redzed wrote: ↑Sun Jan 05, 2020 17:48
How about giving us the recipe for your sausage? I really would like to see the ingredients and process.
Well Chris, it's really nothing special:
salt 1.8% - includes the amount in the cure
bl pepper 2.0%
paprika 2.0%
sugar 1.0%
majoram 1.0%
cure .3%
garlic 60 gm / 25 lbs
Considering the volume, I don't get front shoulders and de-bone, I get ground pork, 70/30 (ground 2x for the binding qualities) and 80/20. Mix them at 50:50. The butcher won't do a 75/25 blend for me so I have to do it myself. I noticed that the 70/30 is too fatty whereas the 80/20 is too lean. The mixture seems to work quite nicely. For venison, I use 70/30, (2x ground) and a 50:50 mixture of pork to venison. Once again the 80/20 is too lean.
I mix and stuff the night before, let it hang and smoke on oak chips the following day till the internal temp reaches 160-165F, which is about 3-4 hrs. Soak in cold water once it's done and eat !!!!
Of course there are several beverages consumed during both processes
