Hey Inda

[BGKYSmoker]

Dont know if you have seen these.

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!

Spicy Cacciatore

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.

 

[indaswamp]

The sage and pine nut is a new one to me....thanks for posting.