Sausage making and curing meats.
Moderator: TBBQF Deputies
4 posts • Page 1 of 1
- Posts: 121
- Joined: Fri Mar 01, 2013 6:59 pm
This is 80% beef and 20% pork with fresh jalapeno and smoked in pecan. It was a tad dry and by the look in this pic of some of the fat rendering it got a little too hot. Still good, but just some tweaking here and there. For one, I used 50 grams of fresh jalapeno for 5 pounds. Next time, I'll double that. Salt was on with 42 grams. So was the fresh cracked black pepper with 12 grams. I used granulated garlic to the tune of 4 grams and it might as well not even been in it; no taste. I'll use fresh next time at around 24 or so grams. It had 12 grams of sugar and that was just about spot on. If I roast the garlic next time, I'll cut down the sugar to about 10 or maybe even 8 grams. I stuffed it into 35mm natural casings. 135 for 2 hours and then 155 for an hour and then to finish a hot smoke of 200 until 155 internal.
- 3 star redneck
- Chuck Wagon
- Posts: 2609
- Joined: Wed Aug 06, 2008 8:29 am
- Location: Glen Rose TX
- Posts: 396
- Joined: Fri Dec 10, 2010 8:29 am
Looks good from here, but I think I need to sample it to make sure.
- Posts: 20
- Joined: Mon Apr 22, 2013 3:31 am
- Location: Waco, Texas
now all you need is sunbeam bread and mustard!