Garrett
Babbling Farker
You make sausage!! Took the tips from ribs I've been saving and some butt steaks I've been buying up on sale, cut it all up in strips and cubes and started grinding.
Didn't measure anything just dumped in until it looked good cause I'm not the measuring type here is what what I put in, kosher salt, black pepper, rubbed sage, a little thyme, brown sugar, red pepper flakes that I dried myself.
Then weighed it into 1lb and vacuum sucked 8 packs.
Then I've had a brisket that's been curing using meatheads recipe for corned beef at amazing ribs.com, got it out and rinsed it and will be soaking it in fresh water for few days and plan on making pastrami.
Thanks for looking and I will post more on the cured brisket as things progress.
Didn't measure anything just dumped in until it looked good cause I'm not the measuring type here is what what I put in, kosher salt, black pepper, rubbed sage, a little thyme, brown sugar, red pepper flakes that I dried myself.
Then weighed it into 1lb and vacuum sucked 8 packs.
Then I've had a brisket that's been curing using meatheads recipe for corned beef at amazing ribs.com, got it out and rinsed it and will be soaking it in fresh water for few days and plan on making pastrami.
Thanks for looking and I will post more on the cured brisket as things progress.
