Pork and Shrimp Sausage Revisited
Revisited you ask??
Yep tried something new here
http://forum.bradleysmoker.com/index.php?topic=24613.0 Now I am trying it again and tweeking it!
My Physical Terrorist took a trip to the South Padre Islands and up along the Gulf coast. She brought me back a 5 pound bag of Shrimp for $20. Figured I needed to revisit the Pork and Shrimp recipe and revamp it some to try and get something better or at least different. Here is my musings and documentation of the whole process.
First the Shrimp
I broke down and packaged up the big bag of shrimp and saved 1.78 pounds of shrimp. Found me a bag of Zatarains Crawfish, Shrimp and Crab Boil
The directions called for 4 TBS of salt and Half of a Lemon. Might be too much salt in the final product, cut that back to 2 TBS. Didn't have a fresh Lemon so 1 TBS of Lemon juice added to the water. Brought that to a rolling boil.
Everybody in the Jacuzzi!!
After about 1.5-2 minutes Everybody out!!
Ran the shrimp under some cold water to cool them off and stop the cooking. Tasted one and it tasted like regular water so a quick dip back in the Jacuzzi for some flavor. Once they cooled off some more. Ripped all of the swimming suits off.
Reserved about 10 oz of the Bath water.
Chopped/Sliced up all the shrimps
That aint gonna be enough!!
HHHmm Momma just opened a bag for her salad and she didn't use much at all. It's mine!!!
OK Now that the Shrimps is in the fridge, with 2 oz of juice on them for moisture and flavor, chilling out. It is time to mix up the flavors for this party. Started this whole thing off like this:
3 2 Tbs Fresh Cracked Black Pepper
2 1 1/2 Tbs Granulated Garlic
4 Tbs Minced Onion
1 teaspoon Allspice
1 teaspoon Thyme
1/2 teaspoon Basil
2 1 teaspoon Cayenne Pepper
1 Tbs + 1 teaspoon Fine Sea Salt
1 Tbs Crushed Red Pepper
Mixed that all into the meat
Mixed 1 teaspoon of cure #1 into the remaining 8 oz of Bath water
Mixed in the Cure and the Shrimp
Fried up a small patty for a taste
Didn't quite have the taste and flavor that I wanted so I went back and altered the original mix. (Changes are in red above) Fried up another little patty tasted much better. Put everything in the fridge to rest overnight.
This morning I fried up a little patty after mixing everything up again. Really like the way the flavors melded together. Had to dump a bunch of juice off the patty so they should be really juicy in a casing.
Loaded up the stuffer and cranked out and tied off some links. Used 32mm Collagen casings since I didn't have any Natural hog on hand this morning. I tied the casing off into about 6 inch links. Tying is easier than twisting
FOR ME when working with collagen.
Went out and fired up the 6 rack DBS and set it to 120º loaded in the sausage for an hour to dry. Then bumped up the temp to 140º applied 2 hours of Hickory smoke.
Smoke just finished so I bumped the temp up to 150º for a little while. then will bump to 160º. Here's what they look like after the smoke was applied.
Just checked and they is running along at 125º IT, looking for 142º. They is taking on some real nice mahogany color
Time to finish this up.
Once the Sausages reached 143º IT I brought them into the house. Looking like a over sized dried Snack Stick.
Two thoughts here. We can't have dried up crispy sausages and The sausages haven't reached 152º to be fully cooked.
Time for another swimming pool!! I had the electric roaster cruising along at 165º. When everyone jumped in for a 15 minute swim and the IT reached 153-156º. I was trying out the new Bud Light Platinum missed a temp check
Got everybody out of the heated swimming pool and into a nice cold ice bath!!
Hung up to dry and bloom
All packaged up and ready for a future date on the grill
I forgot to send one of the pictures off my phone to photobucket. So before I get all beat up here is the MONEY SHOT!!
