza topping sausage. Great in red sauce with pasta also.
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#A FRESH ITALIAN SAUSAGE
8 Pounds -Venison Trimmings
2 Pounds -Beef Fat
5 tbsp. Salt
1 pint Ice Water
1 tbsp. cracked fennel seed
1 tbsp. granulated sugar
3 tbsp. crushed hot pepper
1 tsp. caraway seeds
1 tbsp.-corianderGrinding and Mixing It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep good and cold. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 1/2" or 3/8" plate. Add and mix in all the spices and ice water thoroughly. This may be used as is or stuffed into hog casings of about 32-35mm. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Do not let sausage warm up any more than necessary during processing. Package and freeze as soon as possible.
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#B FRESH BREAKFAST SAUSAGE -
8 Pounds Venison Trimmings
2 Pounds Beef Fat
4 tbsp. -Salt
1 pint -Ice Water
1 tbsp. ground white pepper
2 tbsp. rubbed sage
1 tbsp. thyme
1/4 oz -ground hot red pepper (optional)
1 tbsp.-granulated sugarGrinding and Mixing It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 3/16" plate. Add and mix in all the spices and ice water thoroughly. This may be used as is or stuffed into hog casings of about 28-30mm or 22-24mm lamb casings. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Do not let sausage warm up any more than necessary necessary during processing. Package and freeze as soon as possible. Back to Recipe's Index
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#C FRESH POLISH SAUSAGE
8 Pounds Venison Trimmings
2 Pounds Beef Fat
4 tbsp. -Salt
1 pint -Ice Water
1 tbsp. coarse black pepper
2 tsp. marjoram
2 cloves of fresh garlic
2 tbsp.-granulated sugarGrinding and Mixing It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 1/4" or 3/8" plate. Add and mix in all the spices and ice water thoroughly. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Do not let sausage warm up any more than necessary necessary during processing. Stuff into hog casings of about 35-38mm. We make them about 16 inches long. Leave 2 to 3 inches of casing on each end. Tie the two ends together to form a ring. After all meat is stuffed into casings and tied, hang in refrigerator several hours. Package and freeze as soon as possible. Prepare by slowly bringing to a boil in cold water.
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#D SMOKED COUNTRY SAUSAGE
8 Pounds Venison Trimmings
2 Pounds Beef Fat
6 tbsp. -Salt
1 pint -Ice Water
1 tbsp. ground white pepper
3 oz. corn syrup solids
4 tsp. onion powder
1 tsp. ground nutmeg
2 level tsp.-Prague Powder #1 cure
2 cups -non fat milk powderOrder Country Sausage Cure Mix for Recipe #4 Grinding, Mixing and Smoking It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold. Pre-mix the dry spices to insure even distribution of the cure. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 1/4" plate. Add and mix in all the spices and ice water thoroughly. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Stuff into hog casings of about 32-35mm. Form into 6 inch links by twisting the casings as you stuff the sausage into casings, twist in opposite directions as you fill the case. (This gets easier after you do it a couple times) If several pieces of casing is needed, tie the ends together to make into one long sausage. This will work better to hang into smoker for cooking. Do not let sausage warm up any more than necessary necessary during processing.
