We had a green picnic ham thawed, but no one wanted pork. I decided to make breakfast sausage. So here we go.
I deboned and trimmed to get 7 lbs of cubed pork this morning. Using 4lbs for regular, 2 lbs for hot, and 1 lb snack sticks. I have 13 ounces of skin. What do I do with that? The packaged weight was a little over 11 pounds. I guess I got a decent return on my 'butchering' technique.
Regular recipe - 4 lbs
4 tea hi mountain cure (0.85% nitrites)
2 tea salt
2 tea thyme
4 tea sage
4 tea brown sugar
1 tea red pepper flakes
1/2 tea ground nutmeg
1-1/2 tea black pepper
1/4 tea red pepper
1/4 tea white pepper
1 tea hungarian paprika
Tossed cubed meat in seasoning mix. Zipped up in bag and chilling in the fridge.
Hot- 2 lbs
1/2 size of above recipe except
1 less tea of sage
1 tea black pepper
1/2 tea red pepper
1/4 tea white pepper
1/4 tea smoked paprika
3/4 tea paprika
Tossed with meat, bagged and chilling.
I plan to use a hi mountain mix on the remaining 1 lb and make sticks. Think I have 22 mm collagen casings. Any suggestions what mix goes with pork?
I know I don't have to have cure in fresh sausage.
No pics yet. I am the only one awake here, and I didn't want to rub pork and seasoning on my phone.
Plan to grind tonight/early tomorrow morning. Will get some pics then.
I deboned and trimmed to get 7 lbs of cubed pork this morning. Using 4lbs for regular, 2 lbs for hot, and 1 lb snack sticks. I have 13 ounces of skin. What do I do with that? The packaged weight was a little over 11 pounds. I guess I got a decent return on my 'butchering' technique.
Regular recipe - 4 lbs
4 tea hi mountain cure (0.85% nitrites)
2 tea salt
2 tea thyme
4 tea sage
4 tea brown sugar
1 tea red pepper flakes
1/2 tea ground nutmeg
1-1/2 tea black pepper
1/4 tea red pepper
1/4 tea white pepper
1 tea hungarian paprika
Tossed cubed meat in seasoning mix. Zipped up in bag and chilling in the fridge.
Hot- 2 lbs
1/2 size of above recipe except
1 less tea of sage
1 tea black pepper
1/2 tea red pepper
1/4 tea white pepper
1/4 tea smoked paprika
3/4 tea paprika
Tossed with meat, bagged and chilling.
I plan to use a hi mountain mix on the remaining 1 lb and make sticks. Think I have 22 mm collagen casings. Any suggestions what mix goes with pork?
I know I don't have to have cure in fresh sausage.
No pics yet. I am the only one awake here, and I didn't want to rub pork and seasoning on my phone.
Plan to grind tonight/early tomorrow morning. Will get some pics then.