Smoked Beef Bbq
Description
This hearty smoked beef sausage, inspired by traditional Ukrainian kielbasa, combines well-marbled sirloin tips with Boston butt and country smoked bacon for a robust, savory profile. The meat is seasoned with Hungarian paprika, cracked black pepper, marjoram, coriander, and a splash of plum brandy, then stuffed into casings and cold-smoked for twelve hours to develop a deep, aromatic smoke ring. After a brief boil and pan-sear, the result is a tender, juicy sausage with a complex, spicy-sweet flavor and a satisfying snap. Perfect for weekend projects, holiday gatherings, or as a premium addition to your charcuterie board, this recipe delivers authentic home-cured quality that is both indulgent and deeply satisfying.Ingredients
Directions
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Cut the sirloin tips, Boston butt, and bacon into one-inch cubes, place them in a plastic bag, and freeze until firm but not solid.
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Mince the garlic finely to yield 2 tablespoons total.
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On a cutting board, dump the kosher salt over the minced garlic and use the side of a knife blade with a rocking motion to crush them together into a smooth paste.
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Transfer the garlic-salt paste to a bowl and add the Hungarian paprika, butcher grind black pepper, cracked black pepper, dried marjoram, ground coriander, sugar, quick cure, and mustard seeds.
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Stir in the water and slivovitz (plum brandy) to create a unified seasoning mixture.
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Grind the Boston butt and bacon using a fine grinder plate, then grind the sirloin tips using a coarse grinder plate.
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Combine the ground meats in a large bowl and mix thoroughly to distribute the fat and lean evenly.
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Pour the seasoning mixture over the meat and blend vigorously by hand until the mixture becomes sticky and homogeneous.
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Stuff the meat mixture into 35mm pork casings, forming links approximately 24 inches long, then tie the ends of each link together to form rings.
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Hang the sausage rings on smoke sticks in a cool area (under 70°F) in front of a fan to air dry overnight.
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Cold smoke the sausages for 12 hours the following morning.
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Wrap the smoked sausages tightly in plastic wrap and then in foil, and refrigerate overnight to set.
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Place the sausages in a skillet and add enough water to cover half their height.
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Bring to a boil and cook until the water has evaporated.
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Reduce the heat and continue cooking, turning occasionally, until the sausages are browned on all sides and heated through.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 1469.6kcal
- % Daily Value *
- Total Fat 95.6g148%
- Saturated Fat 25.2g126%
- Cholesterol 173.1mg58%
- Sodium 2450.0mg103%
- Total Carbohydrate 37.1g13%
- Dietary Fiber 10.8g44%
- Sugars 13.8g
- Protein 109.6g220%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
sausage, smoked, beef, kielbasa, ukrainian, bacon, cured, paprika, garlic, casings, cold smoke, handmade, charcuterie, sirloin, brandy, pepper, marjoram, coriander, traditional, savory
