Central Texas Beef Sausage for the Smoker

Overview

Coarse-ground, pepper-forward Central Texas beef sausage: mixed for a clean bind, stuffed in natural casings, and smoked over post oak to a juicy snap.

Ingredients

Beef chuck, 3.5 lb (1.59 kg), cubed and well-chilled
Beef fat trimmings or pork back fat, 1.5 lb (0.68 kg), well-chilled
Kosher salt, 36 g (about 2 Tbsp Diamond Crystal; 1 Tbsp Morton)
Coarse 16-mesh black pepper, 12 g (1.5 Tbsp)
Granulated garlic, 7 g (2 tsp)
Sweet paprika, 14 g (1.5 Tbsp)
Cayenne pepper, 4 g (about 3/4 tsp), to taste
Yellow mustard seed, lightly cracked, 5 g (1 tsp)
Cold ice water, 225 g (225 ml; about 1 cup)
Optional: Cure #1, 0.25% of meat/fat weight, 5.7 g for 2.27 kg total
Optional: Dextrose or white sugar, 7 g (2 tsp) for balance

Equipment

Offset smoker, pellet grill, or kettle with two-zone setup
Digital probe thermometer and instant-read thermometer
Meat grinder with 6–8 mm plate (optional 4.5 mm plate)
Sausage stuffer with 32–35 mm horn
Large mixing tub or stand mixer
Natural hog casings (32–35 mm), rinsed and soaked
Boning knife and cutting board
Kitchen scale (grams/ounces) for precise seasoning
Sheet pans with racks
Sterilized needle or sausage pricker
Ice and cooler or ice bath container
Food-safe gloves and sanitizer

Wood

Post oak

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 160 °F (71 °C)
Approx duration: 2.5 hours

What Makes It Central Texas

Central Texas shops built their sausage around simple ingredients, coarse texture, and clean post oak smoke. The flavor leans beefy with black pepper and garlic—not sweet, not heavily herbed. Links are stuffed into natural hog casings, smoked hot the day they’re made, and served juicy with a gentle snap.

Meat and Fat Selection

Start with well-chilled beef chuck for its balanced myoglobin and connective tissue. You want roughly 70% lean beef to 30% fat by weight. If you don’t have beef fat, pork back fat is traditional in many Central Texas pits and gives a familiar richness. Trim sinew and glands, cube to 1-inch (2.5 cm), and keep everything 28–32°F (-2 to 0°C) before grinding to avoid smearing.

Seasoning Profile

Keep it restrained: kosher salt for backbone, coarse 16-mesh black pepper for bite, garlic for warmth, and a touch of paprika for color. Cayenne adds heat without overshadowing the beef. Mustard seed is a common nod in the region, contributing a subtle pop. Optional Cure #1 (sodium nitrite) yields a rosier color and slightly different flavor but is not required for hot-smoking the same day.

Casings and Prep

Use 32–35 mm natural hog casings for the classic Central Texas diameter. Rinse thoroughly inside and out, then soak in lukewarm water for at least 30 minutes while you grind and mix. Change the water once and keep casings submerged so they stay supple. Before stuffing, run water through each casing to find the open end and check for breaks.

Grind, Mix, and Bind

Grind once through a 6–8 mm plate for a coarse bite. Chill the farce back down near 32°F (0°C), then mix in the seasonings and ice water by hand or in a stand mixer on low until the mixture turns tacky and cohesive and clumps to your palm—2 to 4 minutes. This myosin extraction is what gives a clean slice and juicy texture. Avoid overmixing to a paste.

Stuffing and Linking

Load the chilled farce into a vertical stuffer fitted with a 32–35 mm horn. Slide on a length of casing and fill steadily, aiming for firm but not overpacked ropes. Twist 6–8 inch (15–20 cm) links in alternating directions. Prick visible air pockets with a sterilized needle. Lay links on racks, uncovered, in the refrigerator 1–12 hours to dry the surface; a slightly tacky pellicle helps smoke adhesion and color.

Smoking: Temps, Time, Doneness

Run the pit at 225–250°F (107–121°C) with a clean post oak fire. Set links on the grate with space between them. A shallow water pan helps humidity early on. Smoke until the thickest link reaches 160°F (71°C) internal, typically 2–3 hours depending on link size and pit steadiness. Doneness cues: casings look bronzed and tight, links feel firm but springy, and juices run clear when probed. Rotate and shuffle for even color if one side faces the firebox. If holding for service or packaging, dunk finished links in an ice bath 5 minutes to stop cooking, then bloom at room temp 10–15 minutes before chilling.

Wood and Fire Management

Post oak is the standard in Central Texas—mild, slightly sweet, and steady-burning. Use small, dry splits to maintain thin blue smoke and avoid bitter soot. Add splits as needed to stay in the 225–250°F (107–121°C) window; a small, clean fire beats a smoldering pile every time. Pellet or kettle users should run a true two-zone setup and favor oak pellets or oak chunks over briquettes for flavor.

Serving and Storage

Rest links 5–10 minutes before slicing to keep juices in. Serve with saltines, onions, pickles, and a swipe of yellow mustard if you like to nod at the market tradition. Cooked sausage can be held hot above 140°F (60°C) for service. For leftovers, chill from 135°F to 41°F (57°C to 5°C) within 4 hours. Refrigerate up to 4 days or freeze up to 2–3 months. Reheat gently to 165°F (74°C) internal.

Food Safety Essentials

Keep raw meat and equipment cold and clean. Sanitize your grinder, stuffer, and work surfaces. Hold raw farce below 40°F (4°C) and minimize time in the 40–140°F (4–60°C) danger zone. Cook links to at least 160°F (71°C) internal. If using Cure #1, weigh it precisely; the typical rate is 0.25% of meat weight (2.5 g per kg). Clearly label and segregate cured vs. uncured batches.

Troubleshooting Texture and Snap

Smearing or crumbly texture points to warm fat or underdeveloped bind—grind colder, mix to tacky, and keep the farce near 32°F (0°C). Wrinkled casings come from overcooking or drying out; add a water pan and avoid overshooting pit temp. Bursting links indicate overstuffing or steep temp spikes—pack a touch looser and bring the pit up to temp gradually. A rubbery bite can come from too-fine grind or excessive mixing; keep the single coarse grind and stop mixing once the bind forms.

Notes

Chill meat, fat, and grinder parts 30–60 minutes before grinding to keep the cut clean.
Single coarse grind (6–8 mm) is classic; a brief mix to a tacky bind preserves that Central Texas bite.
If you plan to vacuum-seal, ice-bath cooked links to 100°F (38°C), bloom 10–15 minutes, then chill to 41°F (5°C) before sealing.
For spicier links, take cayenne to 6 g and add 2–3 g crushed red pepper; don’t drown the beef.
If using a kettle grill, run 225–250°F (107–121°C) indirect with 2–3 fist-sized oak chunks over fully lit charcoal.
Salt density varies by brand—measure in grams for consistency.
Cooked sausage safe hold: above 140°F (60°C); cool to 41°F (5°C) within 4 hours if not serving.