**This recipe uses CURE #2**
Making 5 lbs of Tennessee dried cold smoked sausage links.
Here are my dry items.
Top left
1 T dark brown sugar
1 T ground oregano combined with 4t black pepper
2 T ground sage
Top middle
5 t red pepper flakes
4 T smoked paprika
Top right
1 t CURE #2
2.5 T non iodized salt
5 t garlic powder
And 1/2 cup JD
Combine the cure and salt, set aside.
Mix in the remaining dry items into the JD and set aside.
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
Grind pork thru med plate 1x
Put the combined salt/cure in a baggie and just snip the end. You can mix into meat better.
After the salt/cure has been mixed now i add the JD mixture. I mix by hand.
Smells freaking awesome.
Now going in a big ziplock and fridge so i can clean up my tools before stuffing.
BBL
Making 5 lbs of Tennessee dried cold smoked sausage links.
Here are my dry items.
Top left
1 T dark brown sugar
1 T ground oregano combined with 4t black pepper
2 T ground sage
Top middle
5 t red pepper flakes
4 T smoked paprika
Top right
1 t CURE #2
2.5 T non iodized salt
5 t garlic powder
And 1/2 cup JD
Combine the cure and salt, set aside.
Mix in the remaining dry items into the JD and set aside.
Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)
Grind pork thru med plate 1x
Put the combined salt/cure in a baggie and just snip the end. You can mix into meat better.
After the salt/cure has been mixed now i add the JD mixture. I mix by hand.
Smells freaking awesome.
Now going in a big ziplock and fridge so i can clean up my tools before stuffing.
BBL
