tag:blogger.com,1999:blog-7757350942807174715.post5064505262220792001..comments2023-05-20T06:24:21.552-07:00Comments on Menu In Progress: Smoked Beef Sausages - Lockhart, Texas StyleMikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7757350942807174715.post-89971783565117488902014-07-22T18:55:42.171-07:002014-07-22T18:55:42.171-07:00Hi Kevin, Glad you tried this out. It's been a...Hi Kevin, Glad you tried this out. It's been a while since we've done it - we'll have to do it again soon! As for your issues, any number of things can cause a crumbly sausage, but not having enough fat in the mix, or not keeping the meat cold enough while mixing are both frequent contributors to a lack of integrity. Smoke rings are just that: rings. Typically you'll get a pink edging just under the outer surface that can be quite a contrast from the rest of the meat. This is normal and I don't think there's any thing to be done about it. Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-87118196613214211532014-07-20T19:34:49.468-07:002014-07-20T19:34:49.468-07:00I had great results with this. However how do I im...I had great results with this. However how do I improve the texture. As I cut the sausage it does not hold together very well. And how do I get a more even smoke color. I get a smoke ring but it is very in the middle. Anonymoushttps://www.blogger.com/profile/08186065971855293801noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-38550716701972335802014-06-04T10:39:21.414-07:002014-06-04T10:39:21.414-07:00For salt and pepper, it is basically the same as o...For salt and pepper, it is basically the same as our Italian sausage recipe:<br /><br /><a href="http://menuinprogress.com/2007/12/making-sausage.html" rel="nofollow">Italian Sausage</a><br /><br />For cayenne, it depends how spicy you want it...Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-47676237400471429492014-06-04T10:32:46.431-07:002014-06-04T10:32:46.431-07:00Did you smoke these on a WSM. Do you have better m...Did you smoke these on a WSM. Do you have better measurements instead of percentages. How much of each of the spices.Anonymoushttps://www.blogger.com/profile/01204229337077339643noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-41406104220001827062013-04-21T10:18:42.539-07:002013-04-21T10:18:42.539-07:00a litte late as a response but Smittys and Kreuzs ...a litte late as a response but Smittys and Kreuzs use the same recipe for sausage. In taste tests, no one could tell them apart. Also you would want to use Post Oak for the main BBQ Belt flavor, Saltlick uses live oak but that is why the mostly just tourists go there.Aaron Vyvialhttps://www.blogger.com/profile/00778879394623965712noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-52132365560717727372012-12-27T14:26:52.238-08:002012-12-27T14:26:52.238-08:00In response to a comment asking about sausage casi...In response to a comment asking about sausage casings that didn't publish properly:<br /><br />We use natural hog casings that we get from our local butcher. If you can't find a local source, you can get them online at <a href="http://butcherpacker.com/" rel="nofollow">Butcher & Packer</a>.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-8857093568804302892012-12-27T11:05:04.861-08:002012-12-27T11:05:04.861-08:00Make some decent beef brisket on an old pig roaste...Make some decent beef brisket on an old pig roaster,but the hot link I had in N.Texas keep lingering ,,,what kind of casings do I need &where to purchase!help I'm in central Illinois Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-42642949985092104012011-06-24T14:07:35.514-07:002011-06-24T14:07:35.514-07:00Thanks jlondon! We don't have a set recipe, bu...Thanks jlondon! We don't have a set recipe, but as a general rule I use a little over 1 teaspoon of kosher salt per pound of meat (that's about 6 or 7 grams) and a little less than 1 teaspoon of cracked black pepper per pound. These sausages get most of their kick from the pepper, so it really is just a bit of cayenne (eg only 1/2 teaspoon in a 7 pound batch).Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-42379862874884786632011-06-20T21:00:34.095-07:002011-06-20T21:00:34.095-07:00Wow this is fantastic looking! Thanks. what ratio ...Wow this is fantastic looking! Thanks. what ratio of salt to black pepper did you use per pound of meat? when you say a bit of cayenne, do you have a set recipe? Or do you play it by ear with the spices?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-91522345428842429182011-05-01T09:17:06.450-07:002011-05-01T09:17:06.450-07:00We've only tried what we described above - sal...We've only tried what we described above - salt, black pepper and a bit of cayenne.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-77774638700669784622011-04-30T06:51:49.855-07:002011-04-30T06:51:49.855-07:00Any thoughts on spicing? In Lockhart I loved Smit...Any thoughts on spicing? In Lockhart I loved Smittys Market for the purity of the sausage while Kreuz had a more nuanced tang as if there had been some sage or other earthy spice added.Brioboyhttps://www.blogger.com/profile/09967994565511522684noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-24905531810571971632010-11-23T17:07:57.072-08:002010-11-23T17:07:57.072-08:00We have tried BBQ at many places in Texas. The Sal...We have tried BBQ at many places in Texas. The Salt Lick in Driftwood and Round Rock are our favorites. We love their sausage.Tomnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-59168357486455953362010-07-18T19:45:12.735-07:002010-07-18T19:45:12.735-07:00Depends what you mean by "hot dog". We&#...Depends what you mean by "hot dog". We've been playing with making our own bratwurst (both smoked and unsmoked) with some success. We haven't finalized a recipe yet, though.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-53885274071130401902010-07-18T17:32:34.780-07:002010-07-18T17:32:34.780-07:00Do you have any homemade hotdog recipe?Do you have any homemade hotdog recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-84289497375344076272009-09-30T11:17:56.456-07:002009-09-30T11:17:56.456-07:00Hi Cameron,
Thanks for letting us know how things ...Hi Cameron,<br />Thanks for letting us know how things worked out. Venison is definitely a lean meat. Letting it dry a bit before grinding was a great idea! I'll keep that in mind if I ever try to make a lower fat sausage. Cheers. :)Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-48226965376253725992009-09-29T09:18:09.200-07:002009-09-29T09:18:09.200-07:00Hi Sherry,
Thank you for the response. I made 8#&...Hi Sherry,<br />Thank you for the response. I made 8#'s of venison sausage last night and it turned out better than any I have made before. I cut the meat into thin strips, as you suggested, and cooled the meat in the fridge before grinding. I also let the venison dry on a baking rack in the fridge for 24 hours prior to slicing. It got a lot of the blood out and made the meat less mushy when it came out of the grinder. After slicing the meat, I put it all in a large bowl and seasoned it before placing it back in the fridge to cool back down. This way I did not have to season the ground meat and risk turning it into mush. Thanks for all of your advice on the blog!Cameronhttps://www.blogger.com/profile/16371560596351990019noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-7712493177640672922009-09-18T10:53:15.705-07:002009-09-18T10:53:15.705-07:00Hi Cameron, Glad you enjoy the blog.
