dakota sausage recipe dakota sausage recipe

To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. 1 lb. Ive been considering getting my German Russian friends together to partake in the laborious grind thinking that camaraderie would help alleviate the tediousness. SALT - Salt 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) Add the liquid to the sausage. Do not allow the water bath to get hotter than 170F (77C). Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. 1. If you havent tried it yet, its seriously life changing! We I think that's going to be up to the Lord I guess as look as they let me in the door I'll continue to help." How would you rate BA's Best Breakfast Sausage? 4. Once you'll make this recipe and taste it, take note if you want to adjust the seasonings for next time. This recipe works well with ground turkey and chicken as well. George Just, Stan's Super Valu "I've been basically retired for 18 years.". Why are you hating. No, I make them into patties, then put them on a cookie sheet with parchment paper and freeze and then put them in a freezer bag for storage. [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. I used half the salt in this recipe and it is delicious! Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). Have a few small ones and some medium sized ones. Depending on meat thickness and the drying method, whole-muscle jerky can take 6-12 hours to dry. 8. I added two eggs, crispy rice, crushed coriander and a little dash of cinnamon and made them up on the bbq for a breakfast party. Your Bratwursts are finished. 28-30mm cellulose casing, 1. more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. 3. 8. Go to Recipe 19 / 40 Sausage Cheese Biscuits Hot pork sausage is great in sausage gravy over biscuits, in omelets, or fried crispy and served with over-easy eggs and rye toast. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Then I store them in Ziploc freezer quart bags. Hey - glad to see you here! Excellent recipe! Sure to impress. *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it First of all, thanks to all who have posted recipes and comments in this forum, it has been very helpful. Be safe and discard marinade. Transfer to a plate, leaving the oil in the pan, and cover to keep warm. Combine remaining ingredients in a glass bowl or tub; mix well. Skip a day or two and then smoke it again. Heat the oil in a large saute pan or braiser pan over medium-high heat. Add water as needed if mixture is dry. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. 8. Cut away all visible fat and connective tissue from the beef or venison. 5. In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160, 5-6 minutes on each side. 1/2 tsp onion powder (1.8 g) 2 1/2 tsp onion powder (9.0 g) Use 75-80% lean venison trim to 25-20% pork fat. Combine ground beef/pork with remaining ingredients; mix well until the mixture is sticky and batter like. Boil til soft like gluten. Stuff the sausage very tightly into plastic sausage bags. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Pour over pork mixture and mix until well combined. The word homemade is the key. Ad Choices, Grilled Italian Sausage With Fennel Salad. It can be used to make sausage patties if desired. Cheesy Cheddar Broccoli Casserole. 4. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* 6. Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Famous Wishek sausage recipe unchanged since 1909, UPDATE: Bismarck Police Release re incident at BHS, Judge sets bond for 76-year-old woman accused of killing terminally ill husband, News release from Williston Police Department, Closed Caption Inquiries - (701) 255-5757. I used one tablespoon fresh sage. Use casings that you can cook meat in 6 white casings. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. OnlyInYourState may earn compensation through affiliate links in this article. Swedish potato sausage combines equal amounts of venison, ground pork and potato for a traditional sausage that the sausage makers might not even realize has roots in another nation. Do not allow the water bath to get hotter than 170F (77C). Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. Spanish Sausage Supper A pastor's wife shared her recipe for this colorful all-in-one skillet meal that she frequently brings to church dinners. Remove finished bacon from smoker refrigerate overnight. Cut the head through the jaws so the lower half of head is separated. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe I don't have any fresh or dried sage but I do have dried thyme and I'm not going to break quarantine just for some sage. 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Hold till internal temp of sticks is 152F (67C).*. 4. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) Chill meat/fat to 30F (-1C), grind 2-3 times through a 1/8 (3mm) plate. