East Texas 60-40 Sausage
Directions
- 1Trim the fat from the brisket flat.
- 2Cube the trimmed brisket.
- 3Weigh out 7.5 pounds of brisket.
- 4Cube 7.5 pounds of boneless pork butt.
- 5Place the cubed meat into the freezer for about an hour.
- 6Grind the meat through a meat grinder.
- 7Add kosher salt, black pepper, garlic powder, red pepper flakes, and curing salt to the ground meat.
- 8Add about half a cup of ice-cold water to the meat mixture.
- 9Mix the ingredients thoroughly until a good protein extraction is achieved.
- 10Add another quarter cup of water and continue mixing.
- 11Place the mixed meat back in the fridge for about an hour.
- 12Load the sausage stuffer with the meat mixture.
- 13Tie a knot at one end of the preloaded casing.
- 14Begin stuffing the sausage into the casing.
- 15Prick any air pockets in the stuffed sausages.
- 16Measure out 16-inch sections for each sausage link.
- 17Push the sausage inside the link to one side.
- 18Cut the casing between the links.
- 19Tie butcher's twine around the ends of each sausage link, making a double knot for security.
- 20Refrigerate the sausages overnight to cure.
- 21Smoke the sausages at 150°F (65°C) for 2 hours.
- 22Increase the smoker temperature to 175°F (79°C) and smoke until the internal temperature reaches 155°F (68°C).
- 23Cool the smoked sausages in an ice bath.
- 24Increase the smoker temperature to 250°F (121°C).
- 25Place a couple of sausages back into the smoker and warm them until the internal temperature hits 150°F (65°C) again for about 30 minutes.
- 26Serve and enjoy the finished sausages.
Ingredients
- 7.5 pounds brisket flat
- 7.5 pounds boneless pork butt
- kosher salt
- black pepper
- garlic powder
- red pepper flake
- curing salt
- 0.75 cup ice cold water
Equipment
knifecutting boarddigital weighing scalefreezermeat grindermeat lugsausage stufferpreloaded casingbutcher's twinesmokerice bath
Tips
- Always start your grinder with meat, never dry.
- Mix the sausage until you have protein extraction, indicated by the meat sticking together and stretching without breaking.
- Cool the sausages in an ice bath immediately after smoking to stop the cooking process and retain juiciness.
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