I don't ...Hi Cameron, Glad you enjoy the blog.<br /><br />I don't freeze the meat before grinding, but I do make sure it's kept cold (back into the refrigerator between steps). I haven't really had trouble with clogging, although really lean meats can give me a really fine, wet, messy grind (I try to avoid really lean meats!).<br /><br />One thing that has helped is the shape of the chunks prior to grinding: I cut the meat into finger-sized pieces -- about 2 to 3 inches long and 3/4 inch thick.<br /><br />As for seasoning, I've done both - before and after. I think I prefer doing it before, but it depends on if we're making more than one type of sausage from a batch of ground meat. If so, I do it after grinding.<br /><br />Cheers. :-)Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-77626513134162694012009-09-16T18:57:05.244-07:002009-09-16T18:57:05.244-07:00This is a great blog, thank you for posting everyt...This is a great blog, thank you for posting everything! <br />I have a Kitchen Aid mixer with grinding attachment and it seems to clog a lot. My meat never looks like that when it comes through. I do a pretty good job of cutting out the connective tissue, etc. but it still clogs. Do you refrigerate or lightly freeze your meat before grinding? Also, do you season the meat before or after grinding? I've heard arguments for both ways.Cameronhttps://www.blogger.com/profile/16371560596351990019noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-13403360774305651272009-03-07T18:35:00.000-08:002009-03-07T18:35:00.000-08:00Hi Andy, Unfortunately we haven't found any locall...Hi Andy, Unfortunately we haven't found any locally grown options for smoke wood, so I purchase most of it from Barbeques Galore on Clairemont Mesa Blvd. It's not cheap, but they have a good selection (Pecan, Alder, Apple, Oak, Cherry, etc). And recently I've found that Siesel's Meats (just off Morena Blvd.) carries nice Apple and Oak chunks.Sherryhttps://www.blogger.com/profile/08612061023791517741noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-92054560600339340682009-03-06T19:48:00.000-08:002009-03-06T19:48:00.000-08:00Where do you get your wood in San Diego? I've see...Where do you get your wood in San Diego? I've seen you guys mention pecan and many other woods. I live in the area and want to expand my options. Great blog, by the way. Keep it up.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-29813720975952916172009-02-10T09:15:00.000-08:002009-02-10T09:15:00.000-08:00Hi Marc - definitely don't miss Lockhart. It is a ...Hi Marc - definitely don't miss Lockhart. It is a true beef barbecue heaven.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-35748901048009153332009-02-09T17:16:00.000-08:002009-02-09T17:16:00.000-08:00Wow those look incredible! Even more impressive th...Wow those look incredible! Even more impressive that you started from whole slabs of meat. I have friends out in Austin so will definitely have to make a trip out to Lockhart the next time I'm out there!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-18046445141741833842009-01-26T13:48:00.000-08:002009-01-26T13:48:00.000-08:00these look amazing! we just started making our own...these look amazing! we just started making our own sausage and now i'm hooked. i'll have to remember this one when i bust out the casings again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-83938982135428000212009-01-24T10:06:00.000-08:002009-01-24T10:06:00.000-08:00Matt - thanks! Sausage-making is surprisingly easy...Matt - thanks! Sausage-making is surprisingly easy, and well worth the effort.<BR/><BR/>Rhea - we have the 18 1/2 inch smoker and it has been plenty big enough for us. We've done three good-sized slabs of ribs on it at one time.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-57870954249853427132009-01-23T06:20:00.000-08:002009-01-23T06:20:00.000-08:00just curious, what size WSM did you get? I'm look...just curious, what size WSM did you get? I'm looking to pick one up, but not sure if I should get the bigger model. Mostly cooking for small (i.e. less than 10) groups.Unknownhttps://www.blogger.com/profile/06881077027167965607noreply@blogger.com