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Free! If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. Although an army of barbecue sauces has been used to flavor all manner of chicken, burgers, and ribs for ages, its only been within the last few years that these tasty sauces have been used as jerky marinades. 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) Add a small cooked liver and some skin and meat from the head. Will certainly make this recipe again. This is a fantastic recipe and will be my go to. 1 tsp celery seed, ground (2.7 g) 5 tsp celery seed, ground (13.5 g) I have severe sodium issues and so I omitted the salt. As far as I can tell, this is an accurate conversion of the original recipe: Although I don't have grandma's recipe I'm gonna say that this one appears close. Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. The USDA suggests cooking sausage to an internal temperature of 160F (71C). I used this with ground beef as a base for sausage gravy. Hello, does the sausage need to be cooked before freezing. Combine remaining ingredients in a glass bowl or tub; mix well. Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. Test fry a patty to check the seasoning. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). How lazy and shadier can this get?) 9. This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. It wasn't the best but it was okay. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. Hunters may use venison in place of beef to make smoked salami. 4. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) My own ancestors came from the Black Forest and Alsace and settled in and around the farming town of Sulz, which was along the Beresan River in Ukraine. 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. I made this yesterday. 3. To cook, cover with cold water and bring to a boil. Old traditions and small towns tend to go hand in hand. NOTE: Rita Darr suggests far less salt here 1 tsp per lb of beef instead. Add wood chips, close vents, gradually raise temp to 170F (77C). This was very good, as close to the discontinued Hormel sausage as I have found. We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. WATER SHOULD NEVER BOIL. Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. Ingredients: 10 lbs. 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) And Wishek will continue its sausage legacy for years to come. 1 tbsp white pepper (8.1 g) 1/3 cup white pepper (40.5 g) Stuff freshly mixed batter into sheep or collagen casings; twist into 18 (46 cm) links, refrigerate overnight to cure. Trim fat on bottom side of brisket to 1/4 (0.65 cm) thick, place in shallow container, paint surface of brisket with, liquid smoke. German bologna is an exceptional lunch meat. 3. DEXTROSE - Sweetner and Binder so that it holds together. 3. Use 75-80% lean venison trim to 25-20% pork fat. 7. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. When you begin to put together your first batch of sausage its important to stick to the recipe formula. Upon reaching 152F (67C), remove from smoker shower with cold water until internal temperature is 110F (43C). Hold till internal temp of chubs is 152F (67C).*. 5 lbs beef brisket (2.27 kg) 25 lbs beef brisket (11.35 kg), 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg). 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) Thaw and finish by browning in fry pan before serving. 2. Explore other North Dakota small towns with popular eateries that put them on the map. I'm on low sodium so I can eliminate the salt if I choose. I live in Germany and have used another recipe for years. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg). You can order some yourself and find more information at Stans SuperValu site. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg) 1 1/2 cups dark brown sugar (348 g) 7 1/2 cups dark brown sugar (1.76 kg) I used to grind my own Hamburger but not so much any more with beef prices. 8. 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) But the sausage produced in the butcher shop of Stan's Super Valu in the rural town of Wishek is different from all the rest. Next time adding some roasted Hatch chilies! Hold until sausage is 152F (67C) internally. Excellent recipe. This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. Hold until sausage is 152F (67C) internally. Measured up all ingredients 5 times the recipe for our 5 pounds of meat, froze chubs in one pound packages and made several patties. 1/4 cup corn syrup solids (54.4 g) 1 1/4 cups corn syrup solids (272 g) Breakfast Pork Sausage. I still crave its' peppery flavor. Homemade jerky is certainly worth the effort. Its simple enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. 