At last, a sausage with “torque”. Cold smoked bacon, Irish whiskey and my own blend of hot peppers from my garden. It’s not easy to find the right balance when you’re working with such powerful flavors, but I must say I succeeded. A pure delight not for everyone.
Whiskey sausage, bacon and hot peppers
75% pork (ham or butt)
25% pork back fat
100g/kg cold smoked butcher’s bacon
25g/kg sea salt
2.5g/kg pink salt #2
2g/kg msg
3g/kg tribal black pepper
5g/kg sugar
8g/kg strong mixed chili powder
4g/kg garlic powder
3g/kg onion powder
1g/kg ground mace
85ml/kg Irish whiskey
by SpaceZombiePig
6 Comments
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Nice!!!!!
What causes the meat to turn brown in the middle?
I’m saving this one for future experimenting
Looks delicious!
Dude that’s awesome