Griz44Mag
70 Cal.
- Joined
- Nov 12, 2017
- Messages
- 4,326
- Reaction score
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- Location
- Republic of Texas, District of Krum
This recipe came from a 4th generation Farmer who has been handed down this family recipe from his Great Grandfather.
This was and still is a sausage made for sale by this 150 year old farming family.
The recipe is for 100# of sausage - modify accordingly for your batch size and personal taste.
I just made my 3rd batch of this basic but delicious sausage.
I use the recipe as is with the exception of adding some aleppo flakes and ground red hot pepper - to suit my need for heat. The original recipe was written on the smokehouse wall. A copy was made during the war (did not say which one, but the ledger sheet seems late enough to be the second one.)
It is now framed and hangs in the farm house. The framed copy does not mention majorum as it was stated as not being available during the war.
I have added that back into my rendition as it was in the original.
This is a picture of the framed recipe that hangs in the farmhouse.
WORD OF WARNING - The use of nitrate cures is something to be done very carefully. Use according to the instructions on the product you purchase. Use only #1 Cure.
It is a USDA law that all sausages made in the USA for sale have a curing salt used to assure product safety.
For cooking (smoking) I hang sausages in open air until cases are dry (about 2 hours)
Place in smoker at 120 degrees for 1 hour. Raise temp by 20 degrees per half hour until you reach 140 - then start smoking to taste. (I smoke mine for 2-3 hours)
Then elevate temp to 175-180 until internal temp reaches 151-152. Remove and rapid cool to set the sausage and prevent overcooking. (I use a water mist on a rack.)
Let the sausage hang for 2-3 hours to bloom.
This is my before and after - finished batch from yesterday.
Raw
Smoked and bloomed.
The Recipe
Feel free to contact me if you want some help stepping through sausage making. It can be a bit intimidating but is a heck of a lot of fun and tastier than anything you can buy.
This was and still is a sausage made for sale by this 150 year old farming family.
The recipe is for 100# of sausage - modify accordingly for your batch size and personal taste.
I just made my 3rd batch of this basic but delicious sausage.
I use the recipe as is with the exception of adding some aleppo flakes and ground red hot pepper - to suit my need for heat. The original recipe was written on the smokehouse wall. A copy was made during the war (did not say which one, but the ledger sheet seems late enough to be the second one.)
It is now framed and hangs in the farm house. The framed copy does not mention majorum as it was stated as not being available during the war.
I have added that back into my rendition as it was in the original.
This is a picture of the framed recipe that hangs in the farmhouse.
WORD OF WARNING - The use of nitrate cures is something to be done very carefully. Use according to the instructions on the product you purchase. Use only #1 Cure.
It is a USDA law that all sausages made in the USA for sale have a curing salt used to assure product safety.
For cooking (smoking) I hang sausages in open air until cases are dry (about 2 hours)
Place in smoker at 120 degrees for 1 hour. Raise temp by 20 degrees per half hour until you reach 140 - then start smoking to taste. (I smoke mine for 2-3 hours)
Then elevate temp to 175-180 until internal temp reaches 151-152. Remove and rapid cool to set the sausage and prevent overcooking. (I use a water mist on a rack.)
Let the sausage hang for 2-3 hours to bloom.
This is my before and after - finished batch from yesterday.
Feel free to contact me if you want some help stepping through sausage making. It can be a bit intimidating but is a heck of a lot of fun and tastier than anything you can buy.
