Meats | Metric | US |
---|---|---|
lean beef | 400 g | 0.88 lb. I used 4lb. 80/20 g.b. |
veal | 300 g | 0.66 lb. and 2lb. boneless |
back fat, pork jowl or fat pork trimmings | 300 g | 0.66 lb. pork ribs |
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | ½ tsp. |
white pepper | 2.0 g | 1 tsp. |
paprika | 2.0 g | 1 tsp. |
coriander | 2.0 g | 1 tsp. didnt have this |
mace | 0.5 g | ⅓ tsp. |
onion powder | 1.0 g | ½ tsp. used garlic powder |
cold water | 150 ml | ⅝ cup |
It's inside the casing ...
Guess I'm pretty dumb but how does the meat stay together Jeremy?
Nice job on the product but those casings are 22.5mm and much too small for a hot dog unless you want a lot of bun.
Here is the link. 225ft for 9.99 free shipping http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=121062485038