Edit #7:
Pineapple Smoke Sausage
25# 75/25 pork butt
1 oz. cure #1
108g salt
20g Black Pepper
24g cayenne powder
30g MSG
1 1/2 TBSP. Paprika
1 1/2 TBSP. granulated garlic
1 tsp. ground coriander
1c. Dark Brown sugar
*Accent Spice blend:
1 TBSP. oregano
1 tsp. cardamom powder
1/2 tsp. clove powder
7c. canned pineapple tidbits drained (MUST BE CANNED!)
4 TBSPS. fine grated ginger
2 c. Maple syrup (very cold)
3/4 c. soy sauce (very cold)
1/2 c. pineapple juice and 1 TBSP. pineapple extract
10~12 egg whites; 3~3.2% (from my research, upper limit of 18 per 25# meat paste recommended) add 6g salt. Beat egg whites with whisk attachment on blender on high for 2 minutes.
* Mix up spice blend and weigh out 7.5g on a spice scale. That is how much I used.
Pineapple Smoke Sausage
25# 75/25 pork butt
1 oz. cure #1
108g salt
20g Black Pepper
24g cayenne powder
30g MSG
1 1/2 TBSP. Paprika
1 1/2 TBSP. granulated garlic
1 tsp. ground coriander
1c. Dark Brown sugar
*Accent Spice blend:
1 TBSP. oregano
1 tsp. cardamom powder
1/2 tsp. clove powder
7c. canned pineapple tidbits drained (MUST BE CANNED!)
4 TBSPS. fine grated ginger
2 c. Maple syrup (very cold)
3/4 c. soy sauce (very cold)
1/2 c. pineapple juice and 1 TBSP. pineapple extract
10~12 egg whites; 3~3.2% (from my research, upper limit of 18 per 25# meat paste recommended) add 6g salt. Beat egg whites with whisk attachment on blender on high for 2 minutes.
* Mix up spice blend and weigh out 7.5g on a spice scale. That is how much I used.
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