Hog Jowls And Bacon
Hello Ross,
Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)
I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???
I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.
I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.
Still have a lot of collagen casings left. I'll be more careful next time around.
The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.
Thanks for responding Ross.
Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)
I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???
I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.
I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.
Still have a lot of collagen casings left. I'll be more careful next time around.
The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.
Thanks for responding Ross.
Ross,
I put the sausages into the oven at 160 F till IMT was 138 F after 4 1/2 hours - I could not
get the IMT to150 F for some unknown reason.
I took them out and they smelled like ice cream sausage! TOO MUCH POWD. SKIM MILK
I would guess. I am cold smoking half of the sausages for about 8 hours.
I hope this does not turn into another frutiless endeavor.
On to plan "B" !!!!
I put the sausages into the oven at 160 F till IMT was 138 F after 4 1/2 hours - I could not
get the IMT to150 F for some unknown reason.
I took them out and they smelled like ice cream sausage! TOO MUCH POWD. SKIM MILK
I would guess. I am cold smoking half of the sausages for about 8 hours.
I hope this does not turn into another frutiless endeavor.
On to plan "B" !!!!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Doug,
Sorry to hear about the "lost in space" episode!
Why not do what Ross and I do? We simply compose everything we'd like to say, in a "word" document format. (as if you were writing a letter in a blank document).
The whole process would go like this:
1. In a "Word" document, write your composition then select the sentences and highlight them with your cursor.
2. "Copy" the selected (highlighted) material. (Don`t use "cut"... in case you need to come back to this document and re-copy it for some reason.
3. Back in Wedliny Domowe, "Paste" the selected (highlighted) material in a new dialogue box.
Hope this helps pal. Keep up the good work.
Best Wishes,
Chuckwagon
Sorry to hear about the "lost in space" episode!
Why not do what Ross and I do? We simply compose everything we'd like to say, in a "word" document format. (as if you were writing a letter in a blank document).
The whole process would go like this:
1. In a "Word" document, write your composition then select the sentences and highlight them with your cursor.
2. "Copy" the selected (highlighted) material. (Don`t use "cut"... in case you need to come back to this document and re-copy it for some reason.
3. Back in Wedliny Domowe, "Paste" the selected (highlighted) material in a new dialogue box.
Hope this helps pal. Keep up the good work.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!