Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
My daughter likes to make dishes like shrimp and grits with smoked kielbasa type sausage, but prefers to remove the skin. Peeling the hog casings off the finished sausage can be a PITA, so we tried a batch using cellulose casings designed for "skinless" sausages like hit dogs. We used 30% cubed pork loin, 50% ground pork butt, and 20% emulsified beef trimmings as the binder. Worked out well, here's some pics:
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Stuffed 31mm cellulose casings. .
Smoked and finished to 156º IT.
Finished . . . used part of one for sausage and scrambled eggs this morning.
Dried at 110º for one hour (no smoke) then 150º for 4 hours (pecan pellets in a-maz-n tube) then finished at 180º. (The meat was cured with cure#1 and salt for 2 days before grinding).
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