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Charcuterie/Cheese | |
| 2.2 lb fatty pork shoulder 70/30 lean to fat 0.53 oz kosher salt 0.09 oz insta cure #1 optional unless you plan on cold smoking 2.12 oz onion rough chopped 0.35 oz garlic finely minced 0.07 oz black pepper 0.05 oz red pepper flakes 0.21 oz smoked paprika 0.07 oz cayenne pepper powder or more if you like it super spicy 0.07 oz celery seed 0.04 oz dried thyme if using fresh double the amount 0.07 oz green onions chopped finely 0.05 oz dried parsley if using fresh double the amount 0.71 oz non fat dry milk powder 1/4 cup ice cold water hog casings | |
| Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place your meat and fat in the freezer for an hour or until the temp reaches 32f – 34F. clean and rehydrate your hog casings Rough chop your onion and set it to the side. Grind your very chilled meat/fat and the onion on a course plate (10mm). Make sure everything is very chilled while grinding. After grinding your meat, rechill to keep your meat below 35F When it comes time to mix your meat add the ice cold water (or beer) and all of the above mentioned seasonings (along with the minced garlic, parsley, and green onions) to the meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight to develop it's flavor Enjoy your chaurice by itself or add it to your favorite dish. This sausage freezes great If you plan on Cold Smoking Be sure to add Insta Cure #1 to your recipe Cold smoke for 2-6 hours depending on how smoky you like it | |
Unrated | |
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