SMOKING INSTRUCTIONS
Hang in smoker at low temperature around 110 120 degrees with damper open
for an hour or until surface is nice and dry. Then make a good smudge and
gradually allow the temperature to rise to 160 degrees F. Leave damper open
slightly as the temperature is raised about 20 degrees per hour. Hold the
temperature at around this 160 to 170 degrees until the internal temperature
of the sausage reaches 152 degrees F. We use charcoal and sometimes have
trouble sustaining the temperature for this step. We take the sausage
inside, after the charcoal is getting a little cool, hang in the regular
oven and hold at 170 degrees until done, about 2 to 3 hours. Now remove from
oven or smoker and spray with cold water for about 5 minutes to try to cool
the inside temperature to 110 degrees F. Place into refrigerator overnight,
bag em up and freeze the ones you don't eat.***************************************************************
#E SMOKED BREAKFAST SAUSAGE
8 Pounds Venison Trimmings
2 Pounds Beef Fat
6 tbsp. -Salt
1 pint -Ice Water
1 tsp. ground white pepper
2 tbsp. powdered dextrose
1 tsp. ground Ginger
1 tbsp.-ground nutmeg
1 Tbsp.sage
2 level tsp.-Prague Powder #1 cure
2 cups -non fat milk powderIt is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold. Pre-mix the dry spices to insure even distribution of the cure. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 3/16" plate. Add and mix in all the spices and ice water thoroughly. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Stuff into lamb casings of about 24-26mm or small hog casings will work as well. Form into 4 inch links by twisting the casings as you stuff the sausage into casings, twist in opposite directions as you fill the case. (This gets easier after you do it a couple times) If several pieces of casing is needed, tie the ends together to make into one long sausage. This will work better to hang into smoker for cooking. Do not let sausage warm up any more than necessary necessary during processing.
SMOKING INSTRUCTIONS
Hang on smoke sticks at room temperature for about two hours. Then place in smoker at around 110 120 degrees. Then make a good smudge and gradually allow the temperature to rise to 160 degrees F. Leave damper open slightly as the temperature is raised about 20 degrees per hour. Hold the temperature at around this 160 to 170 degrees until the internal temperature of the sausage reaches 152 degrees F. We use charcoal and sometimes have trouble sustaining the temperature for this step. We take the sausage inside, after the charcoal is getting a little cool, hang in the regular oven and hold at 170 degrees until done, about 2 to 3 hours. Now remove from oven or smoker and spray with cold water for about 5 minutes to try to cool the inside temperature to 110 degrees F. Let hang about 30 minutes more to dry, then place into refrigerator overnight, bag em up and freeze the ones you don't eat in the next couple days.***************************************************************
#F SMOKED POLISH SAUSAGE
8 Pounds Venison Trimmings
2 Pounds Beef Fat
6 tbsp. -Salt
1 pint -Ice Water
1 tsp. -marjoram
2 tbsp. powdered dextrose
1 tbsp. ground black pepper
1 tsp. cloves of fresh garlic
2 level tsp.-Prague Powder #1 cure
2 cups -non fat milk powderIt is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold. Pre-mix the dry spices to insure even distribution of the cure. Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 1/4" or 3/16" plate. Add and mix in all the spices and ice water thoroughly. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Stuff into hog casings of about 35-38mm. Form into 16 18 inch links and tie the ends together after you stuff the sausage into the casing. Starting with a long case properly placed onto sausage tube, allow casing to fill up the correct length and cut off, leaning several inches of extra casing with which to tie with. These will hang nicely in smoker for cooking. Do not let sausage warm up any more than necessary necessary during processing.
SMOKING INSTRUCTIONS
Hang on smoke sticks at room temperature for about 45 minutes. Then place in smoker at around 110 120 degrees for about 45 more minutes to continue drying. Then make a good smudge and gradually allow the temperature to rise to 160 170 degrees F. Hold the temperature at around this 160 to 170 degrees until the internal temperature of the sausage reaches 152 degrees F. We use charcoal and sometimes have trouble sustaining the temperature for this step. We take the sausage inside, after the charcoal is getting a little cool, hang in the regular oven and hold at 170 degrees until done, about 2 to 3 hours. Let hang until cool, then place into refrigerator overnight, bag em up and freeze the ones you don't eat in the next couple days. Place into refrigerator overnight, bag em up and freeze the ones you don't eat.***************************************************************
#G CORNED MEAT Venison, Elk, Turkey
This size batch of Brine will easily cure 4 to 5 pounds of meat.Corning Meat. This is one of the easiest ways to make special treats for dinner. Not only is it easy, but it takes no special equipment such as grinders and sausage stuffer tubes and no casings needed either. The cure being used (sodium nitrate) has the ability to change the flavor of the meat that is being cured. Try different meats and you will agree, why didn't I know about this sooner? Very easy, very good. You can't go wrong. Venison and Elk come out remarkably as good as any Corned Beef you ever bought at the market. Use any cut of the meat. Beef is usually made from the brisket. Wild Game can be made from any nice piece of meat that is trimmed up into a nice clean shape. I use the arm part of the front leg of Deer and find it excellent as a Corned Meat. Turkey thighs may also be used and tastes remarkably the same as Corned Beef. *NOTE* Take this same brine without the pickling spices and you can make a nice piece of meat very similar to a good ham. After being cured properly in the brine, simply cook in your smoker until done. The brine will take care of the flavor and the texture, your smoke cooker will get it fully cooked, cook the meat to a 175 degree internal temperature. Using some common sense and some initiative to make some very good meals from this one idea. Use a gallon glass jug. Mix up the brine and add the meat of your choice and let it sit in the refrigerator until done. Make several pieces at one time. Cook one fresh for dinner and place the others in Zip Lock Freezer bags and freeze them for another time. Corned Meat is cooked until done and tender in boiling water.
