BamsBBQ
Ni pedo
20 lbs. beef chuck
30 lbs. veal flank, briskets, or trimmings
1/8 lb. dried marjoram
cracked ice or ice water
1/4 lb. sugar
1/2 lb. frankfurter sausage seasoning
1 oz. garlic compound flour
1/8 lb. ground allspice
1 lb. salt
Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat.
Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate.
Put meats into mixer and mix, gradually adding ice or ice water and enough flour to reach desired consistency.
Then mix in remaining ingredients.
Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4 inches long.
Cut in lengths of four links each, and smoke at medium heat until they are a bright
reddish brown, and cook for about 10 minutes at 155 to 160 degrees.
30 lbs. veal flank, briskets, or trimmings
1/8 lb. dried marjoram
cracked ice or ice water
1/4 lb. sugar
1/2 lb. frankfurter sausage seasoning
1 oz. garlic compound flour
1/8 lb. ground allspice
1 lb. salt
Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat.
Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate.
Put meats into mixer and mix, gradually adding ice or ice water and enough flour to reach desired consistency.
Then mix in remaining ingredients.
Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4 inches long.
Cut in lengths of four links each, and smoke at medium heat until they are a bright
reddish brown, and cook for about 10 minutes at 155 to 160 degrees.