I tend to spend Sunday cooking. Today was no different. Bacon, sausage and dinner were on the itinerary.
I'm out of bacon, so a half belly got rubbed down and tossed in the fridge.
Using the cure calculator, I mixed 6gm of cure with 42gm of salt and 24gm of raw turbinado sugar. To that I added a tablespoon each of black pepper, granulated onion and granulated garlic. Two bay leaves got ground into the cure as well. Rubbed, vacuum sealed and into the fridge for 10-14 days.
I needed to get dinner in the oven, so Chile Verde was up next. I bought a 4.5# of boneless butt for sausage and dinner. Two pounds for sausage, the rest cubed for the Chile. Seasoned with salt and seared a bit before adding to the dutch oven. A serious pile of roasted chilis from the freezer and a quart of tomatillo salsa finished up the prep. Everyone into the pot, bring to a simmer and into the oven at 250 for a couple of hours.
I'm running low on sausage, so I decided to do a batch of duck and pork bockwurst.
2# duck breast
2# pork butt
1# pork back fat
36gm salt
1/4tsp ground clove
1/4tsp ground ginger
8 allspice berries ground up
No cure in this one because I'm keeping these as fresh sausage.
Medium grind on the pork and fat. I'm only grinding the duck once, so it's just cubed. All of the above mixed and into the fridge until tomorrow. Second grind on the fine plate and then the rest of the ingredients added.
I'm out of bacon, so a half belly got rubbed down and tossed in the fridge.
Using the cure calculator, I mixed 6gm of cure with 42gm of salt and 24gm of raw turbinado sugar. To that I added a tablespoon each of black pepper, granulated onion and granulated garlic. Two bay leaves got ground into the cure as well. Rubbed, vacuum sealed and into the fridge for 10-14 days.
I needed to get dinner in the oven, so Chile Verde was up next. I bought a 4.5# of boneless butt for sausage and dinner. Two pounds for sausage, the rest cubed for the Chile. Seasoned with salt and seared a bit before adding to the dutch oven. A serious pile of roasted chilis from the freezer and a quart of tomatillo salsa finished up the prep. Everyone into the pot, bring to a simmer and into the oven at 250 for a couple of hours.
I'm running low on sausage, so I decided to do a batch of duck and pork bockwurst.
2# duck breast
2# pork butt
1# pork back fat
36gm salt
1/4tsp ground clove
1/4tsp ground ginger
8 allspice berries ground up
No cure in this one because I'm keeping these as fresh sausage.
Medium grind on the pork and fat. I'm only grinding the duck once, so it's just cubed. All of the above mixed and into the fridge until tomorrow. Second grind on the fine plate and then the rest of the ingredients added.
