Hi guys, well I finally was able to get some stuff to do my first SS. I have my hi-temp cheese, which put in the freezer, hope that's o.k. ? I also have soy protein blend , encapsulated citric acid and sure cure ( 6.25% sodium nitrite) I would like to start with a small batch, 3 to 5 lbs. to see how it turns out. my goal is for a firm and moist SS. I have looked at SS recipes on this site and this is the one I thought I would try, see what you think, should I not add anything that I purchased to it, if I should, how much for a small batch, I have know way of weighing out ounces.
6 lbs. ground venison
4 lbs. fatty pork butt
3/4 cup + 1 tblsp low fat cultured milk
2 tblsp non fat dry milk for binder
2 tsp of prague powder #1
4 tblsp + 2 tsp kosher salt
2 tblso whole mustard seed
3tblsp coarse blk pepper
4 tsp surgar
1 tblsp garlic powder
1 tblsp onion powder
2 tblsp paprika
1 tsp marjoram
1/4 tsp ginger
1/4 tsp coriander
now this is for a 10 lbs. of meat so i'll have to break this down
now, once I have my mix should I grind my meat coarse then fine?
my grinder is a lem it came with a sausage stuffing plate and tubes. this might be a DUMB?----do I still use the grinders knife with the sausage stuffing plate?
I'm sure I will have more ?'s so any help would be appreciated