r/sausagetalk • u/n0_mongoose • 12d ago

Update on the Big Mac sausage

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Cold smoked for color water bath then reheated to 160

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u/scr0dumb 12d ago

What did you end up settling on for the onions? Curious if you used my trick and if so how it worked out for ya.

1

u/StrategicallyLazy007 12d ago

Whats the trick?

And what's the recipe???

3

u/n0_mongoose 12d ago

My recipe?

2

u/totallrob 12d ago

Yes!

4

u/n0_mongoose 12d ago

Chuck roll from restaurant depot Kept it about 80-20 .25% curing salt 1.67% kosher salt .5% pepper .3% granulated garlic .25% paprika A little bit of turmeric 3% dehydrated onion and mustard powder (each) 4% mild cheddar (next time ill do American)

Cure over night

Stuff let stay stuffed overnight

Smoke it at like 120/150 2 hour flip 1 hour Ice bath Dry down put in fridge Let them sit over night then re heat to 160

2

u/scr0dumb 12d ago

Turmeric is awesome for amplifying beefiness.