How to make great sausage ⬇️ . . . Gear (that I use) • Grinder (MEAT! 0.5 HP) • Stuffer (Hakka 7lb) • Casings (32MM hog casings) • Scale Steps 1 and 2 are always the same, that’s why they’re listed 1st. Order of ops is Flavor Research>Weigh Ingredients>Grind>Stuff>Cure>Smoke 1. Grind (by wt): • 4 parts meat • 1 part fat 2. Mix (% of meat fat wt) • 1.75% kosher salt • 0.25% pink curing salt • 4% Non-fat milk powder • 10% ice cold water Flavor Profile: I do internet recipe research to home in on t
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