Smoked Beef Sausage
Tips from a meat scientist about how to make smoked beef sausage at home, including the spices, the beef grind and smoking temps.
Certified Angus Beef® brand chuck
dehydrated minced garlic
ground ancho chile powder
pink curing salt #1
Make sure your meat is very cold throughout this process.
Grind the Sausage
Dice the meat into cubes.
Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.
Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.
Place the smaller die on your meat grinder. Pass the meat through the grinder again.
Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.
Cook up a small patty to test the flavors. Adjust, as needed.
Cover the bowl, and refrigerate the meat for 1-2 days.
Stuffing the Sausage
Pack the meat into your sausage stuffer, pressing out excess air.
Slide the sausage casings onto the stuffer tube.
Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.
Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.
Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.
Smoking the Sausage
Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.
Increase the temperature to 170F degrees. Smoke for 1 hour.
Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.
Place back on a rack-lined sheet pan and let cool to room temperature.
Refrigerate for up to one week or freeze for up to 9 months.
You can use any cut of beef for this recipe. Brisket and short ribs are also a great choice.
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