Ingredients

  • 10 lbs of Pork
  • 5 tbsp kosher salt
  • 1 tbsp ground white pepper
  • 2 tbsp rubbed sage
  • 1 tsp ginger
  • 1 tbsp nutmeg
  • 1 tbsp thyme
  • 1 pint ice water
  • 1 tbsp ground hot red pepper

The Fun Part

  1. Mix with meat while frigid (the colder it is, the less it will stick to your hands)

  2. make patties, or use sheep casing for sausages

Notes

One method to prepare sausage for storage, is to use a 2" thick plastic pipe and slice in half. Cap at each corner with the appropriate cap, and then get screw ties to keep the middle part secured. Pack with sausage, free for 4-5 hours. When finished freezing, pull caps off, undo ties, and split the pipe apart to extract meat. Cut meat with knife into 1/4" medallions. Store/ freeze in ziplocks for future usage. 



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