wittdog
Master Chef
don't know if this is that you are looking for...might have gotten confused in the traslation A. 
....http://www.bbq-4-u.com/viewtopic.php?t=6041
....http://www.bbq-4-u.com/viewtopic.php?t=6041
Beef Pepperettes
- Thread starter wittdog
- Start date
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wittdog
Master Chef
That was finneys recipe I think...I come form the school of you can never have to much garlic....and the cayanee is a matter of personal preference.
I am not sure if this is similar to what you are talking about.
Spicy Summer Sausage
3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper
In a large bowl, combine all ingredients & mix well. Cover and refrigerate 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up.
Unwrap rolls, place on smoking rack. Smoker temperature at 180 degrees. Also go to internal temperature of 156 degrees. Cool & wrap in tin foil, refrigerate or freeze.
Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I also used Tony C. for cajun seasoning. I also used mustard powder instead of seeds. I used ground chuck, 80/20 blend.
Spicy Summer Sausage
3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper
In a large bowl, combine all ingredients & mix well. Cover and refrigerate 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up.
Unwrap rolls, place on smoking rack. Smoker temperature at 180 degrees. Also go to internal temperature of 156 degrees. Cool & wrap in tin foil, refrigerate or freeze.
Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I also used Tony C. for cajun seasoning. I also used mustard powder instead of seeds. I used ground chuck, 80/20 blend.
