Translating from a cure/marinade/rub to sausage seasoning?
Posted: Tue Dec 12, 2006 3:44 pmKinda new to sausage making. Mostly into making fresh bulk sausage, and smoking it as crepinettes.
What I'm wondering is migrating some of my favorite marinated meat recipes to making bulk sausage. What do the masters here say about adjusting seasonings for marinating a cut of meat vs. incorporating into sausage? Any rules of thumb, or is it strictly suck it and see?
I tried my favorite Vietnamese marinade on some ground pork, and was pretty happy with the results, maybe a little underspiced vs. how it usually turns out as a marinade if given enough time to work.
Another project I'm taking aim at is something to get the flavor of a good pastrami in bulk sausage form, for keeping smaller portions in the freezer for a quick toss on the smoker.
What I'm wondering is migrating some of my favorite marinated meat recipes to making bulk sausage. What do the masters here say about adjusting seasonings for marinating a cut of meat vs. incorporating into sausage? Any rules of thumb, or is it strictly suck it and see?
I tried my favorite Vietnamese marinade on some ground pork, and was pretty happy with the results, maybe a little underspiced vs. how it usually turns out as a marinade if given enough time to work.
Another project I'm taking aim at is something to get the flavor of a good pastrami in bulk sausage form, for keeping smaller portions in the freezer for a quick toss on the smoker.