Рет қаралды 8,769
Texas Hot Link Sausage (percentage of weight to meat):
2838g brisket trim
57g salt (2%)
7g pink curing salt (0.25%)
32g yellow mustard seed (1.1%)
31g coarse black pepper (1.1%)
26g granulated garlic (0.9%)
26g granulated onion (0.9%)
20g cayenne (0.7%)
12g crushed red pepper (0.4%)
11g mustard powder (0.4%)
113g non-fat dried milk powder (4%)
284g ice water (10%)
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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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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-Microphone
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-Tripod
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