would you share the recipe?
Pete
absolutely and here you go torp3t3do - I don't have step-by-step
photos of my sausage making process. I shot everything on video and I will be posting my video somewhere else. And, I am not allowed to reference other websites. So sorry........... I must follow the rules or else the SMF Posting Police will get me and lock me up!!!!
Here's the meat I used - I grind up my own meat - so much better than that stuff you buy in the store.......
4 lbs. ground pork butt
1 lb. ground chuck
Ingredients
2 cups ice cold water
1 teaspoon Instacure #1
7 teaspoons Kosher Salt (the second batch made, I adjusted the salt because my friends recipe was a little too salty for my taste buds)
*I mixed the Instacure#1 and kosher salt into the cold water. I whisked until the salt dissolved then I placed the water mixture back into my fridge to keep it cold until I was ready to use it.
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon ground black pepper
1/2 tablespoon onion powder
2 1/2 teaspoon ground mustard powder
1 cup of powdered nonfat milk (I know this sounded weird to me too - but my YouTube buddy said this will be a binder for the sausage)
Natural Hog Casings
I put 2 stainless steel bowls in my freezer and left them there overnight. The next day, I used my very cold bowls for my meat. It kept the meat cold while I was working on it.
I cut up both meats starting with the chuck. I placed both back in the fridge while I setup my LEM Meat Grinder.
I ground up my chuck and pork. Then I measured out 4 lbs of pork and 1 lb. of beef.
I ground up an 8 lb. pork butt and had some leftover. So I used 3 lbs for my Spicy Maple Sausage and I used 1 lb. to make my Pork Taquitos that I shared with my neighbor-friends!
Back to the sausage detail lol.........
I added 4lbs of my pork and 1 lb. of beef to my bowl. I added all the dry ingredients and mixed until everything was well combined.
I added the water mixture (with the Instacure#1 and kosher salt) - gently mixed together until everything was well combined. The sausage mixture will be a little sticky but that's perfectly ok.
I covered the bowl with plastic wrap and placed my sausage in the fridge and left in there overnight. That will allow all those great flavors to marry and blend together nicely.
The next day I setup my LEM Sausage stuffer - filled it up with sausage. I used Natural Hog Casing for my sausage. I put the rest of my sausage back in the fridge to keep it cold.
Took me all of 10 minutes to stuff all of my sausage links. Got all of my kielbasa bagged and tagged. Now they are ready to go for an event the "The Dancing Seniors Brunch" at the end of the month. Pray that I don't polish off a few bags BEFORE the event lol.........I might have to make another batch just for ME..........
