Abt Sausage

[noahsdad]

reinhard1....

how do you think this would be with buckboard bacon and also smoked the final product,,,,have you ever tried

[reinhard1]

I think you are talking about adding buckboard or even home smoked Canadian bacon instead of bacon.  I have not done so but I think it's a great idea.  The thing is about the amount to put in.  The bacon I put in started out as 3 pounds but after I fried it it was about 3/4 pounds drained.  So there would be a formula to think about according to your taste as far as how much you add for a 10 pound batch.  I do like the idea.  The taste would be different but I think very good.  Maybe next time I will do this.  Remember a ABT is filled with a number of things so nothing is banned from it LOL.  I'll do it next time myself with my Canadian bacon.  good luck.

[noahsdad]

reinhard1....

would you cook the buckboard bacon or leave it uncooked

[reinhard1]

The buckboard is already cooked or smoked I'm assuming.  So just use it as it is.  I'm thinking you have smoked it already.  good luck.

[delcecchi]

1 hour ago, reinhard1 said:

I think you are talking about adding buckboard or even home smoked Canadian bacon instead of bacon.  I have not done so but I think it's a great idea.  The thing is about the amount to put in.  The bacon I put in started out as 3 pounds but after I fried it it was about 3/4 pounds drained.  So there would be a formula to think about according to your taste as far as how much you add for a 10 pound batch.  I do like the idea.  The taste would be different but I think very good.  Maybe next time I will do this.  Remember a ABT is filled with a number of things so nothing is banned from it LOL.  I'll do it next time myself with my Canadian bacon.  good luck.

For those of you who are costco members or would become them, the hormel black label precooked bacon that costco has is really good and you don't have to cook it except to crisp it up

[noahsdad]

i cant wait to try these

thanx reinhard for the advice

 

[Crow Hunter]

On ‎3‎/‎2‎/‎2016 at 4:06 PM, reinhard1 said:

 

1 1/2 tsp cure 1  if smoking this, or you dont use it if making fresh

Question on the cure. Does this mean if I smoke the sausages to 160 degrees and then eat as is I need to add the cure?  If I am going to smoke them to 160, then freeze them, and then grill them before eating I do not need to add the cure? Thanks for the help.

 

[reinhard1]

Cure is needed if you are going to cold smoke them or smoke them at low temps and gradually increase temps which is the normal thing for smoking sausage.  If you "hot" smoke them or do them on the grill you do not need cure which is called "fresh Sausage".  It's like making fresh brats for example.  You make them, link them up, freeze them and then as you need them you grill them or put them in the smoker at a higher safe temp.    Cure is optional.  Yes for the slow smoked sausage, no for making fresh sausage.  good luck.

[pikestabber]

I can maybe shed a little light on the cure issue.

When meat is going to be cooked slow (smoking, dehydrating, etc.) and remain at temps below 140 degrees (that's the internal meat temp, not the cooking temp), for long periods of time, I use a cure. In other words, if I am smoking a meat that will rise slowly in regards to internal temp--and remain at sub 140 degrees internally for a couple or more hours until it reaches a safe temp--I am asking for trouble if I don't use a cure. This includes jerky, smoked sausages, etc. Bacteria thrive with moisture and heat, so the danger is cooking foods slowly at low temps and allowing bacteria such as Clostridium botulinum (bacteria that causes Botulism), E. coli, Salmonella to either grow or not be killed. Fun stuff!

Long story short, when in doubt, use a cure. If you are making brats or other fresh sausages that you will cook on high heat to a safe internal temp, you can skip the cure. Smoking meats at lower temps, and in particular cold smoking or low temp dehydrating require a cure. I think A LOT of people will make homemade jerky with soy, and Worcestershire, etc., and assume the salt will take care of any nasties...and it does help and can work for that purpose...but I always add Instacure to my jerky marinades to be safe. Pre-packaged jerky mixes all use cures. There is a reason for that  

 

16 minutes ago, reinhard1 said:

Cure is needed if you are going to cold smoke them or smoke them at low temps and gradually increase temps which is the normal thing for smoking sausage.  If you "hot" smoke them or do them on the grill you do not need cure which is called "fresh Sausage".  It's like making fresh brats for example.  You make them, link them up, freeze them and then as you need them you grill them or put them in the smoker at a higher safe temp.    Cure is optional.  Yes for the slow smoked sausage, no for making fresh sausage.  good luck.

