Posted: Thu Jun 06, 2013 23:41
Hello Ross,
Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)
I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???
I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.
I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.
Still have a lot of collagen casings left. I'll be more careful next time around.
The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.
Thanks for responding Ross.
Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)
I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???
I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.
I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.
Still have a lot of collagen casings left. I'll be more careful next time around.
The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.
Thanks for responding Ross.