WstTxSmokes
Meat Mopper
- Feb 17, 2024
- 188
- 362
Been a while since I’ve made sausage. I cut up some brisket and spiced it then let it rest over night. I’m targeting an 80/20 meat to fat ratio. In the past I’ve just simply cubed the brisket without separating the meats and fats. I’m glad I did this because I had a ton of fat leftover. Ratios are for 10lbs of meat.
Cure
• 59 g kosher salt
• 6 g pink curing salt (Cure #1 / Prague Powder #1)
• ½ cup 12-mesh (coarse) black pepper
Season
• 17 g granulated garlic
• 17 g Lawry’s seasoning salt
• 10 g cayenne
• 8 g dry mustard
5g turmeric and paprika each
2% nfdm
5 % water
Smoke temp is aiming for around 150
Cure
• 59 g kosher salt
• 6 g pink curing salt (Cure #1 / Prague Powder #1)
• ½ cup 12-mesh (coarse) black pepper
Season
• 17 g granulated garlic
• 17 g Lawry’s seasoning salt
• 10 g cayenne
• 8 g dry mustard
5g turmeric and paprika each
2% nfdm
5 % water
Smoke temp is aiming for around 150
