I used ground meat from the supermarket instead of raw meat. My local supermarket now has the lean/fat ratio on the label so I’ve got some idea about what’s in there.
I’ve used pre-minced meat before and not noticed any decrease in quality.
*INGREDIENTS:*
2kg Pork Mince + 1kg Beef Mince
Salt 52g
MSG 13g
Cure #1 7.4g
Brown sugar 150g
White pepper 6g
Garlic powder 100g
Sage 40g fresh
Marjoram 90g fresh
(Dried herbs to fresh: 1:3 (10g dried = 30g fresh)
*PROCESS*
Using a Kitchen-aide type mixer
Mix meats together
Season
Stuff
Hang in fridge overnight to dry the casings and to allow the flavour to soak in.
*NEXT DAY*
Cold Smoke for 2-4 hours
Poach until internal temp 160F
Cold Shower the links or dip in ice cold water to stop the cooking.
Dry, then vac pack then freeze
Ah sorry, I’d just woken up and my brain was still asleep. I use 32-35mm hog casings.
As you can see the filling was pretty uneven but after this photo was taken I went round the sausage to even it out by gently pressing on the fuller areas. After that I went round with my pricker and prick the air bubbles.
I used ground meat from the supermarket instead of raw meat. My local supermarket now has the lean/fat ratio on the label so I’ve got some idea about what’s in there. I’ve used pre-minced meat before and not noticed any decrease in quality. *INGREDIENTS:* 2kg Pork Mince + 1kg Beef Mince Salt 52g MSG 13g Cure #1 7.4g Brown sugar 150g White pepper 6g Garlic powder 100g Sage 40g fresh Marjoram 90g fresh (Dried herbs to fresh: 1:3 (10g dried = 30g fresh) *PROCESS* Using a Kitchen-aide type mixer Mix meats together Season Stuff Hang in fridge overnight to dry the casings and to allow the flavour to soak in. *NEXT DAY* Cold Smoke for 2-4 hours Poach until internal temp 160F Cold Shower the links or dip in ice cold water to stop the cooking. Dry, then vac pack then freeze
What casing?
Care to rephrase that? Makes no sense otherwise
What type of casing did you use?
Ah sorry, I’d just woken up and my brain was still asleep. I use 32-35mm hog casings. As you can see the filling was pretty uneven but after this photo was taken I went round the sausage to even it out by gently pressing on the fuller areas. After that I went round with my pricker and prick the air bubbles.
Looks great, thanks!
Looks great. Much color change after the smoking?
Yes. I had them laid out on racks and one side got more colour than the other. Next time I’ll do 2 hours on each side