While getting groceries the other morning, There was I was looking through the mark down section of the meat department and came home with a pork steak, and NY strip steak. After trimming I ended up with 651g of meat. I cut up the meat then stuffed a cloth casing, fermented using F-LC 24 hours in cooler with quart jars of hot tap water, cold smoked 4 hours, then bagged and sous vide at 140 four hours.
I have been adding nooch to my breakfast sausage and like it, I wanted to make a cured sausage with nooch, next time I think I will double the amount of nooch. It is a good sausage, but not a great sausage it will perfect for crackers on the couch watching tv.
pork and beef 651g
cure
salt 14.7
dextrose 2
pepper 4
garlic powder 3
nooch 6.5
potato starch 13
water 65
mustard seeds and pepper corns by eye
I have been adding nooch to my breakfast sausage and like it, I wanted to make a cured sausage with nooch, next time I think I will double the amount of nooch. It is a good sausage, but not a great sausage it will perfect for crackers on the couch watching tv.
pork and beef 651g
cure
salt 14.7
dextrose 2
pepper 4
garlic powder 3
nooch 6.5
potato starch 13
water 65
mustard seeds and pepper corns by eye
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