Yeah sorta fermented style SS
Here is my dry items.
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)
Grind the meat thru the course plate 1x
Dice the fat back. Like Major Pain would say FAT BACK IS OUR FRRREIND
Meat and seasoning is all mixed. Pack the mix tight into a container....Try not to have any air pockets.
Now cover the meat tight with good quality plastic wrap with no air pockets. Your going to fridge this for 2 days.
See ya in 2 days.
Something to do with spoilage could occur. I never had spoilage while letting mixed meat fridge rest.
Got the half rings of SS ready for vac sealing.
Casing on..................These are non edible ring casings.
Now vac seal time.
Heading to FLA
Smile, make and eat more sausages. Sorry for yucky pic, had my flash off. I will get this camera thing worked out soon.
Taste good. The colemans mustard is way better than the regular dry mustard.
Yeah it is good. Kinda threw me when i tasted and thought, whats this i taste, its the colemans.