The Texas BBQ Forum

I have a customer looking for beef sausage seasoning recipe + with a little kick. I'm thinking Texas Style, like jalapeno kick...

Maybe a Beef Jalapeno Sausage Mix - its is a "1 dump" recipe needed fro 200 lbs of 80/20 beef. He is willing to add the cure salt separately.

Which rub recipe would you recommend as a base?

I was thinking maybe SPG, 1836, Campfire (new) or even Fajita - I know there is a Hoochie recipe out there too, which would be best?

How much would he need for 200lbs of beef?

What do yall think?

Thanks,

I could work up a recipe but would need more information.

Is this to be a smoked sausage?
Will this be put into casings?
Or will it be a fresh sausage (normally patties and frozen)
Any of the SB recipes I posted could be scaled to 100 lbs by multiplying ingredients by 20 they are for 5lb. batches.
Probably it would be wise to make a 5lb. "test" batch first to check the flavor profile.
SPG would likely be good with beef but I'm not familiar enough with the others to say.
After thinking about it for a while I'm thinking 1836 would be real good for a beef sausage.

viewtopic.php?f=47&t=25000#p204177

Papa - it will be in casings and smoked.

Thx.

Papa Tom wrote:After thinking about it for a while I'm thinking 1836 would be real good for a beef sausage.

viewtopic.php?f=47&t=25000#p204177

This here for sure. I just made a small batch, uncased, using 1836 and "wow" is all I could verbalize..

Edit: only thing I would add to it (sausage), would be a touch more garlic.

Txdragon wrote:

Papa Tom wrote:After thinking about it for a while I'm thinking 1836 would be real good for a beef sausage.

viewtopic.php?f=47&t=25000#p204177

This here for sure. I just made a small batch, uncased, using 1836 and "wow" is all I could verbalize..

Edit: only thing I would add to it (sausage), would be a touch more garlic.

Cool thank you sir - we have our best minds on it!

I make a lot of sausage, but not 100% beef. Sorry, little help here. The 1836 ingredients look like a good base though. I would add an additional clove of garlic per pound of beef. Since beef sausage can be dry, I'd add 2.5 teaspoons of phosphates per every 5 pounds of meat. A binder also helps.

Here we go:


Sucklebuster Beef Sausage

5lb batch

5 lb Beef Chuck 1/4 " grind
6 T Sucklebusters 1836 seasoning (Or 4 T SB SPG seasoning)
1 t Cure #1 (pink salt)
1 C Ice water
1 ea Jalapeno chile 1/4" dice


25lb Batch

25 lb Beef Chuck 1/4" grind
18 oz Sucklebusters 1836 seasoning (or 13 oz SB SPG)
5 t Cure #1 (pink salt)
1 Qt Ice water
5 ea Jalapeno chile 1/4" dice

100 lb Batch

100 lb Beef Chuck 1/4" grind
4.5 lb Sucklebusters 1836 seasoning (or 3.25 lb SB SPG)
4 oz Cure #1 (pink salt)
1 Gal Ice water
2 lb Jalapeno chile 1/4" dice

Smoking times for regular link or loop sausages will be 2-3 hrs use temp & color as guage.
1. Pre-heat smoker to 90°F.
2. Hang product in smoker so that no part sare touching dry until tacky.
3. Add smoke & increase temperature to 130°F and smoke for 2 hours.
4. Increase temperature to 170°F adding moistened chips or sawdust as needed.
5. Smoke until internal temperature of the meat product is 150°-155°F.
6. Cool down to 100°F and place in cooler.
7. Hang to dry and allow "bloom".

When 155° is achieved plunge the sausages into ice water to cool to <100°F. Or spray with cold water.

Papa -

You rock!

Papa Tom the master.thank you for recipe, I too am trying links some time later

Grasshopper russ

Finally got around to trying this. Made a 5 pound batch this weeend.. it was great, everyone really enjoyed it. We will be making this again.