Master of the Pit
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- Joined Dec 30, 2016
Sounds like a good start and adventure.Hi All I just finished mixing the 3 lbs of beef with the premix I used the 1st time..Did a taste test was nice and juicy.The taste was just OK much better then the 1st time, So I kick it up a bit with coriander , black & red pepper flakes..I'm giving the phosphate another try with just this one. I used 2 teaspoons..Tomorrow I will try and locate mustard seeds, and season the 3 lbs of pork. I will be using NFDM instead of the phosphate.
Once the cure is in the ground up meat and in the fridge, I can wait awhile before stuffing?
PS How do I get to post smaller pics?
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You can let the meat sit with cure in fridge stuff immediately after mixing. Either way will work.
I LOVE the LEM's Fresh Brat (best brats ever) seasoning, and LEM's Cured Frank seasoning (best franks ever).
I've tried about 3 other franks/hot dogs recipe and they don't hold a candle to LEM's.
Also the Fresh Brat is better than anything I've had in Wisconsin and Minnesota, anywhere else in the US in German restaurants and in a couple of German restaurants overseas (never been to Germany or Eastern Europe). With this seasoning I finally found a brat that was worth a damn and was actually amazing!
Anyhow, I can't wait to see how your sausage turns out! :)