West Texan
Assistant Cook
I'm trying my second attempt at sausage today. Last week it was really good, but there are things I want to try different. All I did last week was meat, salt, pepper, and cayanne. I also was on a strict time constraint as I also had briskets and ribs and ABTs and everything else to get ready.
I have 3 1/2 pounds beef shoulder clod and 1 1/2 pounds pork fat. So far, I have cubed it to fit my grinder and put in freezer to get temp back down to 33°.
I am putting in Tenderquick this time, so I'll need to figure out how much salt if any I will need to add this time. I need to get a small package of hamburger 73/27 to try my seasoning on before I mix my actual batch.
I'll post more as my project progresses. I'll try to remeber to get pics.
Michael
I have 3 1/2 pounds beef shoulder clod and 1 1/2 pounds pork fat. So far, I have cubed it to fit my grinder and put in freezer to get temp back down to 33°.
I am putting in Tenderquick this time, so I'll need to figure out how much salt if any I will need to add this time. I need to get a small package of hamburger 73/27 to try my seasoning on before I mix my actual batch.
I'll post more as my project progresses. I'll try to remeber to get pics.
Michael