BGKYSmoker
Nepas OTBS #242
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Dont know if you have seen these.
Sage and pinenut
Ingredients
- 500 g Pork shoulder, diced
- 250 g Beef, diced
- 200 g Pork fat, diced
- 25 g salt
- 3 g Bactoferm TPX starter culture
- 15 ml distilled water
- 1 meter of beef middles
- 2.3 g cure #2
- 3 g pepper
- 5 g dextrose
- 1 tbsp minced garlic
- 2 tsp fresh chopped rosemary
Instructions
- Soak the casings for at least an hour and run some water through to clean thoroughly
- Add the starter culture to the distilled water at room temperature and leave for 30 mins
- Chill your grinder in the fridge, along with the diced meat.
- Put the fat in the freezer.
- Assemble your grinder, and when the fat is frozen, roughly dice it and put through a course grind along with the diced meat
- Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat and fat. Mix thoroughly
- Add to stuffer and churn out a number of 8 inch lengths
- To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours
- Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 30 days!
Ingredients
- 750 g fatty Pork shoulder, diced
- 250 g lean beef, diced
- 150 g fat diced and frozen
- 34.5 g Salt
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters beef middles
- 2.5 g Cure No 2
- 4 g Ground pepper
- 5 g Dextrose
- 5 g garlic, crushed
- 1 dried hot red chilli, chopped finely
- 2.5 g fennel seeds, crushed
Instructions
- Soak the beef casings for at least an hour and run some water through to clean thoroughly.
- Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.
- Chill your grinder in the fridge.
- Roughly chop the pork, beef and pork fat.
- Put the fat in the freezer along with the diced pork shoulder and beef until the pork and beef is partially frozen.
- Assemble your grinder and put the diced pork shoulder, beef, and pork fat through a course grind.
- Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.
- Add to stuffer and churn out two 12 inch lengths.
- To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours.
- Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 20 - 30 days.
Sage and pinenut
Ingredients
- 400 g fatty Pork shoulder, diced
- 150 g pork fat diced and frozen
- 15 g Salt
- 3 g fresh sage, chopped
- 30 g pine nuts
- 1 g chilli, chopped
- 2 g black pepper, ground
- 1 g Bactoferm TPX
- 10 ml Distilled water
- 2 meters hog middles
- 1.3 g Cure No 2
- 3 g Dextrose
Instructions
- Soak the hog casings for at least an hour and run some water through to clean thoroughly.
- Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.
- Chill your grinder in the fridge.
- Roughly chop the pork and pork fat.
- Put the fat in the freezer along with the diced pork shoulder until the pork is partially frozen.
- Assemble your grinder and put the diced pork shoulder and pork fat through a course grind.
- Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.
- Add to stuffer and churn out two 12 inch lengths.
- To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours.
- Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 20 - 30 days.