Here is my mixing , stuffing process.
Recipe will follow.
Used hog casings
.
Dont stuff too tight. Yeah i know not purdy (yet)
Next i flatten with a spatula or flat spoon whatever you have or use your fingers.
Be sure to twist 3 times one towards you and the next away from you OR you can also tie em off.
Once flat make into pairs.
Keep going.
If you plan on pressing for a long period you dont want any wrap or other type on the links, you need air on them. I only pressed for 45 mins so i used plastic wrap to my cuson made boards dont stick.
My custom boards and weight...HA
Ok now the recipe
PLEASE NOTE: I made my own NPS= Nitrite Pickling Salt.
PLEASE DO NOT MAKE IF YOU DO NOT FEEL SAFE MAKING IT.
Instead Use a combo of sea or kosher sat with some modern cure.
1/2 pound of lean ground beef
2 pounds of ground pork
27g (gram) NPS ("curing salt")
OR
3 T course ground sea salt or Kosher add 1/2 tsp cure 2
1g (starter cultures) OPT. I did not add this time.
2g ground black pepper
3g raw sugar (If you use the TSPX for the culture, replace the sugar with dextrose)
0,5g cumin
0,2g coriander
If you like garlic or paprika you can add to your taste.
1 g each
