Homemade Sausage Making

Yet another flavor with a hint of citrus.

Recipe:
Salt 2.5%
Sugar .5%
Cure #1 .32%
coat with
Granular Garlic
Red Pepper Flakes
Fennel
Cover with Orange slices



Equilibrium cure - vac sealed or baggie . 2-3 weeks.
Cook until 152° F or I used souse vide for 3.25 hours at 145°f , start timing after water bath has come back up to temp
Cool and slice
Smoking optional



Texture and moisture was excellent at that time and temp!

Bob K,
looks great! I got pork loin in my local supermarket at 1.49 a pound so... your Orange Fennel on my list to do for the next weekend. Yummy!!!! Thank you for the recipe.

That looks perfect and the color is great.