I was so excited when I bought a can of the Italian Herb & Cheese sausage seasoning from Sausagemaker a few weeks ago. I couldn't wait to make it.
After mixing up the seasoning and measuring out 7 oz. on my digital kitchen scale (and no, the scale isn't off in any way), I was ready. Cubed up the mozzarella, grated the Romano, and ground up 10 lbs. of pork butt in between. Let's not forget the ice water.
Mixed everything up nice and evenly and gave it a fry test. It was like getting a mouth full of salt. None of the other herbs or spices came through. The cheeses weren't salty (no taste of salt whatsoever) so they weren't the culprit. So I let it sit 24 hrs. before I stuffed.
24 hrs. didn't do much good. The salt taste went from 11 down to 10. You know when you cure some bacon and you give it a fry test once it's out of the cure --before the water soak-- and you try the first couple of strips. That salty, if not more. Although, now there's a slight, far away hint of something that reminds me that there is a sausage there, somewhere. I'm convinced I can smoke and cure these things without a problem -- there's that much salt.
I've tried several of Sausagemaker's seasonings and love the end product. It's also nice to be able to buy a small packet before committing to a 2 lb. can of it, but that was not the case here. This one only comes in 2 1/2 lb. cans.
The only good thing to come out of this debacle is that my father will eat anything that is put in front of him (barring that it is still moving but that can be quickly and easily remedied). The sausages are now his and 10 lbs. of pork didn't go to waste.
After mixing up the seasoning and measuring out 7 oz. on my digital kitchen scale (and no, the scale isn't off in any way), I was ready. Cubed up the mozzarella, grated the Romano, and ground up 10 lbs. of pork butt in between. Let's not forget the ice water.
Mixed everything up nice and evenly and gave it a fry test. It was like getting a mouth full of salt. None of the other herbs or spices came through. The cheeses weren't salty (no taste of salt whatsoever) so they weren't the culprit. So I let it sit 24 hrs. before I stuffed.
24 hrs. didn't do much good. The salt taste went from 11 down to 10. You know when you cure some bacon and you give it a fry test once it's out of the cure --before the water soak-- and you try the first couple of strips. That salty, if not more. Although, now there's a slight, far away hint of something that reminds me that there is a sausage there, somewhere. I'm convinced I can smoke and cure these things without a problem -- there's that much salt.
I've tried several of Sausagemaker's seasonings and love the end product. It's also nice to be able to buy a small packet before committing to a 2 lb. can of it, but that was not the case here. This one only comes in 2 1/2 lb. cans.
The only good thing to come out of this debacle is that my father will eat anything that is put in front of him (barring that it is still moving but that can be quickly and easily remedied). The sausages are now his and 10 lbs. of pork didn't go to waste.
