BaronVonOttomatic
Knows what a fatty is.
- Joined
- Jan 15, 2015
- Location
- Dallas, TX
Back to the grinder, actually. Made another batch of sausage today. Started with an eight pound pork butt and three pounds of beef chuck and ground it fine. Then for seasoning mixed together in the blender...
10 jalapenos, cored and seeded
1 large white onion
6 cloves garlic
1 cup + a bit more chicken stock
1/2 cup rice wine
1/4 cup soy sauce
5 TBL sea salt
2 TBL course ground black pepper
1 TBL ground cayenne pepper
2 TBL Colman's mustard powder
2 TBL dark brown sugar
2 TSP Cure #1
2 Cups soy protein concentrate
In retrospect, after frying up a couple of taste patties, I shouldn't have cored and seeded all the jalapenos. Not nearly as much heat as I was hoping for. But very tasty. The links are still in the cooker which is now running ~200° until they hit 152° internal.
I say it's running at ~200° now because most of the day it's been running 250-275° to cook a 10lb pork butt.
The butt is now resting comfortably in a cooler until lunch tomorrow.
10 jalapenos, cored and seeded
1 large white onion
6 cloves garlic
1 cup + a bit more chicken stock
1/2 cup rice wine
1/4 cup soy sauce
5 TBL sea salt
2 TBL course ground black pepper
1 TBL ground cayenne pepper
2 TBL Colman's mustard powder
2 TBL dark brown sugar
2 TSP Cure #1
2 Cups soy protein concentrate
In retrospect, after frying up a couple of taste patties, I shouldn't have cored and seeded all the jalapenos. Not nearly as much heat as I was hoping for. But very tasty. The links are still in the cooker which is now running ~200° until they hit 152° internal.
I say it's running at ~200° now because most of the day it's been running 250-275° to cook a 10lb pork butt.
The butt is now resting comfortably in a cooler until lunch tomorrow.
