EyeBurnEverything
is Blowin Smoke!
Had to put my new grinder to use. I used hog casing. Went with a Landjaeger recipe using Fermento. I thought original recipe was a bit bland so i improvised.
I went with 5 pounds total. 3 parts 90/10 Ground beef ( it was on sale $2.49/lb) And 2 parts pork butt (1.29/lb) I finally got to use my grinder!
So here is the ingredient list.
3lb 90/10 beef
2lb pork butt 4.5mm grind
1TBSP + 1/2 tsp Pickling salt
1 tsp cure #1
2 tsp ground black pepper
1 tsp garlic powder
1 tsp crushed caraway seed
1 tsp korean red pepper flake
1/2 tsp ground coriander
1/2 tsp celery seed
1 TBSP Dextrose
1 TBSP corn syrup solids
2/3 cup distilled water
1/2 cup Fermento
I wish i could detail the process, but i never grind, nor stuffed casings ever so it was new to me and i was on edge and struggled. The hardest part was getting the flow right. Hog casing was a bit too wide, i should have used sheep casing but it is what it is. I made due with what i had and here is the results so far.
I went with 5 pounds total. 3 parts 90/10 Ground beef ( it was on sale $2.49/lb) And 2 parts pork butt (1.29/lb) I finally got to use my grinder!
So here is the ingredient list.
3lb 90/10 beef
2lb pork butt 4.5mm grind
1TBSP + 1/2 tsp Pickling salt
1 tsp cure #1
2 tsp ground black pepper
1 tsp garlic powder
1 tsp crushed caraway seed
1 tsp korean red pepper flake
1/2 tsp ground coriander
1/2 tsp celery seed
1 TBSP Dextrose
1 TBSP corn syrup solids
2/3 cup distilled water
1/2 cup Fermento
I wish i could detail the process, but i never grind, nor stuffed casings ever so it was new to me and i was on edge and struggled. The hardest part was getting the flow right. Hog casing was a bit too wide, i should have used sheep casing but it is what it is. I made due with what i had and here is the results so far.
