the last of my 15 pounds of 'use it or lose it' freezer fail ground pork was turned into a tweaked version of pepperoni from the book Home Sausage Making. Created the slurry with 1 cup of NFDM, 1 cup of red wine. 1 tsp of Cure #1 and the spices below. let sit overnight in the fridge, stuffed and air dried some, into the smoker at 150 (no smoke) for one hour, bumped to 175 with a load of hickory chunks and let go overnight for about 18 hours total. IT of 140 at 0700 so pulled to bloom for a few hours. Not as spicy as I thought it would be but definitely has some sass to it.....Willie
5 pounds of ground pork through the coarse plate
1.5 tablespoons of sea salt
3 tablespoons of Hungarian paprika
2 tablespoons of cayenne
1 tablespoon of anise
1 tablespoon of sugar
2 tablespoons of granulated garlic
1 tablespoon of dehydrated chopped onion bits
1 teaspoon of cure #1
1 cup of NFDM
1 cup of Merlot
very moist and colorful from the paprika & wine.....
26 MM collagen casings makes a nice fat stick.....
5 pounds of ground pork through the coarse plate
1.5 tablespoons of sea salt
3 tablespoons of Hungarian paprika
2 tablespoons of cayenne
1 tablespoon of anise
1 tablespoon of sugar
2 tablespoons of granulated garlic
1 tablespoon of dehydrated chopped onion bits
1 teaspoon of cure #1
1 cup of NFDM
1 cup of Merlot
very moist and colorful from the paprika & wine.....
26 MM collagen casings makes a nice fat stick.....
