TentHunter
Moderator
I got the new sausage stuffer and am planning on giving it a workout this weekend.
I've been making fresh Breakfast, Italian, Bratwurst & Hungarian sausages for a few years now, and I've had some success with some uncured hot smoked sausages. But with the help & advice of Nepas, Deb & Art (ACW3), my forray into the world of cured smoked sausages started last evening.
I started by mixing up 5 lbs of 80/20 ground chuck for some Summer Sausage.
I looked at at least 35 or 40 recipes and here's the spice mix I came up with. It contains : Cure #1, Pickling Salt, Dry Mustard, Mustard seed, Course Black Pepper, Granulated Garlic, Coriander, Brown Sugar & Powdered Buttermilk.
I mixed the spices together then with the 80/20 chuck packed into a container, covered and into the fridge it went. I took it out this morning to mix again, recovered then back into the fridge for another day and a half to finish curing.
More to come...
I've been making fresh Breakfast, Italian, Bratwurst & Hungarian sausages for a few years now, and I've had some success with some uncured hot smoked sausages. But with the help & advice of Nepas, Deb & Art (ACW3), my forray into the world of cured smoked sausages started last evening.
I started by mixing up 5 lbs of 80/20 ground chuck for some Summer Sausage.
I looked at at least 35 or 40 recipes and here's the spice mix I came up with. It contains : Cure #1, Pickling Salt, Dry Mustard, Mustard seed, Course Black Pepper, Granulated Garlic, Coriander, Brown Sugar & Powdered Buttermilk.
I mixed the spices together then with the 80/20 chuck packed into a container, covered and into the fridge it went. I took it out this morning to mix again, recovered then back into the fridge for another day and a half to finish curing.
More to come...