u/pt_utter

I thought I’d make this it’s own post for the recipe

700g lean pork

300g back fat

Coarse grind

22.5g salt

2.5g cure #1

3g paprika

2.5g black pepper

10g whole mustard seed

I stuffed into 32mm hog casing as that’s what I had on-hand.

After stuffing, let cure 24 hours.

Light, cold smoke for 12 hours, then rest 12 hours. Do this 3 times.

Let dry at least 7 days.

My German wife loves these, great in soups, and according to her, they’re pretty authentic

Seems to not be a good week. I have a batch of Mett in the curing chamber (converted fridge) and went to check on it.

Humidity was at 92%. Red light on the Eva-dry is flashing.

Manual just basically says “broken. Discontinue use and contact us for repair”

Anybody have recommendations for units other than Eva-dry?

I’ve had this one for about 3 years. Not bad I guess but also not awesome for infrequent use

Anybody have meat mixer recommendations? I had shoulder surgery recently and have found it almost impossible to thoroughly mix for sausage. The last batch I made, I split into small amounts and ran through the kitchenaid, but that's somewhat less than ideal especially with large batches. (this is also a chance to get new 'stuff' ;-)

seems that 10-15lb mixers are somewhere in the $120 neighborhood. I would probably pick up a manual mixer with gearing so I can look at putting a motor on it at some point too.

thanks!