www.sausagemaking.org

I have been asked to post these mixes for general use in Burgers and meat cooking.
I have used the cajun blend in sausage and it is quite tasty. Didn't use % just added a couple of large spoonfuls to my pork mixture.
These are my recipes and not taken from any site so please feel free to use as you wish and change then to your liking and taste.

When I use the term:1 x ...I mean 1 tablespoon or tea spoon or whatever measure you wish, provided the rest follow...again made to my taste and you might add or subtract parts as you wish...eg for hotter add more chilli powder etc.
Anyway, here goes.

General Meat spice mixture

Great for burger and mince meat for Tacos etc

1 x gound cumin
1 x ground black pepper
1 x cumin seeds (I dont crush them)
1 x salt
1 x white pepper
.5 all spice
1 oxo beefstock cube
1 x oxo chickenstock cube or granules
.5 MSG (optional...but I prefer the added taste it gives...and I don't get headaches!)



Tex Mex Blend

1 x corriander powder
2.5 x chilli powder (or to your taste)
1 x ginger powder
1 x garlic powder
1 x cumin powder
.5 garam masala ( not in tex mex usually but adds fab flavour)
2 x salt
1 x white pepper



Cajun blend


1 x corriander powder
1 x garlic powder
1 x Paprika
1 x chickenstock cube oxo
1 x cumin powder
1 salt
.5 chilli powder
.5 MSG
1 white pepper powder
1 x dried oregano
1 x dried basel
I have added .5 of garam masala to this as well and it worked out nice too.

Feel free to change whatever you want as these are the basis for what I consider to be really nice blends but might only suit me.

Cheers

Hi J

Thanks for the recipe posts. I am going to give the Cajun blend a go this weekend as I have a BBQ to cater for so will let you know how I get on.

I see you use a fair bit of OXO in your recipes do you allow for the salt in these when making up you mixes?

Can you give me an idea of what you have used in the past to create your burgers with regard to measures?

Thanks once again.............

Cheers WW

Hi Wiz

I add the oxo (or if the cupboard is bare, then granules) because it gives a nice beef flavour...as does the ckicken oxo.
With regards to salt levels, it is all done to taste, personally I don't find this too salty but maybe you should try without the salt first and then add salt to taste after or leave it out completly and let the folks add their own.
All my cooking is done by eye and tongue so I am sorry but % and weight don't enter my equations.

Historically I use the following to make approx 16 decent burgers..ie proper size ones: (or maybe 20 macdonalds size ones )

2LB round steak
2LB shin beef ( I get this in my local butchers...it's cheap )
1 Large Spanish onion or 2 small ones
1 Large egg
3 tablespoons of spice blend
Breadcrums if you feel the mix is too wet, I never use them myself but again thats my preferance and they all hold together.

Mince through a small disc all the beef and onion(s)
Add the egg
Add 3 tablespoons of spice mix and mix very well to distribute egg and spices
Leave for an hour in fridge to blend
Make patties to you preferred size.

I would suggest that you cook a small piece for yourself (with or without salt, probably best to make without salt until you find your own balance)first and season to taste but I rekon that should be quite nice as is.
Everyone I have ever made these for really enjoyed them.

Maybe some fresh garlic added pre-mining would enhance the mix also..but some people don't like it too garlicy.

Anyway enjoy and experiment.
Best of luck at you barbie...hope the sun shines for you.

John

Hi

I understood yor reply apart from the sun bit........................

Cheers WW

Also

The tex mex blend is really nice on chips just out of the frier. Sprinkle lighly on the hot chips and they soak up the flavour. Makes them taste like southren fried chips.

Chicken wings go really well with the cajun and tex mex blends.
Mix equal parts of flour and the spice blend together, very well in a large bowl, throw in chicken wings that have been topped and washed, still damp!!!, and the coating sticks to them and gives a beautiful crispy southren fried chicken flavour to the wings.
I suggest you do these in an oven and not bar-b-que'd.

Just for information
The ingredients on Beef oxo is as follows

Wheat flour, Salt, Corn flour, Yeast Extract, Flavour Enhancer monosodium glutamate, Disodium Guanylate, Colours, Annatto, Caramel, Flavourings, Beef Fat, Autolysed Yeast, Dried Beef bone Stock, Sugar, Onion powder

What is not stated is that the product contains 4 E numbers these are
Monosodium glutamate E621, Disodium Guanylate, E627, Annatto,E160b Caramel E150

Also the web site food info states the following
�Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus, depending on the origin of the product. Only the producer can provide information on the origin.�

The reason I have included the above statement is that if you use the chicken oxo the same guanylate is included which would make them unsuitable for Halal products.

Bisto Granules does not fair any better either although at least they are honest about the E numbers
This contains the following
Potato Starch, Maltodextrin, Hydrogenated Vegetable oil, Salt, Colour E150c, Flavourings (Contains Celery, Soya & Wheat), Wheat Flour, Flavour Enhancers E621, E635, Emulsifier E322 Soya, Spice & Herb Extracts, Onion Extract.

On the other hand Bisto Powder (Original) fairs a lot better with only one e number as listed below.

Potato Starch, Salt, Wheat Starch, Colour E150c, Dried Yeast, Onion Powder.

Thank you SM most informative - you live and learn.............

Cheers WW