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Summer Sausage
Use for 4550300070 Summer Sausage
and 4550320000 Cotto Salami.
Start with 25lbs. of lean beef, or you can use 5lbs. of pork with
20lbs. of deer. Grind meat through 3/8th plate. Add 1 quart of cold
water to 12oz of 4570500119 Soy Protein Blend and then mix into
meat. Mix cure into seasoning, then into 1 quart of cold water.
Regrind meat through 1/8th plate. Stuff into
fibrous casings that
have been soaked in 90 to 100 degree water for 30 minutes. Hold over
night in refrigerator. Cook at 180 degrees to internal temperature
of 160 degrees. Enjoy your Sausage!
Jerky
Use for 4550340020
Colorado, 4550340650 Spicy Colorado, 4550340000 BBQ,
4550340310 Cajun Jerky and 4550640050 Teriyaki jerkys.
Mix cure into seasoning, then dust both sides of meat slices, or
grind meat through 3/8th plate then mix in seasoning and cure.
Regrind through 1/8th plate and run out a flat horn or Colosimo
Press. Hold in refrigerator 12 hours.
Lay pieces flat on a pan in oven and cook on lowest setting for 4-5
hours.
Sausage
Use for 45501000000 Polish,
4550210020 Bratwurst, 4550220020 Italian, 455020020
Andouille Cajun Sausage and 4550290000 Chorizo sausages.
Start with 25lbs. of lean pork, or you can use 5lbs. of pork with
20lbs. of deer. Grind all the meat through 3/8ths plate. Then add
12ozs of cold water and seasoning and mix for 3 minutes. Then
regrind through 3/16th plate and stuff into 32mm natural hog or 32mm
collagen sausage casings.
Enjoy your Sausage!
Breakfast Sausage
Use for 4550203825 Regular,
4550205450 Dixie Style, 4550204240 Hot and 4550201170
Apple sausages.
Start with 25lbs. of lean pork, or you can use 5lbs. of pork with
20lbs. of deer. Grind the meat once through a 3/16ths plate for
bulk, or grind the meat once through a 1/8th plate and stuff into
21mm collagen sausage casings, or
natural sheep casings for small
links. Enjoy your sausage!
Pepper Stick
Use for 4550391580 Pepper
Stick and 4550390300 Snack Stick.
Start with 25lbs. of lean beef, or you can use 5lbs. of pork with
20lbs. of deer. Grind meat through 3/8th plate. Mix cure into
seasoning, then into 1 quart of cold water. Regrind meat through
1/8th plate. Stuff into 19mm collagen sausage casings. Hold over
night in refrigerator. Cook at 180 degrees to internal temperature
of 160 degrees.
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