Mexi-chorizo Patties and Bulk Sausage
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I have used the same cure / season and it turned out good
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YooperDog I picked up a marked down pork loin last week and also received my Blue Ribbon Maple Cure and Bacon Taste booster last week as well. I plan on doing a Canadian Bacon in the next week or two. As far as Epazote goes, Penzey’s in Milwaukee should carry that. If not try Menard’s they carry everything ! ( I say jokingly). Weisswurst sounds good I always pick some up from Usinger’s every time I’m back in the Milwaukee area. In my opinion Usinger’s make a pretty good product for being a commercial operation.
Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
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Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
YooperDog I do a pecan smoked 3 peppercorn blend of Szechuan peppercorns , Vietnamese black & Vietnamese white peppercorns. I think I’ll use that on my CB. Do you use anything to help the peppercorns adhere to the pork loin? I have some Rib Mountain Maple syrup, from the Wausau area, I might use as the “glue”.
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Bob Stehlik mrobisr I was just over at Usingers earlier this week, I think that I have been down in the Milwaukee area weekly for about a month. The epazote wasn’t to difficult to locate, the kelp, spinach or nettle powder I may have to check the health food shelves. I will have to check Menards, it’s about 30 miles from here. I need to stop in and see if it will cost me a kidney or lung to purchase the wood for my project.
I use the same to create my CB. I give them a good coating of coarse ground pepper after I net them and allow them to dry before smoking.
YooperDog I went with the kelp based on cost and use of the remaining product. The nettle powder was over double the price of kelp and while I might regret it we will see.
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YooperDog I do a pecan smoked 3 peppercorn blend of Szechuan peppercorns , Vietnamese black & Vietnamese white peppercorns. I think I’ll use that on my CB. Do you use anything to help the peppercorns adhere to the pork loin? I have some Rib Mountain Maple syrup, from the Wausau area, I might use as the “glue”.
Bob Stehlik I just net them after brining and just roll them in coarse ground pepper. Pat in on and let them hang in the fridge overnight to dry and smoke the next day. It is a bit messy removing the netting but the majority of pepper is there through the eating process. I would think you could use some maple syrup or maybe honey. I would maybe cook the syrup down a bit to make it thicker or maybe not, your call. Sometimes it can be thin. You could try freezing it and that could work too. Be careful not to burn the syrup.
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