איך להכין נקניקיות בקר מעושנות בסגנון טקסס בבית | מדריך מלא

In this video, I make Texas-style smoked beef sausages, with brisket and beef fat, in a process adapted to my Z Grills 550B pellet smoker. This time I used brisket that the butcher had pre-ground for me, with the right fat ratio for the sausages, and from there I continued with seasoning, filling in a collagen casing, slow smoking, and finally tasting. During the video, I also explain the logic behind the process: Why the fat ratio in a sausage is important, why nitrite salt is used, how it affects the color and flavor, why it is important to maintain a low temperature during work, and how to achieve a juicy sausage with a deep smoky flavor. Recipe for 2 kg: Ingredients: 2 kg brisket with appropriate fat ratio 35 g salt 5 g pink nitrite salt #1 6 g coarsely ground black pepper 5 g garlic granules 4 g sweet paprika 2 g sugar 120 ml ice water Edible collagen casing In short: Mix the meat with the spices and ice water until you get a uniform and sticky mixture, fill the collagen casing and put it in the refrigerator to rest for about an hour. Smoking in the Z Grills smoker: Stage one – SMOKE mode for an hour. Stage two – 82 degrees for an hour. Stage three – 107 degrees until the core temperature reaches 68–70 degrees. Finally, transfer the sausages to ice water for about 10 minutes to stop the cooking and maintain the texture And the juiciness. If you liked the video, I'd love for you to tell me in the comments what recipe you'd like to see next time.