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ive been tinkering with homemade pasta lately and got good enough at the dough. i made a sundried tomato and mild italian sausage sauce that is pretty fair. a local grocery shop grinds their own mix and the flavor is spot on but the last few batches are wildly off. this batch has too much filler which makes it dry and almost to the point of mealy. enough of that though. im on a mission to make a reuben dog.
i made a a few corned briskets last fall and finally got the right brine together. great sandwiches and hash yadda yadda. about the same time, i got a pork tenderloin and was making canadian bacon out of it and took a third of it and corned it. it came out with a proper corned taste and wasnt near as salty as the brisket was. it was too rich. it needed more of the salt which pork tends to absorb.
2 days ago i chunked up a pork butt and put it in a corned brine. it was a little over 6 lbs and i took off a pound of the fat. i am at 5 lbs of shoulder and going to let it brine for 10 days.
my plan is to cube it and mix 4 oz of the corning spice with the 5 lbs. the place that makes the mild sausage will grind and case it.
some of you have made sausage before from deer or hogs and am i missing anything? i think the shoulder is about 80/20 now and i saved the pound of fat i cut off. i am looking at a brat grind not a bologna texture.
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