Time For Summer

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
14,130
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Rineyville, KY
Yeah sorta fermented style SS

Here is my dry items.

Back row

Dextrose

Fermento

Cure #1

Front row

Gralic powder

Coriander

Colemans

Kosher

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Meat is still frozen so BBL
 
This is the 1st time with this recipe. Hope it turns out.

3 lbs lean beef

1.5 lbs pork butt

3 T kosher salt

1 tsp cure 1

3 T dextrose

1/2 cup fermento (i added 1.5 T to the 1/2 cup)

4 t colemans dry mustard

1.5 tsp coriander

1 tsp garlic powder

1/2 cup water

8 oz diced fat back (rinsed)

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Grind the meat thru the course plate 1x

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Dice the fat back. Like Major Pain would say FAT BACK IS OUR FRRREIND

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Meat and seasoning is all mixed. Pack the mix tight into a container....Try not to have any air pockets.

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Now cover the meat tight with good quality plastic wrap with no air pockets. Your going to fridge this for 2 days.

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See ya in 2 days.
 
Cant wait got a couple of apps tomorrow so made today.

Did some half rings.
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135* no smoke for 1.5 hours. PID taking thru to 175*
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Got the halfers done. Going in the fridge, will slice one tomorrow.

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Got the half rings of SS ready for vac sealing.


Casing on..................These are non edible ring casings.
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Casing off.
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Slice shot.
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Now vac seal time.
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Heading to FLA
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Smile, make and eat more sausages. Sorry for yucky pic, had my flash off. I will get this camera thing worked out soon.
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