Add this to the list of AMAZING meats that South Africa has to offer. A must try if you love sausage!!
Here are a few things you might find useful when making a smoked sausage.
- Digital Smokers (I use the model 4D Pro-series WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Temp Cheddar Cheese
- High Quality Natural Casings (AA Grade)
- Non Fat Dry Milk (Binder for better texture and moisture retention)
- Potato Starch (Binder for better texture and moisture retention)
- Insta Cure #1
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Cure Accelerator
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
2 Guys & A Cooler Amazon Storefront
South African Cheese Griller
A delicious cheesy explosion of flavor
How much do you want to make? 1000 grams
Ingredients
- 350 g pork shoulder
- 350 g lean beef
- 300 g pork back fat
- 15 g kosher salt
- 2.5 g insta cure #1
- 3 g white pepper
- 4 g black pepper
- 2 g ginger powder
- 7.5 g coriander powder preferably toast the seed and freshly grind
- 1 g mace
- 3 g garlic powder
- 100 g water
- 20 g potato starch any binder will work
- 200 g high temp cheddar cheese
- hog casings
Instructions
Prepare the casings
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the Meat
- Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
- Grind chilled meat and fat on a 6mm plate. Rechill. Keep the temp under 34f (1.1c)
- Combine the rest of the ingredients (spices, liquids, binder) and mix till the meat turns into a sticky batter. Next add the cheese and mix to incorporate. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
- Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
- Place the sausage in your refrigerator overnight so that the cure can do its job
- The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) – 150F (65.5c).
If you have a convection smoker:
- 1 hour at 100f (37.7c) with the fan on at 50%. This dries out the sausage.
- 1 hour at 125f (51.6c) start adding smoke. Fan still on at 50%
- Bump up the temp to 175f (79.4c) till the internal temperature of your sausage reaches 145f (62.7c). Once you hit your target internal, let the sausage remain there for 3-5 minutes for proper pasteurization.
If you have a digital smoker this is a great cooking schedule:
- 1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open and leave the door slightly ajar)
- 1 hour at 125f (51.6c) – this is when I start applying smoke
- 1 hour at 155f (68.3c)
- 1 hour at 175f (79.4c)
- then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c). Make sure you let the sausage cook for at least 3-5 minutes once you hit the 145f (62.7c) temperature to achieve proper pasteurization.
If you are cooking on a pit or offset:
- on indirect heat start smoking sausages while the pit is at 150f (65.5c) and smoke for 3 hours.
- Increase the temperature to 250f (121.1c) and cook till you get to an internal of 150f (65.5c)
Once finished
- After your sausage has finished smoking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy
- This is technically a grilled sausage so when you plan on reheating, heat them on a grill. Your pit should be around 300f (148.8c). Place your sausage over live fire and reheat till they are warmed through. Be sure to flip several times.
Storage Instructions
- For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.
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I read the recipe before I see the video. This recipe looks like a winner too.
I like to read the recipe before viewing the video. This recipe is another winner I plan to make.
love your show. I Want to make a kilo of bulk chorizo sausage. I will use it as an ingredient , like breakfast burritos. I seen your video with JO making chorizo and I want to avoid all the mistakes. If you have a recipe for bulk chorizo or if you can direct me to a good recipe it would be greatly appreciated . I really enjoy celebrate Sausage and hope you do it every year. In advance i want to thank you Eric.
I am Don Nichols from North Platte Nebraska
Do you want the chorizo to be like traditional Mexican Chorizo>
My daughter and I love watching celebrate sausage together. At seven, she doesn’t fully grasp YouTube but she does give you a literal thumbs up after every episode.
We’ll be making this one soon but we wonder what cut you suggest for “lean beef”? Thanks
I would go with whatever is on sale. Eye of round, brisket, pretty much any cut will work
best sausage. Every bite makes you smile