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Charcuterie/Cheese | |
| 5 pounds ground chuck, 80/20 ⦁ 2 tablespoons kosher salt ⦁ 1 tablespoons coarse ground pepper ⦁ 1 tablespoon granulated garlic ⦁ 1 tablespoon granulated onion ⦁ 1 tablespoon red pepper flakes ⦁ 2 teaspoons cayenne ⦁ 2 teaspoons paprika ⦁ 2 teaspoons mustard powder ⦁ 1 teaspoon dried thyme ⦁ 1/2 cup nonfat powdered milk ⦁ 1 cup water, chilled ⦁ 1 teaspoon or 5.66g of #1 cure | |
| Put ground beef in freezer for 30 minutes before mixing. In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, paprika, mustard powder and thyme. In a large mixing bowl, stir together powdered milk, water, cure and spices. Mix chilled beef with spiced mix by hand until thoroughly combined. Refrigerate for at least an hour. Using a sausage stuffer, stuff beef mixture into casings. Allow to rest refrigerated for 12 hours before smoking. Smoke at 120 degrees for 1 hr to dry sausage then raise the temperature of the smoker to 150 and add smoke for 2 hrs. Next raise temp to 180 degrees with no smoke until internal temp of sausage reaches 153 degrees internal temp | |
Unrated | |
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