@@mamabear52 no test strip that I know of. With a meat cure like this, you can tell that it is fully cured when it is pink all the way through. The center will be brown if the cure hasn't had time to fully penetrate. As far as ferments go, dark colored mold is one sign that things have gone bad.
What a fun video. Quick question, how did you like the acidity of your finished product. I would imagine it had a relatively tart flavor being that you used LHP-Dry (one of my fav's for making sourly sausages) and 2.35% dextrose. Using 1% dextrose will take the ph down to 4.6 in 18-24 hours so I can imagine this version had a beautiful tangy quality about it, maybe like a Lebanon Bologna or a summer sausage perhaps. Would love to hear how you would describe it.
@@2guysandacooler The tartness really popped. I'd describe it as "bright". Lovely stuff. I'm planning one with massive garlic content, because I like the way it plays with that sour smack.
Nice we’re getting into our sausage making season here. We always make in fall/winter when it’s cold/wet outside. Will have to compare notes and give this one a try. Great recipe and video thanks for sharing.
That one is a Le Thiers knife that I was gifted from some friends who picked it up while they were back home in France. Here is a link: www.laguiole-attitude.com/en/french-regional-and-mythical-handmade-knives/11072-4056-thiers-knife-birch-handle-3700562719613.html#/1104-gravurenewps-no_engraving/1111-optiongravureimage-without
Something like this, you don't need exact weights. You need rough ratios. There's a minimum and maximum for each ingredient. Heat by volume is another one, which really doesn't take much.
Such an excellent video from the USA without meat and cheese. When the politicians decide to do the next nuclear war me and my dog will be swimming across the atlantic to meet up for some good food from the garden, river and woodlands. Great choice of background music. You rock. PS That rump roaster flip off top was epic.
The hotter the better, so what surgery did you have on your left hand? I have a scar from a surgery almost identical to that and it was a tumor that I had removed
@@jamesbrandon8520 that was a surgery to relieve pain in that joint, however it looks like I'm heading towards a replacement surgery in the near future.
Looks great! Have you ever tried salsa with green hatch chilis? I saw your hatchdogs video from 6 yrs ago. Those look great! Btw, how did you get the scar on your left wrist?
Just made a 14# batch and absolutely better than my previous 3 years of other recipes. Last year was a cheesy jalapeño recipe of some butchers and was fair at best. This recipe is fantastic I upped the mustard seed a slight bit but followed everything else. Cold smoked for 2 hours, added heat for another hour then brought into the oven for final finishing. Cooked slightly too long to 159 but was still fabulous. Can’t wait to share
Pressure canning you don’t need to pre-sterilize the rings and lids. Water bath canning you do. You show the important step of wiping the jar mouths after filling to get a good seal.
A follow-up question. I don't have a barbecue pit or a smoker, condo living is not always as great as it's cracked up to be. Would it be good to add a measured amount of liquid smoke, and sous vide the sausage,to 160°, or is that flirtin' with disaster?
Watched this 1 year and 2 days to late! Eye of round was on sale last week. Still, I will try this before winter hits. I have never cured an eye of round, but it sounds great!
