Well, I was at the store and found a pork butt on sale for $6.84 so I had to get it and attempt for only the 2nd time in my life to make sausage. After deboning it left me with 5.5 pounds of meat. I am hoping the second time is a charm, and I followed all the procedures of keeping meat and implements cold. I made a small patty to test the flavor and I must say it's delicious. I used the recipe from two guys and a cooler for cheddar and jalapeno sausage but decided to use pepper jack cheese as a substitute for the jalapenos. I just started the smoking process after letting them sit in the refrigerator for 2 days. I have one question after smoking is finished how long do you leave the sausages in the ice bath? In my first attempt at sausage when I put them in the ice bath the sausages would float and then sink, so I was wondering does this cause the sausage to absorb water. I so appreciate any help on the ice bath. I put the percentages to the side so its easier to calculate based on the grams of meat.
2 guys and a cooler Cheddar Jalapeño sausage
500 g lean pork
200 g lean beef
300 g pork back fat. 1000g meat/fat
16 g kosher salt. .016
2.5 g insta cure #1. .0025
3 g black pepper. .003
5 g garlic powder. .005
1.5 g onion powder .0015
.5 g sugar. .0005
2.5 g chipotle powder. .0025
2.5 g Paprika. .0025
6 g mustard seed. .006
2.5 g red pepper flakes. . 0025
20 g nonfat dry powder milk. .02
.8 g sodium erythorbate optional. If you chose to not use this ingredient you need to let your sausage rest in the refrigerator overnight to allow the cure to work.
60 ml ice cold cream. .06
30 g diced jalapenos. .03
100 g extra sharp cheddar cut into small cubes .1
2 guys and a cooler Cheddar Jalapeño sausage
500 g lean pork
200 g lean beef
300 g pork back fat. 1000g meat/fat
16 g kosher salt. .016
2.5 g insta cure #1. .0025
3 g black pepper. .003
5 g garlic powder. .005
1.5 g onion powder .0015
.5 g sugar. .0005
2.5 g chipotle powder. .0025
2.5 g Paprika. .0025
6 g mustard seed. .006
2.5 g red pepper flakes. . 0025
20 g nonfat dry powder milk. .02
.8 g sodium erythorbate optional. If you chose to not use this ingredient you need to let your sausage rest in the refrigerator overnight to allow the cure to work.
60 ml ice cold cream. .06
30 g diced jalapenos. .03
100 g extra sharp cheddar cut into small cubes .1
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