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Kosher or All Beef Sausage

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Kosher or All Beef Sausage

For Kosher products, use Kosher ingredients.


  • 7.5 lbs. fresh boneless beef chucks (85% lean)
  • 2.5 lbs. fresh boneless beef plates (50% fat)
  • (8 Tbs.) 4.0 oz. salt
  • (2 Tbs.) 0.8 oz. sugar (dextrose)
  • (3 Tbs.) 0.6 oz. ground white pepper
  • (1 tsp.) 0.1 oz. mashed peeled garlic (garlic powder)
  • (1 1/2 Tbs.) 0.3 oz. paprika
  • (2 1/2 tsp.) 0.125 oz. ground coriander
  • (1 1.4 tsp.) 0.2 oz. sodium nitrate (saltpeter)
  • (1/8 tsp.) 0.025 oz. sodium nitrite (optional)

  • (Please read about Nitrates and Nitrites)

  • Grind beef chucks through 3/8-inch plate and beef plates through 1/4-inch plate.
  • Combine meat ingredients adding salt, dextrose, cure and seasoning and mix well for five minutes.
  • Transfer to stuffer and stuff in cellulose or fibrous casings three to four inches in diameter or large beef casing.
  • Place in cooler at 40F for 36 hours to permit cure to react with meat.
  • Remove from cooler and allow product to stand at room temperature for two hours to warm up.
  • Moisten surface by showering briefly before placing in 90 to 100F smokehouse.
  • Hold at this temperature while smoking for four hours, then gradually raise the temperature to 165 to 170F, holding at this temperature until a minimum internal temperature of 152F is reached.
  • Total smoking time will depend upon the size of casing used.
  • It is important that internal temperatures be checked frequently.
  • Total cooking time will be 12 to 14 hours.
  • Remove from smokehouse and cold shower until internal temperature is reduced to 120 to 130F.
  • Allow product to stand at room temperature for two to three hours before placing in a dry cooler.

Curing and Smoking