5 pints of water
1 1/2 ounces-Prague Powder #1 Cure.
1 tsp. Garlic Juice or equivalent amount of fresh crushed Garlic.
4 oz. Plain Salt.
1 1/2 ounces-Powdered Dextrose.
1/4 cup-good Pickling Spices.Mix all dry ingredients, except the pickling spices, and fully dissolve into the water. Then add in the Pickling Spices. Place into gallon jug and add your meats of choice. You can do several pieces of meat at once. Put into the brine and place into refrigerator until done. Less than two inches of meat thickness cures for 3 days *** 3 to 4 inches of meat thickness cures in 4 to 5 days, etc.
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#H HOME MADE PASTRAMI
How about a good Pastrami? Use the same Corned Meat and cook it in your oven or smoker with dry heat. Take your piece of meat from the brine, rub liberally on all sides with a mixture of Coarse Black Pepper, Coriander and paprika. Place in smokehouse or oven at 130 degrees. Hold this temperature for about 1 hour or until the surface of the meat is dry. Increase temperature gradually to 200-220 degrees and hold until and internal temperature of 175 180 degrees is obtained internally. Remove from oven or smoker and allow to cool for several hours before chilling overnight in refrigerator. To serve, slice thinly, place into a cooking pan with several cups of water and cook 15 20 minutes until steamed and heated throughout. Serve as a sandwich on Rye Bread with some mustard of your choice.***************************************************************
#I THE GREATEST SWISS STEAK -
Use Round Steaks of venison or any game meat 1 to 1 1/2 pounds of Venison Round Steak. Sprinlke with Salt and Pepper to taste. Dredge in All Purpose Flour and using a meat hammer or the side of a saucer, beat up pretty good to break up some of the structure of the meat. Brown in a hot skillet with oil or bacon grease. Brown both sides well. Place into a cassarole dish large enough for all the steaks. Mix the following ingredients together and pour over the prepared steaks in the dish.
-1 can -Onion Soup made with Beef Stock
-1 can -water
-1/3 Cup All Purpose Flour
-1/4 Cup Worcestershire Sauce
-1/4 Cup Mustard of Choice(if this does not cover the meat, add just enough water to cover the meat) Top this with the slices of one medium Onion. Place the cover on the dish and bake for 4 hours at a temperature not to exceed 250 degrees F. *Note* You will find when this dish is done, there is a nice rich Gravy already prepared along with the Swiss Steaks to go on some Potato Dish. This will become a favorite in your household. No one can eat this and know they have eaten Venison or any wild meat. It is very, very good.
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Swedish Potato
Sausage1 med. onion chunked up
1 T salt
1-1/2 tsp. black pepper
1 tsp. powdered allspice
6 cups potatoes pared and cut up
1 1/2 lb. lean beef chuck
1 lb. lean pork butt
1/2 cup ice waterGrind all the meat, potatoes and onion thru a 3/8's inch grinder plate and place in bowl large enough to mix in. Add remaining. To water and add all to the meat. Mix well. Regrind, then stuff into casings. This sausage is very perishable, cook it or freeze it. Can be made into patties also. Can be fried, baked, broiled, or steamed. A delicious blend of spice, potatoes, onion, great for dinner or breakfast. Good cooked any way. Store fresh submerged in water so the potatoes don't oxidize.
