Granulated VS Store Bought Vs Fresh Garlic Sausage. Garlic Sausage Experiment.

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In this video we made 3 Variations of smoked ready to eat Garlic sausage.
1 using granulated garlic
1 using store bought chopped garlic in oil
1 using fresh garlic from the garden.

Here was the recipe from the video:

Salt 15g/kg
Pepper 3g/kg
Garlic 15g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Soy Protein as a Binder 10g/kg

Step 1 Dry 1 to 2 hrs room temp or up too 150f
Step 2 Smoke 1 to 2hrs 150f to 160f
Step 3 Cook 185f to internal temperature of 160f

If you feel up to it here is a link to Patreon:

https://www.patreon.com/user?u=84459342

Here is a link to my favorite sausage book:

https://amzn.to/3C2SQmk

If you guys need a grinder to get you started on your home sausage making journey here is a link:

https://amzn.to/3ptuhdb

If you guys need a stuffer to make your sausage making process smother here is a link:

https://amzn.to/36UwYOy

If you guys are looking for a nice knife set here is a link:

https://amzn.to/3sPVg4I