That’s, my friends, how candies look like in the household where someone is obsessed with the “salumiere stuff.” The sausages are made with my daughter’s favorite spices.
Two boston butts (without the neck, total weight that went to these “candies” 3860) was cubed and received the following: 2.5% sea salt; 0.25% cure #1 (for a week and half of dry-curing, there is no need for cure#2); 0.5% BP; 0.25% pimento de la vera picante; the same amount of the sweet pimento (Olesya likes chorizo); 0.2% sugar; 0.1% garlic powder; 0.1% onion powder (she eats even ice-cream with onions…). Next day went through grinder ( 5mm); added burgundy (until the forcemeat was adequate) and F-LC, stuffed into sheep casings, fermented for two days, kept in “chamber” for a week and a half. .
The product is very “porky,” with spices just “leading the way” and not overpowering the meat. A perfect candy for a carnivore.