Those looks absolutely KILL'ER!!!I just finished my first batch, and it may be my best sausage yet. Perfect snap, nice and juicy, with that lingering back of the tongue black pepper heat with a hint of cayenne.
I used this recipe:
3 lbs store-ground chuck
1 lb store-ground pork
4 Tbsp kosher salt
4 Tbsp cracked black pepper
1 tsp cayenne
3/4 tsp Cure #1 in 3/4 cup cold water
Slow smoked over charcoal & post oak chunks in my Bronco drum to 155˚ internal.
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As I make more progress on learning sausage making, I'll probably step up to full hanks.
Those babies look Awesome. Great Job. Take indiaswamps (any many others on this site) advice and get the hank. I started with the same ones you did and the hank from my butcher is WAAAY better. Can't wait to see your next batch.The full hank is night and day difference in both quality and ease of stuffing....and most importantly, ease in loading onto the stuffer horn...
Right on, I booked marked your thread, thank you.Thanks Dan. I used the home pack 32-38mm hog casings from the Sausage Maker. They're also called 'shorts' because they're kinda of the leftovers from the premium full hanks, and they are inconsistent in length & diameter. As I make more progress on learning sausage making, I'll probably step up to full hanks.
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I used store-ground chuck and pork for these because they were both marked way down. If I were to grind it myself, I'd probably go 1/8" plate to match the store grind.What size plate(s) did you grind with?
I used store-ground chuck and pork for these because they were both marked way down. If I were to grind it myself, I'd probably go 1/8" plate to match the store grind.