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Time For Summer

post #1 of 17
Thread Starter 

Yeah sorta fermented style SS

 

Here is my dry items.

 

Back row

 

Dextrose

Fermento

Cure #1

 

Front row

 

Gralic powder

Coriander

Colemans

Kosher

 

fss

 

Meat is still frozen so BBL

post #2 of 17

mmmmm looks like a good start!

post #3 of 17
Quote:
Originally Posted by Pops6927 View Post

mmmmm looks like a good start!



Yeppers

post #4 of 17
Thread Starter 

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)

 

ingr88

 

 

Grind the meat thru the course plate 1x

gp4

 

 

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

pfb3

 

 

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

mixfb4

 

 

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

mixfb

 

 

See ya in 2 days.

 

post #5 of 17
Nepas, is the no air pockets, wrap tight for oxidation (color)?
post #6 of 17

ok 602FA-nap.gifin two days

post #7 of 17

Now we wait...bluesbros.gif

post #8 of 17
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

Nepas, is the no air pockets, wrap tight for oxidation (color)?


Something to do with spoilage could occur. I never had spoilage while letting mixed meat fridge rest.

post #9 of 17
Thread Starter 

Cant wait got a couple of apps tomorrow so made today.

Did some half rings.
half


135* no smoke for 1.5 hours. PID taking thru to 175*
halfhang

post #10 of 17
Thread Starter 

Got the halfers done. Going in the fridge, will slice one tomorrow.

 

ringha

post #11 of 17

Man, I want to get into the Sausage thingy , but Trish would kick me out icon_eek.gif

post #12 of 17
Thread Starter 

Got the half rings of SS ready for vac sealing.


Casing on..................These are non edible ring casings.
HR55


Casing off.
hr88


Slice shot.
hr09


Now vac seal time.
hr64


Heading to FLA
hr06


Smile, make and eat more sausages. Sorry for yucky pic, had my flash off. I will get this camera thing worked out soon.
hehap

post #13 of 17

Looks good! You said it was a new recipe...how was the taste? 

post #14 of 17
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Looks good! You said it was a new recipe...how was the taste? 



Taste good. The colemans mustard is way better than the regular dry mustard.

post #15 of 17

Another one on the to-do list. looks good!

 

drool.gif

post #16 of 17

Looks real good Rick. Colman's is the king of dry mustard.

post #17 of 17
Thread Starter 
Quote:
Originally Posted by alelover View Post

Looks real good Rick. Colman's is the king of dry mustard.


Yeah it is good. Kinda threw me when i tasted and thought, whats this i taste, its the colemans.

 

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