- May 9, 2020
- 242
- 387
I absolutely love charcuterie. Dry cured Italian sausage is probably my favorite.
I decided to do my research at work for a few hours. Thank you YouTube. I had an 8lb butt at home, so I grabbed a beer and started cutting up the butt. Deboned, separates the fat and lean meat, then hand cut it all into 1-2cm cubes. (I see a meat grinder in my near future) it came out to about 3.5 lbs lean meat and about 3/4 lb of fat.
I added this to the meat:
3.2% salt by weight
2 tbsp coarse ground pepper
1 1/2 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground coriander
1 tbsp sweet paprika
4 oz red wine
into the fridge for two days, then I’ll stuff the natural hog casings and hang for 4-8 weeks.
I thought about cold smoking 2-3 just to see how they are. Maybe 2-3 hours. If anyone has done this, I’d appreciate any tips you might have. Thanks!!!
I decided to do my research at work for a few hours. Thank you YouTube. I had an 8lb butt at home, so I grabbed a beer and started cutting up the butt. Deboned, separates the fat and lean meat, then hand cut it all into 1-2cm cubes. (I see a meat grinder in my near future) it came out to about 3.5 lbs lean meat and about 3/4 lb of fat.
I added this to the meat:
3.2% salt by weight
2 tbsp coarse ground pepper
1 1/2 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground coriander
1 tbsp sweet paprika
4 oz red wine
into the fridge for two days, then I’ll stuff the natural hog casings and hang for 4-8 weeks.
I thought about cold smoking 2-3 just to see how they are. Maybe 2-3 hours. If anyone has done this, I’d appreciate any tips you might have. Thanks!!!