Recipe fer Beef Sausage? - BBQ Central

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Old 07-27-2009, 09:10 PM   #1
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Recipe fer Beef Sausage?

Hey yall, lookin fer a recipe fer a beef sausage in a casin that we can smoke up, thinin bout puttin it on a stick.

Anybody got one they'd like ta share?

Thanks in advance.
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Old 07-28-2009, 02:32 PM   #2
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Well I have developed a theory over the years that as long as a person can keep up the fat content to somewhere in the general vicinity of 20% the type of meat don't matter that much. Meaning a good recipe for sausage made with pork be just about as good with beef..and once cured it be hard to tell which is which. Only difference I have noticed is all beef tends to be a little mo firmer textured than all pork. Now the seasoning profile needs to vary a little in my view cuz I dont particually like the flavor of such thangs as sage except in breakfast type sausage. For a mild flavored sausage which is a crowd pleaser with wimmen chillins and yankees this one is purty hard to beat:

http://www.bbq-4-u.com/forum/viewtopic.php?t=16632

For a more spicy concoction try Big Dave's Cheesy Jap Sausage except if you want it all beef..use all beef just being sure to follow the 20% fat rule.

http://www.bbq-4-u.com/forum/viewtopic.php?t=6631

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Old 07-28-2009, 05:56 PM   #3
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Thanks bigwheel, I'll give that a whirl.
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A Smokin business that we growin slow but steady!
GOSM gas smoker
Hillbilly Drum Smoker - (Trident 1)
Fridge Conversion- Used Ta Be Cool - Great fer sausage, Ham, Bacon an Cheese!
Reverse flow tank smoker-buildin it
http://www.hillbillyvittlesllc.com
http://www.oldcoothillbilly.wordpress.com
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Old 07-28-2009, 06:39 PM   #4
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Alrighty now. That recipe of Big Dave's is real addictive. Thats all I have made since I stumbled over the recipe. If you do the cheesy jap version do not get creative by adding mo cheese than is called for. It will reach a point of giving a greasy mouf feel if you use too much. Now kindly dont axe me how I know this Sure did have a great flavor though.

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