Manitoba Style Chunk Ham Garlic Sausage
Time to use up some pork legs I got on sale some time back.
Step 1-Skin and do a Garlic Marjoram Collagen Extraction
Step 2-Bone and cure ham chunks
Step 3- Grind meat and make Sausage Farce
Step 4-Grind Chilled Collagen Extracted Skin
Step 5- Combine-Farce, ham chunks and ground skin.
Step 6 -Ferment 3 days
Step 7-Stuff and 48 hour Oak Cold Smoke.
Step 8-Poach , Refresh and Bloom
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