How to Make Dried Sausage | Cured Meats | 2016

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  • Published on:  6/13/2016
  • PLEASE NOTE - YOU SHOULD USE 1 TEASPOON OF CURING SALT PER 5 LBS OF MEAT - I SAID TABLESPOON AND THAT IS NOT CORRECT. ALWAYS FOLLOW MANUFACTURERS GUIDELINES WHEN UTILIZING ANY CURING AGENT. THANK YOU!

    How to make Cured Sausage at home.

    Grinder: Lem Big Bite No. 5, purchased in 2016 at Field and Stream.

    Spices/Seasonings Used:

    Curing Salt: 5 teaspoons
    Sicilian Sea Salt (any sea salt will due): 11 oz. / 312g
    Paprika: 4 oz. / 113g
    Red Pepper Flakes (optional, for heat); 2 oz. / 56g
    Black Pepper (finely ground): 2 oz. / 56g
    Fennel (leave whole): 4 oz. / 113g
    Fennel (ground): 1.5 oz / 43g
    Cayenne Pepper: 1 oz. / 28g
    Juniper Berries (whole): 1 oz. / 29g
    Black Pepper Corns (course/roughly ground): 1.2 oz. / 34g
    White Pepper Corns (course/roughly ground): 1 oz. / 28g

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