The perfect addition to a charcuterie board or a cold cut sandwich!
Pork Shoulder Boneless 100%
Based off the weight of the total meat ratio.
Kosher Salt 1.8%
Baking Soda 0.2%
Curing Salt #1 0.25%
Cayenne Pepper (0.2%)
Chili Flake (0.2%)
Garlic Powder (0.3%)
Dehydrated Milk Powder (1.5%)
Cold Water (10%)
Take the freshly ground meat and place it in a bowl with kosher salt and baking soda. Mix until a bind starts to form.
Then add the rest of the ingredients and mix until thoroughly bound together.
Stuff sausage into 70mm-100mm synthetic casing and make 4-6 lb chubs.
Tie off the chub and let it hang overnight in refrigerator uncovered to let it set up.
Sous vide the chub in a 160°F water bath until the internal temp is 155°F.
Put it in the refrigerator until the internal temp is 38°F and then slice thin on a deli slicer. This is incredible alone on a charcuterie board or on a Italian cold cut type sandwich!
You can find a full video showing this recipe on my YouTube channel here.