Omelet wrote:
> Made #21 of smoked beef garlic basil sausage. Same recipe as last time,
> but I tweaked it by seriously upping the basil and doubling the garlic.
> While it was good last time, it was not quite what I was after. I also
> smoked the entire batch this time.
>
> Picassa album link:
>
> <http://picasaweb.google.com/OMPOmelet/SmokedSausage09202009#>
>
> Or:
>
> <http://tinyurl.com/mdnn3b>
>
> Recipe:
>
> Per 1 lb. of meat:
>
> 1/4 tsp. sea salt
> 1/4 tsp. white pepper
> 1/4 tsp. dried rubbed or powdered sage
> 1/4 tsp. powdered thyme
> 1/2 tsp. powdered or whole celery seed
> 1/8 tsp. allspice
> 1 tsp. granulated garlic
> 1/4 tsp. paprika
> 1 Tbs. dried basil leaf
>
> Cube meat into 1" to 2" cubes and mix spices in well prior to grinding.
> Set the grinder up to stuff pork casings as the meat is ground.


Whoa. That's some serious garlic.

Is 1/4 tsp enough salt to make the meat sticky (there's a technical word
for that) so the sausage hold together?

Most of my sausage making lately (as in several years, but I haven't
made any this year yet) has been spiced primarily with mustard, black
pepper, garlic, and nutmeg. The mustard and nutmeg replace the rubbed
sage that I used to use. I'm still working on a bag of TenderQuick that
I bought 10 years ago. When I finally use it up, I'll start mixing my
own salt and Prague Powder cure.

I have 3 pork butt roasts in the freezer that are destined for salami
this winter... (don't dare make salami without curing salts)

Bob