I think we were typing at the same time, but seems we are on the same page, Reinhard

 

Edited March 7, 2016 by pikestabber

[delcecchi]

Cure also makes the product look and taste "right" for some things, does it not?

Edited March 7, 2016 by delcecchi

[reinhard1]

Cure does give flavor and color Del.  One thing about cure is that you have to add the right amount.  You can add and subtract with seasonings but not cure.  good luck.

[pikestabber]

All good follow up points. Cure is not an "eyeball" type of thing. It is a very measured type of thing. I have posted this before, but attached is a handy chart for reference.

Curing Meat Chart.pdf

Edited March 7, 2016 by pikestabber

[Crow Hunter]

Reinhard, if you don't mind suffering one more question-

I have made the sausage, and will stuff it in casings tomorrow. I did not add cure, I will not be smoking it. My intention is to freeze it into packages, then when I make a package put them in a beer and onions bath and simmer, then take them out and grill them, and back into the hot beer and onions bath. Should I leave them raw until then, or cook them to 160 degrees in the oven tomorrow like you did? Thanks so much for all your help.

[reinhard1]

Leave them raw as you say.  I love to do it that way myself.  Summer is coming up and most of my sausage I make at this point will be left fresh [uncooked and not smoked].  In the fall, I do the exact opposite. Love to simmer them in beer and onions like you plan to do and then get the grill marks.  I'm doing another batch myself.  Noahsdad asked about putting ham in the mix instead of bacon, so I'm going to do 10 pounds that way with everything else being the same.   Love to try new ideas.  Two different ways but both should be good.  good luck.

[reinhard1]

Ok, I made the new version of ABT sausage.  This time with ham instead of bacon.  I made it just like the original with everything the same except for the ham which I used a pound and a quarter of ham instead of bacon.  I was going to make it fresh but I wanted to make it the same way to judge the difference.  So I will use the oven again instead of smoking them.  Here are some pics so far.  good luck.

 

Everything in the grinder ready to go.

 

 

Everything in the mix ready to be mixed up.

 

 

All mixed up and I will put this in the fridge overnight for everything to MELD.  I will make some patties tomorrow morning for breakfast and see how it tastes.  Will post more pics tomorrow of the rest.  good luck.

[lovebigbluegills]

Holy smokes RH, that looks fantastic!!!

[reinhard1]

Here is the finished product with using ham vs bacon.  Thanks to Noahsdad for the idea of using ham.  I used the same spices and same recipe as before with bacon but used 1 1/4 pounds of ham.  Tried to stay as close as I could to the 10 pound total weight.  You could cut down on the pork and go 6 pounds of pork butt and around 2 pounds of ham also.  My recipe is a guideline here and you could tweek it to your liking.  That's the beauty of sausage making.  good luck.

 

 

Links don't look any different after stuffing.

 

 

I fried some up for breakfast yesterday while fresh.  Remember if using cure, you can still freeze some fresh and some can be smoked or all can be kept fresh or all can be smoked.  Cure does enhance the flavor and gives the sausage some color.

 

 

Finished links in the oven.  I wanted to make these the same as the one's with bacon to see the difference in flavor.  I did catch a little ham flavor, so if you want more ham flavor go with 6 pounds of pork and 2 1/2 pounds of ham and leave everything else the same.  good luck.

[leechlake]

the ham is a great idea that makes it a little easier too.  These things are just fantastic.  

[lovebigbluegills]

Those are beautiful RH!!!

[Crow Hunter]

Mine are all done. I vac packed and froze all my links, but fried up a couple patties to try it and it was really good. Looking forward to eating the links over the next few months. I will have to order some cure so I can make another batch some day and smoke them. Thanks, Reinhard.

[RebelSS]

I can't handle much more of this, RH. I may blow a drool gasket at any time....

[lovebigbluegills]

4 minutes ago, RebelSS said:

I may blow a drool gasket at any time....

Maybe cooking forum bibs??? It would save on our keyboards and shirts!!!!

[RebelSS]

HEY! Now THERE's a great idea!! Embroidered food forum bibs!!! We better get right on it....

[lovebigbluegills]

Nice!!! And personalized too maybe, like hockey jerseys!!!