Sujuck

lamb Feb 25, 2021
Lamb and Beef Sausage

60% Beef, 40% Lamb

Ingredient Ratios

Ingredient Percentage (%)
Salt 2.5%
Cure #1 0.25%
Dextrose 1%
Black Pepper 0.5%
Red Pepper 1%
Cumin 1%
Garlic 1%
Allspice 0.5%
Cinnamon 0.1%
Cloves 0.1%
F-LC 1.25g/5kg

Stuffed Lamb Sausages

Fermenting at 70 degrees for 48 hrs
Curing

Weight Loss Log

Batch ID Mass (02/02/21)
A 480g
B 726g
C 412g
D 122g
E 152g
Batch ID Mass (02/08/21)
A 379g
B 646g
C 344g
D 100g
E 134g
Batch ID Mass (02/22/21)
A 300g
B 482g
C 274g
D 77g
E 95g
Batch ID Mass (03/01/21)
A 282g
B 646g
C -
D 69g
E 73g
Batch ID Mass (03/18/21)
B 416g (57% weight)

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