I was a bit too ambitious this week. I picked up a butt and decided to make four different sausages out of it:
* Korean-influenced
* Jalepeno/cheddar
* Southwestern
* Breakfast
I will make individual posts for each one I finish them...
I made a basic SPOG (recipe below) and mixed it with the meat before grinding.
Note: I cut the butt into strips rather than cubes. Less effort.
I ran the meat twice through the larger of the two standard grinder plates. This was to get a more uniform distribution of the fat and different muscle types. I'm not sure if it is worth it, though.
SPOG (Salt, Pepper, Onion, Garlic):
(For 10 pounds of meat)
100 g Kosher salt, coarse
50 g black pepper, coarse
50 g garlic powder
50 g onion powder
plus 12 g of cure #1
I felt that this was a bit too salty. I would suggest 80 g instead.
Not to let anything go to waste, I took the bone from the butt (which still had some meat on it) and made stock. I added onion, garlic, celery and carrots (somewhat random amounts). I simmered it about 16 hours, strained and poured it into silicone 2" ice cube trays. Each cube is roughly 1/3 cup. I bag all the cubes and pop them in the kitchen freezer. Very convenient for sauces, soup, etc. There was very little fat, so I didn't separate.
Next up: Korean-inspired snacking sausage!
* Korean-influenced
* Jalepeno/cheddar
* Southwestern
* Breakfast
I will make individual posts for each one I finish them...
I made a basic SPOG (recipe below) and mixed it with the meat before grinding.
Note: I cut the butt into strips rather than cubes. Less effort.
I ran the meat twice through the larger of the two standard grinder plates. This was to get a more uniform distribution of the fat and different muscle types. I'm not sure if it is worth it, though.
SPOG (Salt, Pepper, Onion, Garlic):
(For 10 pounds of meat)
100 g Kosher salt, coarse
50 g black pepper, coarse
50 g garlic powder
50 g onion powder
plus 12 g of cure #1
I felt that this was a bit too salty. I would suggest 80 g instead.
Not to let anything go to waste, I took the bone from the butt (which still had some meat on it) and made stock. I added onion, garlic, celery and carrots (somewhat random amounts). I simmered it about 16 hours, strained and poured it into silicone 2" ice cube trays. Each cube is roughly 1/3 cup. I bag all the cubes and pop them in the kitchen freezer. Very convenient for sauces, soup, etc. There was very little fat, so I didn't separate.
Next up: Korean-inspired snacking sausage!