winter arrived to cape town (48 F) it is time for sausages
i decided to do 3 type
beef hot dogs
4.7 lb Neck beef +1 lb fat
grind it well till smote
add
4 TSP salt
4 TSP coriander
4 TSP black pepper
3 TSP paprika
3 TSP mustard powder
1 TSP sugar
1 TSP cure #1
2 cups of ice
Romanian spice salami
4.7 lb beef + 1 lb fat
5 TSP salt
4 TSP coriander
5 TSP black pepper corns
4 TSP paprika
4 Tsp hot chili flakes
5 TSP garlic powder
5 crushed garlic cloves
4 TSP milk powder
2 shot of zueka (grapa ,moon shine, 45%+)
1 TSP cure #1
1 cup ice red wine
Merguez Morocco fresh sausage
4.7 lb beef(last minute decision no lamb ) +1 lb fat
fresh coriander (cilantro) grained with the chillies
fresh chillies
4 TSP salt
4 TSP coriander
4 TSP black pepper
6 TSP paprika
4Tsp hot chili powder
1.5 TSP cumin powder
4 TSP garlic powder
1.5 cups of ice water
First the hot dog
Sorry not this DOG
they will smoke for 2 hours at 130 F
Now the Romanian salami
They will go to the fridge for 4 days to rest
now the Merguez
They will go to the fridge for 48 hours and to the grill on Sunday
in the meantime my wife baked 2 cakes
it is time to pull the hot dogs from the smoker to hot water till IT 155 F and to ice water
A quick taste
they are a litte pale but taste heavenly
Thanks for watchng
i decided to do 3 type
beef hot dogs
4.7 lb Neck beef +1 lb fat
grind it well till smote
add
4 TSP salt
4 TSP coriander
4 TSP black pepper
3 TSP paprika
3 TSP mustard powder
1 TSP sugar
1 TSP cure #1
2 cups of ice
Romanian spice salami
4.7 lb beef + 1 lb fat
5 TSP salt
4 TSP coriander
5 TSP black pepper corns
4 TSP paprika
4 Tsp hot chili flakes
5 TSP garlic powder
5 crushed garlic cloves
4 TSP milk powder
2 shot of zueka (grapa ,moon shine, 45%+)
1 TSP cure #1
1 cup ice red wine
Merguez Morocco fresh sausage
4.7 lb beef(last minute decision no lamb ) +1 lb fat
fresh coriander (cilantro) grained with the chillies
fresh chillies
4 TSP salt
4 TSP coriander
4 TSP black pepper
6 TSP paprika
4Tsp hot chili powder
1.5 TSP cumin powder
4 TSP garlic powder
1.5 cups of ice water
First the hot dog
Sorry not this DOG
they will smoke for 2 hours at 130 F
Now the Romanian salami
They will go to the fridge for 4 days to rest
now the Merguez
They will go to the fridge for 48 hours and to the grill on Sunday
in the meantime my wife baked 2 cakes
it is time to pull the hot dogs from the smoker to hot water till IT 155 F and to ice water
A quick taste
they are a litte pale but taste heavenly
Thanks for watchng