Sausage seasoning
08-17-2006, 03:42 PM
#4
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: Sausage seasoning
10 lb pork butt
4Tbls salt
1 Tbls white pepper
1Tbls Nutmeg
1Tbls Thyme
1Tsp Ginger
2 Cups Ice Water
The recipe calls for 2 Tbls sage but I don't like it. and if you are going to freeze for any length of time the sage does not freeze well and tastes awfull.
4Tbls salt
1 Tbls white pepper
1Tbls Nutmeg
1Tbls Thyme
1Tsp Ginger
2 Cups Ice Water
The recipe calls for 2 Tbls sage but I don't like it. and if you are going to freeze for any length of time the sage does not freeze well and tastes awfull.
08-17-2006, 04:40 PM
#5
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
RE: Sausage seasoning
Breakfast Sausage
15 lbs. Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
1 quart ice water
1 Cup milk powder
1 Cup Maple syrup
Grind meat through a ΒΌ inch plate. Add ice water and spices. Mix well refrigerate overnight to let spices saturate meat. Stuff into natural hog casings, or smaller Lamb casings for smaller sausages
15 lbs. Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
1 quart ice water
1 Cup milk powder
1 Cup Maple syrup
Grind meat through a ΒΌ inch plate. Add ice water and spices. Mix well refrigerate overnight to let spices saturate meat. Stuff into natural hog casings, or smaller Lamb casings for smaller sausages
