I would like to start off saying this recipe is awesome! Thanks for sharing your recipe ShooterRick! I ground up a 10 pounds of Pork Shoulder and doubled the spices listed in the below link... The only thing I did a little different was I added 6 diced up jalapeno's to the mix (also suggested by Rick). It took a little practice not popping the hog casings or getting too much air in the casings but after a couple pounds of meat I got the hang of it... Still need practice twisting them up but I'm sure it will come with time. Enjoy! Happy Smoking, Kean (AKA Smokin - K)
Original thread that gave me the idea:
http://www.smokingmeatforums.com/t/100076/shooterricks-attitude-brats-recipe-and-pics-on-the-grill
I didn't take any stuffing pics as the wife was gone and my hands were pretty dang messy and busy... Here's where the magic happened..
My mouth is watering as I post these pics... Truly the best Brat I have ever had the pleasure of eating... They are now all Vacuum sealed and in my freezer... Well... Most of them! Take Care, Kean
Original thread that gave me the idea:
http://www.smokingmeatforums.com/t/100076/shooterricks-attitude-brats-recipe-and-pics-on-the-grill
I didn't take any stuffing pics as the wife was gone and my hands were pretty dang messy and busy... Here's where the magic happened..
My mouth is watering as I post these pics... Truly the best Brat I have ever had the pleasure of eating... They are now all Vacuum sealed and in my freezer... Well... Most of them! Take Care, Kean