German Bratwurst Mild pork sausage with creamy texture and spice harmony. Ingredients: Pork Shoulder: 7.6 kg / 16.8 lb Pork Fat: 2.0 kg / 5.3 lb Salt: 140 g / 10 tbsp Pepper: 20 g / 4 tsp Nutmeg: 8 g / 2 tsp Ginger Powder: 4 g / 1 tsp Marjoram: 8 g / 1 tbsp Ice Water: 800 ml / 3.5 […]
Cabanossi Beef Trim: 10 kg / 22 lb Salt: 136 g / 9.5 tbsp Curing Salt: 20 g / 2 tsp Black Pepper: 20 g / 4 tsp Garlic Powder: 20 g / 4 tsp Sugar: 32 g / 6 tsp Coriander: 10 g / 2 tsp 250 ml Medium Cream Sherry (Optional) Method: Grind 6 mm, stuff 18-22 mm, smoke at
Spanish Chorizo Fresco Ingredients: Pork Shoulder: 7.5 kg / 16.5 lb Back Fat: 2.5 kg / 5.5 lb Sweet Paprika: 100 g / 10 tbsp Garlic: 50 g / 1.5 tbsp Oregano: 120 g / 8 tbsp Salt: 140 g / 10 tbsp Pepper: 30 g / 1 tbsp Steps: Mix thoroughly. Method: Grind through 6-8 mm, rest 12 hours, stuff 28-32
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Dry Sausage Beef Trim (80/20): 10 kg / 22 lb Salt: 140 g / 10 tbsp Coriander: 60 g / 4 tbsp Black Pepper: 32 g / 8 tsp Nitrate: 8 g / 4 tsp Brown Sugar: 40 g / 8 tsp Vinegar: 240 ml / 1 cup No Water. Method: Grind through 4.5 mm, stuff 18-22 mm, dry at 18-30°C /
Yield: 10 kg / 22 lbCasing: Sheep 22-24 mm, Pork 28-30 mmCooking Temp: 71°C / 160°F Ingredients: Beef (lean): 2.8 kg / 6.2 lb Pork shoulder: (with fat) 1 kg / 2.2 lb Pork back fat: 0.8 – 1.2 kg / 1.76 – 2.65 lb Coriander seeds, toasted & crushed: 80 g / 2 Tbsp Black
Yield: 10 kg / 22 lbCasing: Sheep 22-24 mm, Pork 28-30 mmCooking Temp: 71°C / 160°F Ingredients: Pork shoulder: (with fat) 1 kg / 2.2 lb Pork back fat (86/14): 1.8 kg / 4 lb Coriander seeds, toasted & crushed: 100 g / 7 Tbsp Coarse black pepper: 50 g / 5 Tbsp Ground cloves: 50
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Limpopo Wagon Wheels PREP TIME4 Hours SERVESHungry Eyes SUITABLE FORKeto & Gluten Free INGREDIENTS 7.5 kg Beef and 2.5 kg sheep tail fat 100 g Coarse salt 10 g Ground allspice 10 g Coriander 15 g Freshly ground Black Pepper 100 ml Worcestershire sauce 200 ml Vinegar 10X1 kg salami casings #43 METHOD Using a
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Red Deer Dry Sausage PREP TIME 90 minutes SERVESHungry Eyes SUITABLE FORKeto & Gluten Free INGREDIENTS 7.5 kg venison, 2.5 kg beef body fat 100 g coarse salt 10 g ground allspice 10 g ground coriander 5 g ground gloves 10 g grated nutmeg 15 g freshly ground black pepper 300 ml grape vinegar
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Preparation Prep: 12 hours 10 minutes Dehydrate: 6 hours Ingredients 1kg beef ⅔ cup soy sauce 1 tablespoon Worcestershire sauce 4 teaspoons garlic powder ¼ cup light brown sugar ½ teaspoon salt Preparation Instructions Cut the beef across the grain into 5mm think slices. Set aside. Mix the soy sauce, Worcestershire, garlic powder, light brown