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Fresh Polish SAUSAGE
6 T salt
1 T sugar
4 lg. gloves garlic
1 T black pepper
3 T marjoram
1 pint ice water
10 lb. lean pork buttGrind meats through the 3/8's plate, place in mixing bowl and add remaining ingredients, mix well, and stuff into casing or make patties. Brats can be pre-cooked for grilling by placing them in a 160 degree cooker until an internal temp of 152 degrees is reached. Cooled they maybe be used within 3-4 days, or frozen. When grilling this shortens the time, and will keep them from burning and or drying out during cooking. Great as patties on the grill also.
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Fresh Italian SAUSAGE
6 T. salt
1 pt. ice water
3 T. fennel seed
2 tsp. coarse black pepper
1 T. sugar
7 lb. lean pork butt.
3 lb. chuck meat lean
3 T. cayenne pepper (opt)Grind all meats through the 1/4 inch plate. Add spices, water and mix well. Stuff into casings, or make patties. Great on the grill, in Italian dishes as well. Add a little more seasonings in even proportions and this will make a delicious pizza topping sausage. Great in red sauce with pasta also.
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Fresh Breakfast SAUSAGE
10 lb. ground pork butts
8 T salt
1 T white pepper
2 T rubbed sage
1 tsp. powdered ginger
1 T. nutmeg
1 T thyme
1 T cayenne pepper
1 T black pepperGrind pork through fine plate, and 1 cup ice water, seasonings, and mix well. Stuff, or make patties. If you like it hot, add red and or black pepper to taste. Sage can be left out if you don't like sage, or more can be added if you like it.
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FISH SAUSAGE
10 lbs. boneless fish
1 pt. ice water
1 lb. veg shortening
12 oz corn starch
4 tbs salt
1 tsp sugar
1 tbs black pepper
1 tsp garlic powder
1 tsp nutmegBone fish and cool to 35 degrees. Grind fish and add salt, mix well. Rest for 10 minutes so the salt will bind the meat. Add spices and shortening and mix well. Stuff into casings 2-3 1/2 inches wide. Have ready water at 200-205 degrees. Cook sausage in water until the internal temp is 180 degrees. IMMEDIATELY cool the sausage to 70 degrees internal temp with water bath or immersion. Bring water to a boil, dip sausages in water for one minute to tighten casings. This sausage is very perishable. Keep it cold, or freeze. This can me made in loaf pans also. Cool overnight and slice. If you want a smoked flavor, add 1 tsp liquid smoke for every 5 lbs. of fish.
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French Market Pork & Sweet Potato Breakfast Sausage
5 lbs. ground pork
1 (16 oz) can yams, drained
1 Tbls. Black pepper
1 ½ Tbls. rubbed sage
1 tsp. ginger
1 ½ tsp. nutmeg
2 tsp. dried thyme
2 Tbls. salt
1 Tbls. cayenne pepper
1 ½ Tbls. granulated garlic
¼ cup chopped parsley
1 cup iced waterWhen making sausage of any type, it is always best to keep the meat chilled to 35-40 degrees F. The iced water in the recipe maintains the cold temperature in the meat and sets the fat in the sausage. Slice the drained yams and dice into ¼-inch cubes. Place the cubes on a cookie sheet and freeze for later use. In a large mixing bowl, combine all of the above ingredients except yams. Using your hands, mix well, turning and pushing the meat 10 15 minutes to ensure proper blending. Gently fold in the frozen yams into the meat mixture. NOTE: Freezing the yams will guarantee a solid ¼-inch cube which will be visible in the finished sausage. Roll the sausage into 3-inch patties or stuff into hog casings and tie off at 6-inch links Cook patties in the same manner as any other breakfast sausage or grill the links over charcoal. Prep time: 1 hour; Makes: 25-30 (3-oz.) patties
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Sausage Making Meat Curing
