Thanks MickMountain Mick wrote:Mountain Micks Saveloys
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops
and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.
Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all
Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
Please enjoy MM
Mountain Mick;s Saveloy recipe.
Re: Mountain Mick;s Saveloy recipe.
Re: Mountain Mick;s Saveloy recipe.
Bumping this for Mick.jdonly1 wrote:Thanks MickMountain Mick wrote:Mountain Micks Saveloys
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops
and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.
Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all
Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
Please enjoy MM
I changed Mountain Micks recipe, using the Slap Ya Mama instead of his pepper blend.
This makes Top notch Savs mate.
hey MM, you still alive?
proper BBQ forum stuff mate
Cheers
Titch
Titch