Beef And Bacon Sausage Recipe
Choose from the Web's most trusted homemade sausage recipes, we'll show you how to make smoked sausage using your meat and our smoked Beef & Bacon Sausage Recipe. Once you taste sausage that you have produced with your own hands, you’ll never go back to store bought.
3 3/4 lbs beef chuck (1.7 kg)
1 1/4 lbs slab bacon, no rind (567 g)
1 1/2 tbsp pickling salt (29.3 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp cardamom (2.8 g)
1 tsp onion powder (3.6 g)
1 1/2 tsp garlic powder (4.65 g)
2 1/2 tsp coarse black pepper (6.5 g)
1 1/2 tbsp paprika (10.8 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 1/2” (90mm) fibrous casing
1. Chill beef/bacon to 34°F (1°C), grind beef once through a 3/16” (5mm) plate, bacon once through a 1/2 “ (13mm) plate.
2. Combine ground beef and bacon with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang rolls in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until rolls reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove rolls, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang beef bacon rolls at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
*You may use soy-protein concentrate in place of non-fat dry milk.