Memphis Sausage & Cheese Plate with Homemade Sausage | Swine & Bovine Barbecue

Sausage:
2,982g pork butt and spare rib trim
60g kosher salt
7.5g pink curing salt
28g granulated garlic
19g coarse black pepper
14g cayenne
14g paprika
10g crushed red pepper
30g brown sugar
119g dried milk powder
298g ice cold water
Memphis Dry Rub:
1/4c paprika
1T granulated garlic
1.5t celery salt
1.5t chili powder
1.5t table grind black pepper
1t granulated onion
1t dried thyme
1t dried oregano
1t ground mustard
1t mustard seeds
1t MSG
.5t celery seed
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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