The past six months my wife and I have really wandered into meat heaven. We've been doing all sorts of things that we hadn't tried before; making kalua pork, smoking pork butts and beef briskets, curing loin into Canadian bacon and curing bellies into streaky bacon.
Pretty much everything has been a success so far and I'm looking for what the next "logical step" would be. Some of these cured sausage recipes look intimidating and I'd like to start with something foolproof, relatively quick, and hopefully that doesn't require a lot of new equipment.
Equipment wise I have access to: gas and charcoal grills, an A-maze-n pellet smoker, fridge and freezer, food processor, KitchenAid stand mixer, and the regular things you would expect in a well stocked kitchen. I don't have a meat grinder or sausage stuffer, nor any way to control temperature/humidity other than the refrigerator.
I wonder what anybody would recommend as the next step up in curing past pork loins and butts? Are there certain sausage recipes that are considered most beginner friendly?
Submitted September 24, 2014 at 03:39AM by ShitlordX http://ift.tt/1r65Dwr Charcuterie
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