pre made sausage mixes - Smoking Meat Forums
网页2020年8月10日 · 3.5g - Minced garlic - (0.35%) - Note: use 5g if you really like garlic (.5%) as much as I do. 0.7g - crushed red pepper (0.07%) -. 1/4 teaspoon dried parsley (or just eyeball the amount) Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.
seasoning + cure mix = too salty? - Smoking Meat Forums
网页2012年12月10日 · Dec 9, 2012. #2. That can be one of the disadvantages of using mixes, but, if you're using cure #1 just 1.13 grams are needed per pound of sausage, not a significant amount unless you're very salt sensitive. You could always cut back on the mix just a tad, there may not be a noticeable difference in flavor. ~Martin.
Mix in Spice before or after the grind - Smoking Meat Forums
网页2012年9月8日 · Apply spices to the cubed meat before grind. 2. Apply spices to the ground meat and thin mix. Usually this is when you add your water, beer, wine.. to form the sticky consistency. I would like to know if this will have an effect on the final product. thanks in advance. Aaron.
LEGGs Old Plantation Copycat - Smoking Meat Forums
网页2020年10月25日 · I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each... www.smokingmeatforums.com.
breakfast sausage recipe? - Smoking Meat Forums
网页2021年4月13日 · I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each... www.smokingmeatforums.com. , and.
Question about freezing sausage mix - Smoking Meat Forums
网页2017年6月7日 · After mixing in seasoning and cure I would stuff and let sit in the fridge to dry, drain, etc. for 12-24hrs then vac seal and freeze. When I make sausage I generally do 40-80 pounds at a time and usually about 30-35 pounds of pure Venison grind (no fat added) for baggies. I do all of my grinding in 1 day and I mix the seasoning and cure for my ...
Zanzibar Pork Sausage Recipe - Smoking Meat Forums
网页2012年2月2日 · 1 tablespoon turbinado sugar. 1. Run the meat through the primary grind, using a large plate like a chili grind plate. Add the Zanzibar spice blend and mix well. Cover, refrigerate and marinate overnight. 2. The next day, add vinegar. Then add sugar. Mix well, and run through final grind.
Venison Summer Sausage - Smoking Meat Forums
网页2023年12月13日 · Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. Will grind/mix tonight and let sit overnight regardless of instructions saying to smoke right away. Also adding 0.5lb high temp cheese. Will update. …
Looking for a Johnsonville style brat seasoning.
网页2012年5月25日 · I was looking for a Johnsonville brat copycat and came across this thread. I just got the Cabelas carnivore 0.75 #12 at the BP catalog return center in Springfield.”
Anyone use AC Leggs fresh Cajun Sausage spice?
网页2021年1月4日 · used AC Legg’s “Fresh Cajun Sausage Seasoning?” It is their mix #110. I’m doing a third of a batch (just shy of 9 pounds.) I did 50% venison 50% Pork shoulder. Hoping for an andouille flavor. I immediately smelled something different when I opened the spices. It didn’t smell “Cajun” it smelled more southwestern.