pretty simple recipe ( I converted grams to tablespoons for this one )
3lbs ground pork
2 TBSP Kosher Salt
3/4 TBS Instacure #2(long term curing salt )
1/2 cup Le Nez Oregon Pinot Noir ( it was open :)
3TBSP crushed Red Pepper
1tsp ground black pepper
1/2 tsp granulated garlic.
4 tbsp kimchi juice ( thank you Peter)
Mixed it up, drank the rest of the Pinot, and stuffed them into hog middles, squeezed and poked them, tied them up and now into the ghetto fermenter for 2 days before hanging in the man cave( I mean "curing chamber" )
I'm going to do a 2lb batch tomorrow with some aniseseed, cumin, cardamom, cinnamon, and pepper.
Stay tuned.