1 1/2 tsp coarse black pepper (3.9 g) 2 1/2 tbsp coarse black pepper (19.5 g) Freeze sausage in resealable plastic bags in . He's still farming at age 84 and here it is: William Brethauer's German Sausage Recipe, 1/2 of a 1.25 oz. To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/ . I have never found canned leberwurst in any grocery store. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. I have heard the story many times of my grandmothers blowing up and how she washed green beans off the kitchen ceiling and walls for days. More in line with American tastes and easy to make at home. 1 tsp onion powder 1 tsp black pepper 1 tsp red pepper flakes 2 tsp cumin 2 tsp ginger 2 tsp marjoram 2 tsp nutmeg 2 tsp oregano 4 tsp basil 4 tsp sage 4 tsp thyme 4 tsp salt Mix and store in an. Take out of water and put between boards with weights on top to make flat. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). If the outside of the hot dogs are greasy, spray them briefly with hot water. 1. 1. We'll see how it goes. Many thanks to drinks and Tas. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. "not for sale, not for sale, I'd be foolish." Here, Mexican chorizo adds incredible flavor and heat to a bell pepper filling of celery, carrot, onion, tomato, and rice. But, I dont have the guts. I highly recommend making: This recipe was originally published in July 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. I grind my own pork to use for many things, and your recipe did not disappoint! The meat can also be canned in pint jars instead of put into casings. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) *Stainless steel bacon hangers are available at online sausage and jerky supply stores. I doubled the recipe, put it all in the bowl of a kitchen aid mixer and ran it on medium speed with dough hook for about 5 minutes. The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. People seriously go crazy over this stuff! Keep in mind that the recipes are written by chilrden or grandchildren of immigrants, and as such are not perfect, so they might need a little tweaking or modification here and there (eg: modern cure versus "saltpetre" or salt only), but they are an accurate representation of sausages that were made on German immigrant farmsteads all across the region, and the memories that come with those recipes are as useful as the recipes themselves. Heat large nonstick skillet over medium heat until hot. 6. 3. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) 1 1/2 tsp granulated sugar (7.35 g) 2 1/2 tbsp granulated sugar (36.8 g) Bend the test piece into the shape of a horseshoe. Glad you enjoyed! 29 / 60. The correct percentage according to your weights would be 3% of total by weight, not 0.03%, When calculating percentages, you have to move the decimal over 2 places to the right (use the percentage button on a calculator if in doubt). For one rural community in North Dakota it. Once poached they will keep in the fridge, tightly wrapped, for up to a week. Combine remaining ingredients in a glass bowl or tub; mix well. 2. My sister decided that he must be thinking he was dying to turn loose of his recipe. Store smoked sausage in a refrigerator 2 to 3 weeks. Cook until brown, about 5 minutes per side. The recipe was a SECRET! *You may use soy-protein concentrate in place of non-fat dry milk. 3. Made your recipe on 3/19/21, a day in advance of cooking! 32-35mm prepared hog casings. patties. 1 teaspoon brown sugar - 4.17 grams (0.00092%) 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg) 5. STEP TWO: Place sausage in pan. finely ground lean pork 3 lb plus 1/2 cup salt 1 lb brown sugar 4 oz black pepper Cut 2 fine bulbs of garlic and cover with hot water in a cup. George Just. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 7. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) * Let stand for several hours. Cook over medium heat until meat is no longer pink; drain if necessary. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. Use a sausage pricker to prick any air bubbles out of the links. I need to start over. To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. Thanks for sharing your comment too. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. baking dish. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! 1 lb fresh beef fat (454 g) 5 lbs fresh beef fat (2.27 kg) All spices together equal 0.03%of total by weight. Definitely keeping this in the repertoire. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Do not allow the water to get hotter than 170F (77C). Instructions. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg) 1 tbsp hickory smoke powder (5.0 g) 1/3 cup hickory smoke powder (25 g) 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) And, when it is less than 2% only certain ingredients need to be named individually. 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) 5. 2. Classical German Sausage Recipe Ingredients: 6 lbs. