KonaRich
Meat Mopper
Finally!!! So far, I've been all talk and no action. All hat and no cattle. All sizzle and no steak. Today, though, is the first day of my sausage making future, but in an incredibly small way.
My wife found a 1 lb package of ground pork in the chest freezer that's been there since who knows when. I seized upon that package (for a while, until my hands got too cold) and shouted (literally) "This is it!"
That meat will be thawed, thoroughly mixed with 1.13 gr of cure #1, and set in the fridge until tomorrow. Then, it will be mixed with homemade Garlic Black Pepper Stick seasoning, comprised of:
1½ tsp coarse black pepper
1 tsp garlic powder
½ tsp granulated garlic
½ tsp onion powder
½ tsp mustard powder
½ tsp smoked paprika
1 tsp sugar
1 Tbsp cold water
This mix will be extruded onto my drying racks without casings using my meat gun and 10mm tube (squirt gun for meat). Then, into the smoker for progressive drying and smoking.
Ready to eat tomorrow with my Crusty Loafer dutch oven bread made with rosemary and lemon zest.
Meanwhile, the now frozen 2-butt package from Costco must be dealt with. We missed the opportunity of separating and repackaging the individual butts before freezing, so that must be handled. After the 1 butt gets separated and thawed, onward and upward to further sausage adventures!
Baby steps now into the world of cured, smoked sausage! This might turn out to be more fun than smoking meat in general!
My wife found a 1 lb package of ground pork in the chest freezer that's been there since who knows when. I seized upon that package (for a while, until my hands got too cold) and shouted (literally) "This is it!"
That meat will be thawed, thoroughly mixed with 1.13 gr of cure #1, and set in the fridge until tomorrow. Then, it will be mixed with homemade Garlic Black Pepper Stick seasoning, comprised of:
1½ tsp coarse black pepper
1 tsp garlic powder
½ tsp granulated garlic
½ tsp onion powder
½ tsp mustard powder
½ tsp smoked paprika
1 tsp sugar
1 Tbsp cold water
This mix will be extruded onto my drying racks without casings using my meat gun and 10mm tube (squirt gun for meat). Then, into the smoker for progressive drying and smoking.
Ready to eat tomorrow with my Crusty Loafer dutch oven bread made with rosemary and lemon zest.
Meanwhile, the now frozen 2-butt package from Costco must be dealt with. We missed the opportunity of separating and repackaging the individual butts before freezing, so that must be handled. After the 1 butt gets separated and thawed, onward and upward to further sausage adventures!
Baby steps now into the world of cured, smoked sausage! This might turn out to be more fun than smoking meat in general!
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