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Recipes · Beef

Sausage, Beef, Smoked

Beef · Meal Prep · Sausage

Sausage, Beef, Smoked

Ingredients

  • 5 lbs Certified Angus Beef® brand chuck
  • 2 tbsp kosher salt
  • 2 tsp dehydrated minced garlic
  • 2 tsp dried marjoram
  • 2 tsp black pepper
  • 2 tsp sugar
  • 1 tsp ground ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp pink curing salt #1
  • 3/4 cup ice water
  • sausage casings

Directions

  1. Make sure your meat is very cold throughout this process.
  2. GRIND THE SAUSAGE

Dice the meat into cubes.

  1. Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.
  2. Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.
  3. Place the smaller die on your meat grinder. Pass the meat through the grinder again.
  4. Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.
  5. Cook up a small patty to test the flavors. Adjust, as needed.
  6. Cover the bowl, and refrigerate the meat for 1-2 days.

STUFFING THE SAUSAGE

  1. Pack the meat into your sausage stuffer, pressing out excess air.

Slide the sausage casings onto the stuffer tube.

  1. Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.
  2. 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.
  3. Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

SMOKING THE SAUSAGE

  1. Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.
  2. Increase the temperature to 170F degrees. Smoke for 1 hour.
  3. Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
  4. 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.
  5. Place back on a rack-lined sheet pan and let cool to room temperature.
  6. Refrigerate for up to one week or freeze for up to 9 months.

Notes

You can use any cut of beef for this recipe. Brisket and short ribs are also a great choice.