Texas Hot Link Sausage (percentage of weight to meat):
2838g brisket trim
57g salt (2%)
7g pink curing salt (0.25%)
32g yellow mustard seed (1.1%)
31g coarse black pepper (1.1%)
26g granulated garlic (0.9%)
26g granulated onion (0.9%)
20g cayenne (0.7%)
12g crushed red pepper (0.4%)
11g mustard powder (0.4%)
113g non-fat dried milk powder (4%)
284g ice water (10%)
Things I Use:
- Sausage Stuffer
https://amzn.to/40u5Zke
- Sausage Casings
https://amzn.to/3Hg2WDm
- Sausage Pricker
https://amzn.to/3YjFwV4
- Charcoal Torch
https://amzn.to/3X2hwEF
- Nitrile Gloves
https://amzn.to/3WIUEKN
- Trimming Knife
https://amzn.to/3GdCs4T
- Slicing Knife
https://amzn.to/3Z9LiZV
- Chef's Knife
https://amzn.to/3Gwp6Rx
- Charcuterie Book
https://amzn.to/3kMH9vl
- Camera
https://amzn.to/3TNyGpn
-35mm Lens
https://amzn.to/3JODFBz
-24mm Lens
https://amzn.to/3Kpu8T7
-Microphone
https://amzn.to/3lIkq4F
-Tripod
https://amzn.to/3zEfMrr