Hatch Chili Sausage

[Fatback Joe]

So I think I want to try this.
Please double check my cure amount for me.

I figure a 2# batch will be roughly 907 grams and need 2.2675 grams of cure #1. Right?

Also I have butter milk powder. Is that a reasonable sub for goat milk powder?

I may make a batch of bulk sausage and if I love it like I think I will then the stuffer makes an appearance...

Yes, your number is correct.

Buttermilk powder is a suitable sub. I got goat milk one time when I couldn't get buttermilk. I might be able to tell a difference in side by side tasting, but I didn't really notice anything when I made the switch.

Good luck.

 

[SMOKE FREAK]

Yes, your number is correct.

Buttermilk powder is a suitable sub. I got goat milk one time when I couldn't get buttermilk. I might be able to tell a difference in side by side tasting, but I didn't really notice anything when I made the switch.

Good luck.

Thank you

 

[4ever3]

Got three books on the way from the library, if I like them, and think it’s something I wanna do and decide I need them?

I’ll buy them (and Send Joe the bill!) :mrgreen:

 

[Stingerhook]

Anytime you want to send some my way.

 

[Fire and Ice]

Nothing like fresh sausage!

 

[Pig_Farmer]

Those look absolutely amazing. I'm with you, I want the green chile to stand out. Not take over, but stand out. Looks great, Joe.