last batch was good, but maybe just a little dry with my 88% gb so I added 1lb of lean pork butt to this batch
9lbs gb+1lb pork
(http://i1206.photobucket.com/albums/bb448/grnhs/P1013553.jpg)
hot today so I had to take a quick pic and into the fridge for the night.
(http://i1206.photobucket.com/albums/bb448/grnhs/P1013554.jpg)
This is looking good so far!! Looks like it may need a little more crushed red pepper!!
More Goodies for the Son!
Keep on a rollin".
Quote from: Tenpoint5 on September 12, 2011, 04:07:55 PM
This is looking good so far!! Looks like it may need a little more crushed red pepper!!
8Tblsp/10 lbs-very comfortable tasty heat ;)
Quote from: classicrockgriller on September 12, 2011, 04:49:11 PM
More Goodies for the Son!
Keep on a rollin".
rollin on!! more pistachios after sausage smoke tomorrow.
and Carla found me veri veri teryaki at the store today, soooo that other sirloin boulder in the freezer may have a mission!
I love vacation time ;D
into the smoker this morning
(http://i1206.photobucket.com/albums/bb448/grnhs/P1013557.jpg)
and blooming now
(http://i1206.photobucket.com/albums/bb448/grnhs/P1013558.jpg)
Ok never tasted this before. Someone enlighten me please. It looks very good and I have never meet a sausage I didn't like. LOL But what to expect would be nice.
hey viper,
It is a recipe out of the kouta's 4th edition, pg 295.
it is supposed to be with venison and pork fat and in 21mm casings.
I didit that way the first time, but wanted a bigger sausage and I love the flavor of this. Has a little heat but nothing that stays with you.
have made this alot and with lean gb it is not bad to overeat it.
I would call this my go to sausage.
It is vac paced and ready for the road trip thursday or friday.
Dave
Dave it all looks good to me, for whatever thats worth, being an old Pennsylvania dutchmen I know a good sausage when I see one...well done..
Those look excellent, might have to open my book to page 295 ;)
thankd g-9 and key
they are worth a try