Well today I've begun the search for that goto redhot. I'm more of a salt & pepper sausage kinda guy and this recipe was the exact opposite but I thought I'd give it a try using the following:
(recipe was re-formated to use some leftlover shoulder from last nights salami.)
7 pounds Pork shoulder
1.75 pounds Beef Chuck
2 tablespoons + 1 teaspoon Salt
1/4 cup + 3 tablespoons Chopped Garlic
1/4 cup + 1 tablespoon + 3/4 teaspoon Cayene Pepper
1 tablespoon + 1/2 teaspoon Sodium Phosphates
1 3/4 teaspoons Prague powder #1
1 tablespoon + 2 1/4 teaspoons Cumin, ground
1 tablespoon + 2 1/4 teaspoons Black Pepper
1 tablespoon + 1/2 teaspoon Paprika
1 tablespoon + 1/2 teaspoon Coriander, ground
1/2 teaspoon Allspice, ground
1/4 teaspoon cloves, ground
3/4 cup + 2 tablespoons Ice Water
The sausage fry test was pretty good but not exactly what I'm looking for. Just a little too busy if you get my drift. While very tastey, my search will continue.
(recipe was re-formated to use some leftlover shoulder from last nights salami.)
7 pounds Pork shoulder
1.75 pounds Beef Chuck
2 tablespoons + 1 teaspoon Salt
1/4 cup + 3 tablespoons Chopped Garlic
1/4 cup + 1 tablespoon + 3/4 teaspoon Cayene Pepper
1 tablespoon + 1/2 teaspoon Sodium Phosphates
1 3/4 teaspoons Prague powder #1
1 tablespoon + 2 1/4 teaspoons Cumin, ground
1 tablespoon + 2 1/4 teaspoons Black Pepper
1 tablespoon + 1/2 teaspoon Paprika
1 tablespoon + 1/2 teaspoon Coriander, ground
1/2 teaspoon Allspice, ground
1/4 teaspoon cloves, ground
3/4 cup + 2 tablespoons Ice Water
The sausage fry test was pretty good but not exactly what I'm looking for. Just a little too busy if you get my drift. While very tastey, my search will continue.
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