BGKYSmoker
Nepas OTBS #242
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Almost frozen cubed pork ready for some old school grinding.
Here is my mix for Pfefferbeisser.
44.5g non iodized salt
5.04g cure 1
6.05g white pepper
6.05g black pepper (I used ground long black pepper)
4.04g course ground black pepper (added in after the grind)
4.04g paprika
2.05g garlic powder
2.04g mace
4.04g dextrose
2018g cubed darn near frozen pork.
Dont want to get the LEM out for grinding on this. I'm waiting for an MRI for maybe another shoulder surgery (4th)
All the dry I sprinkled onto the cubes before grinding (except the course black pepper)
Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.
Here is my mix for Pfefferbeisser.
44.5g non iodized salt
5.04g cure 1
6.05g white pepper
6.05g black pepper (I used ground long black pepper)
4.04g course ground black pepper (added in after the grind)
4.04g paprika
2.05g garlic powder
2.04g mace
4.04g dextrose
2018g cubed darn near frozen pork.
Dont want to get the LEM out for grinding on this. I'm waiting for an MRI for maybe another shoulder surgery (4th)
All the dry I sprinkled onto the cubes before grinding (except the course black pepper)
Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.