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Smoked Beef Sausage

Smoked Beef Sausage

Delicious Smoked Beef Sausage you can try at home.
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Prep Time 2 days
Cook Time 5 hours
Total Time 2 days 5 hours
Servings 20

Equipment

Ingredients
  

  • 5 lbs Certified Angus Beef® brand chuck
  • 2 tbsp kosher salt
  • 2 tsp dehydrated minced garlic
  • 2 tsp dried marjoram
  • 2 tsp coarsely ground 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
  • natural pork casing

Instructions
 

  •  Dice the meat into cubes.
  • Set up the meat grinder with a larger die and pass the meat through it into a bowl.
  • Blend in the spices and water by hand, then place in the freezer for at least 10 minutes.
  • Change to a smaller die on the meat grinder and pass the meat through again.
  • Cook a small patty to test the flavors, then adjust as needed.
  • Cover the bowl and refrigerate the meat for 24 hours.
  • Pack the meat into a sausage stuffer and slide the casings onto the tube.
  • Place the links on a rack-lined sheet pan and refrigerate uncovered for another 24 hours.
  • Heat the smoker to 160F degrees and smoke the sausage for 1 hour.
  • Increase the temperature to 170F degrees and smoke for 1 hour.
  • Increase the temperature to 180F degrees and smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
  • Remove the sausage from the smoker and place it in a bath of ice water until it reaches an internal temperature of 120F degrees.
  • Place the sausage on a rack-lined sheet pan and let cool to room temperature.
  • Refrigerate for up to one week or freeze for up to 9 months.

Notes

Note: Make sure the meat stays very cold throughout the process.