Needed something to take to a family get together , so I decided on some sausage .
Got a nice pork butt at GFS . I ended up slicing 4 real nice steaks from the end .
The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian .
One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage .
Bologna got 1 lb. of ground bacon and extra white pepper .
The Leggs got extra seasoning from a ginger salami recipe on Poli's site . Fresh garlic , ginger , white pepper and caraway . Binder for both was potato starch .
I used T-SPX starter culture on both .
Stuffed and hanging while I clean up . These were around 70 / 30 since I used part of the " whole " as steaks .
Lost some lean to the steak .
Next morning after a overnight hang in the shop . Took decent color .
The chub on the left isn't quite there , but close enough for this .
Went in the MES , Auber set at 120 . Then steps to 130 , 40 , 50 and tops out at 160 to finish .
Except my controller is way off . Turns out 160 was really 185 . Went out to take a peek at the 5 hour mark
as usual , and the internal temp was 171 .
Pulled and water bathed , then hung at room temp .
Cut shot after a night in the fridge .
Sliced up after a 3 day rest in the fridge . Plastic bag .
Love the caraway and ginger in this .
No harm , no foul on the internal temp . I caught it in time , plus a good mix and
the right amount of liquid and starch kept it together . Extra fat probably helped too .
I have 2 briskets and a beef knuckle to breakdown today or tomorrow . Might get enough to grind some sticks .
Got a nice pork butt at GFS . I ended up slicing 4 real nice steaks from the end .
The rest got deboned and ground up . I did 2 - 2 pound chubs and 1 1/2 pounds of bulk sweet Italian .
One chub started with Owens German bologna , and the other was AC Leggs 114 summer sausage .
Bologna got 1 lb. of ground bacon and extra white pepper .
The Leggs got extra seasoning from a ginger salami recipe on Poli's site . Fresh garlic , ginger , white pepper and caraway . Binder for both was potato starch .
I used T-SPX starter culture on both .
Stuffed and hanging while I clean up . These were around 70 / 30 since I used part of the " whole " as steaks .
Lost some lean to the steak .
Next morning after a overnight hang in the shop . Took decent color .
The chub on the left isn't quite there , but close enough for this .
Went in the MES , Auber set at 120 . Then steps to 130 , 40 , 50 and tops out at 160 to finish .
Except my controller is way off . Turns out 160 was really 185 . Went out to take a peek at the 5 hour mark
as usual , and the internal temp was 171 .
Pulled and water bathed , then hung at room temp .
Cut shot after a night in the fridge .
Sliced up after a 3 day rest in the fridge . Plastic bag .
Love the caraway and ginger in this .
No harm , no foul on the internal temp . I caught it in time , plus a good mix and
the right amount of liquid and starch kept it together . Extra fat probably helped too .
I have 2 briskets and a beef knuckle to breakdown today or tomorrow . Might get enough to grind some sticks .
