Country Style Links & Salami

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Here are some Country Style sausage links I made the
other day.

Seasoned & 2nd grind on medium...


Stuffin' & Linkin'...






Cooked...




Some of my beef salami.
2 plain, 1 rolled in cayenne pepper...




 
Another question...what lean to fat ratio of ground beef do you use...85/15; 80/20 etc. and is it ground chuck, ground round, or just plain ground beef?
 
cleglue said:
Looking good.

The salami recipe calls for

4 teaspoons Oompappy Rub

Is that a secret rub or a posted rub?

I used my own rub.

Bruce B said:
Another question...what lean to fat ratio of ground beef do you use...85/15; 80/20 etc. and is it ground chuck, ground round, or just plain ground beef?

I wouldn't go less than or more than (depends on how you look at it) 80 - 20. You need the fat for flavor!
 
cleglue said:
Looking good.
The salami recipe calls for
4 teaspoons Oompappy Rub
Is that a secret rub or a posted rub?

cleglue, you could use other rubs if you think the flavor would go good in a salami, provided it's not too high in salt content.
Or, try...
1ts Italian seasoning
1ts chili powder
1ts sugar
A pinch more garlic
2 pinches onion powder

Bruce B said:
Another question...what lean to fat ratio of ground beef
do you use...85/15; 80/20 etc. and is it ground chuck, ground round,
or just plain ground beef?

80/20 chuck was used on this batch. 75/25 works goo also.

** Note**
On this batch I added 1/4 cup of non-fat dry milk as a binder, and smoked at 185* (+/-) 10* for about 5 hours 'til 152* internal.
It did improve the texture some.

Hey kids!
Try these other great varieties, black pepper and crushed red...
 
wittdog said:
What recipe did you use for the other sausage?

It's one I've been working on, basically a breakfast sausage , kicked up with garlic, ginger, thyme, cayenne, mustard seeds. I need to do one more run with a minor adjustment before I can consider it complete.
 
Back
Top Bottom