It's also the first batch of sausage I've made in over 10 years!
This the recipe I'm using: http://chopandbrew.com/recipes/spicy-beef-stick-snack-stick-recipe/ (5 lb. quantity)
I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today! :biggrin:
I'll post photos later.
I've omitted the 'red pepper' (too many flavor conflicts, imho) but used the full amount of cayenne. I also omitted the Accent and ECA.
The meat is weighed out and chilling. The dry spices are measured and pre-mixed. The salts, cure and water are mixed. My stuffer is bolted to the cart and is ready to go. I guess I'd better get it mixed and stuffed (19mm collagen) if I want to get it smoked today! :biggrin:
I'll post photos later.
Last edited: