East Texas 60-40 Sausage

330 mins
Serves 1
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Directions

  1. 1Trim the fat from the brisket flat.
  2. 2Trim the fat from the brisket flat.
  3. 3Trim the fat from the brisket flat.
  4. 4Cube the trimmed brisket.
  5. 5Cube the trimmed brisket.
  6. 6Cube the trimmed brisket.
  7. 7Weigh out 7.5 pounds of brisket.
  8. 8Weigh out 7.5 pounds of brisket.
  9. 9Weigh out 7.5 pounds of brisket.
  10. 10Cube 7.5 pounds of boneless pork butt.
  11. 11Cube 7.5 pounds of boneless pork butt.
  12. 12Cube 7.5 pounds of boneless pork butt.
  13. 13Place the cubed meat into the freezer for about an hour.
  14. 14Place the cubed meat into the freezer for about an hour.
  15. 15Place the cubed meat into the freezer for about an hour.
  16. 16Grind the meat through a meat grinder.
  17. 17Grind the meat through a meat grinder.
  18. 18Grind the meat through a meat grinder.
  19. 19Add kosher salt, black pepper, garlic powder, red pepper flakes, and curing salt to the ground meat.
  20. 20Add kosher salt, black pepper, garlic powder, red pepper flakes, and curing salt to the ground meat.
  21. 21Add kosher salt, black pepper, garlic powder, red pepper flakes, and curing salt to the ground meat.
  22. 22Add about half a cup of ice-cold water to the meat mixture.
  23. 23Add about half a cup of ice-cold water to the meat mixture.
  24. 24Add about half a cup of ice-cold water to the meat mixture.
  25. 25Mix the ingredients thoroughly until a good protein extraction is achieved.
  26. 26Mix the ingredients thoroughly until a good protein extraction is achieved.
  27. 27Mix the ingredients thoroughly until a good protein extraction is achieved.
  28. 28Add another quarter cup of water and continue mixing.
  29. 29Add another quarter cup of water and continue mixing.
  30. 30Add another quarter cup of water and continue mixing.
  31. 31Place the mixed meat back in the fridge for about an hour.
  32. 32Place the mixed meat back in the fridge for about an hour.
  33. 33Place the mixed meat back in the fridge for about an hour.
  34. 34Load the sausage stuffer with the meat mixture.
  35. 35Load the sausage stuffer with the meat mixture.
  36. 36Load the sausage stuffer with the meat mixture.
  37. 37Tie a knot at one end of the preloaded casing.
  38. 38Tie a knot at one end of the preloaded casing.
  39. 39Tie a knot at one end of the preloaded casing.
  40. 40Begin stuffing the sausage into the casing.
  41. 41Begin stuffing the sausage into the casing.
  42. 42Begin stuffing the sausage into the casing.
  43. 43Prick any air pockets in the stuffed sausages.
  44. 44Prick any air pockets in the stuffed sausages.
  45. 45Prick any air pockets in the stuffed sausages.
  46. 46Measure out 16-inch sections for each sausage link.
  47. 47Measure out 16-inch sections for each sausage link.
  48. 48Measure out 16-inch sections for each sausage link.
  49. 49Push the sausage inside the link to one side.
  50. 50Push the sausage inside the link to one side.
  51. 51Push the sausage inside the link to one side.
  52. 52Cut the casing between the links.
  53. 53Cut the casing between the links.
  54. 54Cut the casing between the links.
  55. 55Tie butcher's twine around the ends of each sausage link, making a double knot for security.
  56. 56Tie butcher's twine around the ends of each sausage link, making a double knot for security.
  57. 57Tie butcher's twine around the ends of each sausage link, making a double knot for security.
  58. 58Refrigerate the sausages overnight to cure.
  59. 59Refrigerate the sausages overnight to cure.
  60. 60Refrigerate the sausages overnight to cure.
  61. 61Smoke the sausages at 150°F (65°C) for 2 hours.
  62. 62Smoke the sausages at 150°F (65°C) for 2 hours.
  63. 63Smoke the sausages at 150°F (65°C) for 2 hours.
  64. 64Increase the smoker temperature to 175°F (79°C) and smoke until the internal temperature reaches 155°F (68°C).
  65. 65Increase the smoker temperature to 175°F (79°C) and smoke until the internal temperature reaches 155°F (68°C).
  66. 66Increase the smoker temperature to 175°F (79°C) and smoke until the internal temperature reaches 155°F (68°C).
  67. 67Cool the smoked sausages in an ice bath.
  68. 68Cool the smoked sausages in an ice bath.
  69. 69Cool the smoked sausages in an ice bath.
  70. 70Increase the smoker temperature to 250°F (121°C).
  71. 71Increase the smoker temperature to 250°F (121°C).
  72. 72Increase the smoker temperature to 250°F (121°C).
  73. 73Place 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.
  74. 74Place 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.
  75. 75Place 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.
  76. 76Serve and enjoy the finished sausages.
  77. 77Serve and enjoy the finished sausages.
  78. 78Serve and enjoy the finished sausages.

Ingredients

  • 7.5 pounds brisket flat
  • 7.5 pounds brisket flat
  • 7.5 pounds brisket flat
  • 7.5 pounds boneless pork butt
  • 7.5 pounds boneless pork butt
  • 7.5 pounds boneless pork butt
  • kosher salt
  • kosher salt
  • kosher salt
  • black pepper
  • black pepper
  • black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • red pepper flake
  • red pepper flake
  • red pepper flake
  • curing salt
  • curing salt
  • curing salt
  • 0.75 cup ice cold water
  • 0.75 cup ice cold water
  • 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.