Beer Sausage

[Rklein]

Just tried a luncheon meat from Grimms called beer sausage,my kid loves it. Anyone have a recipe to make it?

[NCPaul]

Welcome to the forum. Big Guy posted a recipe for bierwurst here:

viewtopic.php?f=6&t=10201&p=88394&hilit=Bierwurst#p88394

[BriCan]

Welcome, ---- just a guess out of left field ... you would not be located in B.C. by any chance??

[Rklein]

Is that what Bierwurst means, " beersausage"

[Rklein]

Im in Alberta

[BriCan]

Im in Alberta

Reason for asking was because it was a B.C. company originating in Cloverdale bought out by J.M. Schneider's then again by Maple leaf .. I see they have just been sold again.

Before all the shuffle the head sausage maker use to by all his own deli meats from my friend and when the question was broached 'why don't you get them from where you work?' his reply was I make it as they tell me but that don't mean I have to eat it; besides this stuff would knock the socks off that stuff.

I will check my recipes when I have a few minuets as I belive I have the original recipe from my friend place

[Rklein]

That would be great, Thanks.

[BriCan]

Beer Sausage
Date & Start time: ______________________________ Size: ________ Batch #__________

Made By: __________________________

Meat Block:
63% Boneless picnic
25% Beef
12% Jowl

_________ - All equipment to be used is clean – sanitised - and hands washed
_________ - Meat temperature Degrees C
_________ - All meat cut up and checked for bone – foreign objects – glands etc. @ 4 dg
_________ - Grind picnic, beef with the fine plate once and place in the cutter
_________ - Grind jowls with fine plate and keep separate

Spice Block: per kg of meat
_________ 22 gm curing salt
__________ 140gm Attamate
__________ 2 gm sugar
__________ 2 gm white pepper
__________ 2 gm mustard seed in a separate bowl
__________ 1 gm beef soup mix
__________ ¼ gm granulated garlic

[Rklein]

Thats great,thanks. What is Attamate?

[BriCan]

easiest way to let you know is post photo

[NCPaul]

Rklein, the curing salt BriCan uses is a professional type at a different concentration than most for us use. If your cure #1 is 6.25 % sodium nitrite, adjust the amount to 2.4 grams per kilo of meat.

[quietwatersfarm]

Beer Sausage

Spice Block: per kg of meat
_________ 22 gm curing salt
__________ 140gm Attamate
__________ 2 gm sugar
__________ 2 gm white pepper
__________ 2 gm mustard seed in a separate bowl
__________ 1 gm beef soup mix
__________ ¼ gm granulated garlic

22g per kg of all purpose curing salt sounds fine to me, but an additional 140g per kg of Attamate (which is in itself 22% salt) would give you a salt content of 52.8g per kg!!! I am assuming that's a typo? - especially as the usage rate on the pack talks in terms of around 142g per 45kg of product.

Have I misunderstood?

[BriCan]

Beer Sausage

Spice Block: per kg of meat
_________ 22 gm curing salt
__________ 140gm Attamate
__________ 2 gm sugar
__________ 2 gm white pepper
__________ 2 gm mustard seed in a separate bowl
__________ 1 gm beef soup mix
__________ ¼ gm granulated garlic

22g per kg of all purpose curing salt sounds fine to me, but an additional 140g per kg of Attamate (which is in itself 22% salt) would give you a salt content of 52.8g per kg!!! I am assuming that's a typo? - especially as the usage rate on the pack talks in terms of around 142g per 45kg of product.

Have I misunderstood?

My bobo

trying to copy and paste did not work as should ... thanks for catching that should be on separate as 140gm Attamate

[BriCan]

Beer Sausage
Date & Start time: ______________________________ Size: ________ Batch #__________

Made By: __________________________

Meat Block:
63% Boneless picnic
25% Beef
12% Jowl

_________ - All equipment to be used is clean – sanitised - and hands washed
_________ - Meat temperature Degrees C
_________ - All meat cut up and checked for bone – foreign objects – glands etc. @ 4 dg
_________ - Grind picnic, beef with the fine plate once and place in the cutter
_________ - Grind jowls with fine plate and keep separate

Spice Block: per kg of meat
_________ 22 gm curing salt
__________ 2.34 gm Attamate
__________ 2 gm sugar
__________ 2 gm white pepper
__________ 2 gm mustard seed in a separate bowl
__________ 1 gm beef soup mix
__________ ¼ gm granulated garlic

edited 1 time to correct --- Attamate

[Rklein]

sounds good. cant wait to try it.