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Sausage look
1tsp. Cure#1,7tsps. Kosher salt,1tbs. rubbed sage,2tbs.granulated garlic,1tsp.onion powder,2tbs. coarse black pepper,2-1/2tsps.mustard powder,1/2tsp cayenne pepper,1tbs.red pepper flakes 2 tsps.marjaram,4lbs pork shoulder,1lb.beef Chuck,1cup cold water ,1 cup nfdm ,mixed cure with 1/2 cup of... -
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Beginner's photos
Thanks Gary, I appreciate it didn't know that but I will do that. -
Beginner's photos
I want to thank all of the SMF family for the guidance and expertise . -
Beginner's photos
70 pork 30 percent beef Chuck , cure#1, kosher salt,coarse black pepper, granulated garlic, cayenne,onion powder, ground mustard seed, marjoram and hickory and mesquite chips for 5 hrs of smoke. 70% pork butt 2 -
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Porkopalooza! 150#....
When do you add the chopped green onions to the meat mixture before you grind or before you stuff ? -
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Coarse black pepper
The ratio of kosher salt per pound of meat is 10 grams per pound, so what is the ratio per pound for coarse black pepper ? -
How To Calculate Meat to Fat Ratio for Sausage or Burger?
Sorry I meant 70%-30% but I thank you for responding. I meant 70/30 .- Biggy1
- Post #18
- Forum: For New Members