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Her favorite part about this job is recognizing small businesses that deserve a boost and seeing the positive affect her articles can have on their traffic, especially in rural areas that might have otherwise gone overlooked. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) I love the taste of sausage - just not crazy about pork. @AnonymousPittsburgh, 4. Do not allow the water bath to get hotter than 170F (77C). For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. If you used dried herbs, try using fresh next time and see which you prefer. It's easiest if you use your hands to mix. 32-35mm prepared hog casings. 35-38mm prepared hog casings. Do not allow the water bath to get hotter than 170F (77C). We got a variety of sausages, cold meat sticks, hot dogs, and beef jerky. 2 1/2 lbs fatty pork butt (1.13 kg) 12 1/2 lbs fatty pork butt (5.67 kg) They freeze well in plastic bags at this point. Rinse well with water to clean. I've been looking for a great German/Czech sausage recipe for years and have found the Mother Lode. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Get creative, but taste before you cook and be aware that the flavors will intensify during cooking (i.e., careful with the salt!). 6. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. 1 lb. Remove tongue and brain. Twist the sausages into links. Regardless, I'm happy it happened because this is so much better & incredibly simple. Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. Place pork in a large bowl. Mix well, and then using a sausage stuffer, fill sausage casings with the liverwurst and tie ends. 7. Happy eating! Use 85% lean venison trim to 15% beef fat. 2. 1. 7. 1. Its typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings. 7. I also add mustard seed (1 jar of the size about 1/4 cup) as well as about 4 good TBS of pepper. WATER - usually added to all pork sausages to keep it moist. Pat dry before slicing. Stuff freshly mixed batter into hog casings; twist into 5-6 (13-15 cm) links. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Sign up to have my recipes emailed to you. 7. I hope you enjoy this as much as four generations of our family has over the years. And if you have someone sensitive to the red pepper flakes you could omit as needed (love it with it, but) still a winner. Most of these families were originally from the forested regions of Alsace, Wrttemberg and Bavaria and set up "colonies" in various Russian-held areas at the invitation of the ruling Romanov family. George Just, Stan's Super Valu. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. That's not why sausage is called sausage. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. The best part is always frying up sample patties to ensure the perfect amount of salt, pepper, and garlic. Let it hang in a cool place (but don't freeze it) for a day or two, then smoke it. * 6. When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. In the cookbook, "Food N Customs Recipes of the Black Sea Germans", published by the Germans from Russia Heritage Society (GRHS), Bismarck, North Dakota, page 28; Mike Welder describes how to make leberwurst: Clean the head of a pig by scalding it in hot water and baking soda. Do a taste test by cooking a small thin patty, cool patty briefly prior to tasting. Chill meat/fat to 31F (-0.55C), grind two times through 1/8 (3mm) plate. 1 tbsp paprika (7.2 g) 1/3 cup paprika (36 g) The casing wasn't nearly as crispy as I would have liked, so I put the sausage back in for another . Wow, so impressed with all the great comments and suggestions. Mix all ingredients thoroughly and let stand for a couple of hours before casing. Get more stories delivered right to your email. Add chips, close vents, gradually raise smoker temp to 170F (77C). Be safe and discard marinade. There always was a canned pint jar of leberwurst (liver sausage) in my German Russian home refrigerator. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. STEP ONE: Smoked Dakota Bratwurst. Transfer brisket to Ziploc freezer bag, seal bag, cure at 38F (3C) for 7 days, turning brisket bacon every day. Stuff freshly mixed batter into hog casings and tie off into 18 (46 cm) sausage rings, refrigerate overnight to cure. 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) Go to Recipe 16 / 16 Taste of Home Coffee-Braised Roast Beef 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Bring to a boil. 5 lbs beef brisket (2.27 kg) 25 lbs beef brisket (11.35 kg) document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Chill beef/fat to 34F (1C), grind one time through a 1/4 (6mm) plate. 6. A word of caution to not bash commercial brands for something that you may or may not understand. 1. I'm sure you'll agree homemade is so much better! 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) bacon hanger*, 1.