Sausage and salami

[Worth1]

I have no idea how this is going to come out.
Fat cubed and the rest ran through a 20MM or a little over 3/4 inch grinding plate.
I wrote everything down so I won't repeat the mistake.
10 pounds.
Worth
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[Worth1]

Here is what I put in it for ten pounds of pork.
1 cup sangria.
2 teaspoons instacure # 2.
2 tablespoon salt.
1/2 cup peppercorns.
1/2 cup mustard seeds.
2 tablespoons ancho powder.
2 tablespoons Spanish smoked hot paprika.
2 tablespoons Spanish sweet paprika.
1 teaspoon ground celery seed.
1 tablespoon garlic powder.

[Rajun Gardener]

Looking good!

I'm glad you're keeping track of what you use because if it comes out great you'll kick yourself for not recording it.

[AlittleSalt]

I haven't responded on this thread because I don't know much about it. My uncle knew a whole lot about it. He was one of those people who you are lucky to meet in life. He was also a taxidermist. This thread reminds me of him.

I doubt that I will get to ever make sausages, but I have a lot of interest.

[Worth1]

Originally Posted by Rajun Gardener

Looking good!

I'm glad you're keeping track of what you use because if it comes out great you'll kick yourself for not recording it.

If you look at the first installment of salami you will see I wrote it down too.

Originally Posted by AlittleSalt

I haven't responded on this thread because I don't know much about it. My uncle knew a whole lot about it. He was one of those people who you are lucky to meet in life. He was also a taxidermist. This thread reminds me of him.

I doubt that I will get to ever make sausages, but I have a lot of interest.

If you have ever made meatloaf you have made a type of sausage.

As for the massive amount of peppercorns many people wouldn't like this recipe.
I like black pepper and peppercorns and want peppercorns in every bite.

[Worth1]

Got eight of these rascals hanging up.
I need to go somewhere and when I get back will separate them for drying.
Worth

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[Worth1]

Need to get this down before I forget it.
2 teaspoons instacure #2.
6 tablespoons sweet paprika.
3 tablespoons hot Spanish paprika.
1 teaspoon hot red pepper.
1 tablespoon fresh ground black pepper.
1 tablespoon garlic powder.
I cup sangria.
I cup ice water.
1/3 cup ghost pepper active ferment juice reserved from my ghost pepper ferment.
3 tablespoons canning salt.

The reason I had to go some place was to get some 1 inch edible collagen casings to make this stuff, a 10 mile round trip.
Paid too much but ya gotta do what you gotta do.
I could have sworn I had some.
This is for a probable failed attempt to make pepperoni 10 pounds of it.
Just taste tested some it is very flavorful.

Worth

[Worth1]

Ghost pepper pepperoni.
Worth
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[Worth1]

This should do nicely.
Worth
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[Rajun Gardener]

That looks good Worth, How long till it's finished?

[Worth1]

Originally Posted by Rajun Gardener

That looks good Worth, How long till it's finished?

Thanks.
It depends on the weather and how many times I have to haul it in and out of the refrigerator.
Weeks at least.
Supposed to be very cold arid in the next few days.

The pepperoni for sure will be eaten raw as it should be and haven't made my mind up on the big stuff.

I have 14 more pounds to make today and dont have a clue yet what to do with it.

Thinking mortadella.

Cooked up the scraps from the pepperoni and it is killer big time, would make a great smoked sausage.
Worth

[Worth1]

1 tablespoon celery seeds powered
2 tablespoons paprika sweet
3 tablespoons salt.
3 teaspoons #1
1 tablespoon garlic powder.
1 cup sangria.

[Worth1]

Looks like I'll be smoking soon.
Mortadella.
A lot of mortadella.
Worth
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[Rajun Gardener]

What plate did you use to get that grind or is it multiple grinds and lots of mixing?

[Worth1]

Two plates one around 1/4 or 5/16 and a small one ran trough twice it was 4.5 MM.

Worth