100% beef on this one.
I'm extremely pleased with this one. Extremely simple with only salt, cure, black pepper, garlic, and onion (2 ways), cheese (white American and provolone) and a little nfdm.
I wanted it to taste like a cheese steak. It tastes like a cheese steak, so WINNING
Meat was a chuck and a very fatty ribeye. Fine grind, just to be different.
1650 grams cubed beef (cured for 36 hours before grinding and stuffing)
1.5 salt
.25 cure
.5 black pepper
.4 garlic granules
.4 onion granules
1 medium yellow onion, fine dice, caramelized the day before
24 grams nfdm
4 oz white American (see below)
4 oz provolone (see below)
I ran the meat and onion through the grinder. Mixed in the milk powder, granulated onion and garlic and pepper. Swapped out grinder plates to the wagon wheel (VERY coarse) and ran the cheese through because today I'm trying to recuperate from a weeks hard labor and I didn't feel like fine dicing cheese. This worked ok, but I definitely lost some cheese to the grinder. Maybe an oz or a bit more.
Linked it up and because I am going to have zero time tomorrow, I dried it for 2 hours at room temp in front of a fan rather than overnight in the fridge. I saw zero quality reduction and this actually took on outstanding color. Pics are pre-bloom
Side note, I'm getting fat again...... But holy mother of God am I loving homespun sausage...... Yes, I know I can freeze it lol. Got a lot in the freezer and I gave most of the last 2 batches away
This is in my top 2. The hatch and cheddar and the cheese steak are neck and neck.
Got some nice sausage rolls again. This is gonna be excellent on a toasted bun with mayo.
Only thing I'd change is more caramelized onion. I tend to go nuts on cheese steak sandwiches wit the fried onions.
I'm extremely pleased with this one. Extremely simple with only salt, cure, black pepper, garlic, and onion (2 ways), cheese (white American and provolone) and a little nfdm.
I wanted it to taste like a cheese steak. It tastes like a cheese steak, so WINNING
Meat was a chuck and a very fatty ribeye. Fine grind, just to be different.
1650 grams cubed beef (cured for 36 hours before grinding and stuffing)
1.5 salt
.25 cure
.5 black pepper
.4 garlic granules
.4 onion granules
1 medium yellow onion, fine dice, caramelized the day before
24 grams nfdm
4 oz white American (see below)
4 oz provolone (see below)
I ran the meat and onion through the grinder. Mixed in the milk powder, granulated onion and garlic and pepper. Swapped out grinder plates to the wagon wheel (VERY coarse) and ran the cheese through because today I'm trying to recuperate from a weeks hard labor and I didn't feel like fine dicing cheese. This worked ok, but I definitely lost some cheese to the grinder. Maybe an oz or a bit more.
Linked it up and because I am going to have zero time tomorrow, I dried it for 2 hours at room temp in front of a fan rather than overnight in the fridge. I saw zero quality reduction and this actually took on outstanding color. Pics are pre-bloom
Side note, I'm getting fat again...... But holy mother of God am I loving homespun sausage...... Yes, I know I can freeze it lol. Got a lot in the freezer and I gave most of the last 2 batches away
This is in my top 2. The hatch and cheddar and the cheese steak are neck and neck.
Got some nice sausage rolls again. This is gonna be excellent on a toasted bun with mayo.
Only thing I'd change is more caramelized onion. I tend to go nuts on cheese steak sandwiches wit the fried onions.