At some point in your culinary life, you realize that the sausages you buy at the market are usually over priced and not all that good. With a little time and a little equipment, you can easily make your own. You can also control the ingredients, but don't get carried away. Yes, some fat is needed to make a good sausage. You need not stuff them into casings if you want to get started on a budget. Most of the time, our breakfast sausages are made into patties. Just fry them up and you will appreciate how good breakfast can be. Last time we made breakfast sausage, we divided the meat into one pound batches. Along with the regular Penzeys' seasoning I like we added other ingredients for variation. One had dried apples chopped in it, others were garlic, onion, and citrus. Smoked sausages such as kielbasa should be stuffed though. Soon after you get started with this "hobby", that is the step you will want to take as your home made will be superior to any in the stores. I've recently ventured into cold smoking kielbasa. I was amazed at how good the results were on my first try. I use my standard propane Lazy-Q smoker but added a hotplate so I can generate smoke and not much heat. Once hung, it takes about four hours of smoking at a low temperature (90 to 100 degrees) then the meat is brought up to 155 degrees to cook. This is a common practice for many types of smoked sausage. The hotplate and hickory sawdust in a cake pan does a good job of generating smoke, but when the cooking time comes, the hot plate comes out and the regular burner is fired up. When cold smoking meat, a preservative must be used in the mix. In this case it is Prague Powder No. 1 (sodium nitrite) to prevent spoilage during the smoking time. Getting ready to smoke kielbasaReady to take it off the smoker
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Italian Wine and Cheese.Sausage
The red wine is added along with the other ingredients and it is like no other Italian you ever had before. It is good is sauce along with the meatballs, alone with a pasta dish, or grilled. Italian Cheese and Red Wine Sausage You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation.4 pounds boneless pork, shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves, crushed
3 tablespoons chopped parsley
5 garlic cloves, crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated Parmesan or Romano cheese
3/4 Cup dry red wine
4 yards sausage casings
Olive oil for cookingGrind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour or more (best over night in the cooler) before stuffing into casings.
When I make breakfast sausage, I do variations of a similar style. One of my favorite is made by using a commercial seasoning, such as Penzeys Breakfast Seasoning. I grind five pounds of pork, add the seasoning and let stand. Then we divide the meat into one pound packages, but add other ingredients. In one, I'll chop up dried apples. I use the apple snitz from the Ames Company. Adds a nice touch. In another we may add extra garlic, another will have orange and lemon peel for a citrus touch. You get the idea, use your imagination.
I recently made pastrami for the first time. Now I have a problem. I will never be able to eat store bought pastrami again. This is GOOD stuff. You start by curing a beef brisket in a brine of water, sugar, salt, pickling spice, and Prague powder No. 1. After is is cured for three to four days at 38 degrees, it is ready to smoke. I took the meat out of the brine, rubbed it down with cracked pepper and coriander seed, then smoked it for hours. Slow smoked for 6 hours, it was then brought up to160 degrees to cook the meat. Refrigerated and then sliced the next day. You have to eat it to appreciate it. I've never had better flavor from a piece of pastrami. You can do it too!Pork loins can be made into Canadian bacon. I cured it once for four days and it was OK but not what I wanted. A second time it was cured for 10 days and it is just wonderful. If the pastrami was not smoked, it would be corned beef. My goal is to make my own bacon, but the way the pastrami went over, I may never get that far. Pastrami at ever meal!
Paul***************************************************************
Andouille
Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Arcadian exiles that came to Louisiana in 1755 were originally from these coastal regions.15 pounds boned pork butts
15 tablespoons onion powder
4½ tablespoons kosher salt
3 tablespoon pepper
4½ teaspoons thyme
2 teaspoons ground allspice
2 teaspoons nutmeg
2 teaspoons cayenne pepper
2½ teaspoons sugar
2½ teaspoon paprika
1½ teaspoon ground bay leafCure, in the amount recommended on the package for 15 pounds of meat (1) 3 cups ice water
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water /
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