My wife said this was the best sausage i have made in many years. I made a 10 pound batch to try it out. Wanted something for family members who cant handle anything with some heat in it. So this one is mild yet full of flavor. I like some heat, but i enjoyed this sausage because of the flavor. Here is what i used:
1 pack of Curley's Old Fashion Wieners seasoning [enough for 10 pounds]
2 tsp cure #1 [comes with seasoning pac]
2 cups cold water
2 cups dry'd powdered milk
2 T of diced garlic [stuff in jars]
hog casings [i like my links good size]
8 pounds pork butt
2 pounds beef chuck
I ground the meat through the course plate. Put all the seasonings and cure in the water and mixed well. Sprinkled the powdered milk over the meat mix and added the seasonings and cure in water. Mixed everything real good. Then i ground the mix one more time through a medium plate. I then set the mix in the fridge overnight. Next day i stuffed the mix and put the links in the oven on a jerky rack. Set the temp at 250 and pulled the links with an internal of 150 and put them in cold water to cool down. After they cooled more and dried i put the finished links in the fridge for the night and vac'd them the next day for the freezer. I'ts been hard to find temps here so i can use the smoker. Looks like from Wendsday on we will have temps in the upper 20's and a couple of 30's for at least a week. This morning it was -18. Saturday when i went fishing it was -21. Reinhard
1 pack of Curley's Old Fashion Wieners seasoning [enough for 10 pounds]
2 tsp cure #1 [comes with seasoning pac]
2 cups cold water
2 cups dry'd powdered milk
2 T of diced garlic [stuff in jars]
hog casings [i like my links good size]
8 pounds pork butt
2 pounds beef chuck
I ground the meat through the course plate. Put all the seasonings and cure in the water and mixed well. Sprinkled the powdered milk over the meat mix and added the seasonings and cure in water. Mixed everything real good. Then i ground the mix one more time through a medium plate. I then set the mix in the fridge overnight. Next day i stuffed the mix and put the links in the oven on a jerky rack. Set the temp at 250 and pulled the links with an internal of 150 and put them in cold water to cool down. After they cooled more and dried i put the finished links in the fridge for the night and vac'd them the next day for the freezer. I'ts been hard to find temps here so i can use the smoker. Looks like from Wendsday on we will have temps in the upper 20's and a couple of 30's for at least a week. This morning it was -18. Saturday when i went fishing it was -21. Reinhard
