5lbs pork butt
2tb kosher salt
1 tsp sugar
4 garlic cloves liquefied
1" slice of fresh ginger liquefied
1 level tsp cure #1
1/2 tsp white pepper
1/2 tsp chinese 5 spice
1/2 tsp toasted red chili flakes - ground
1 tsp toasted mustard seed - ground
1/2 tsp toasted coriander seed - ground
1/4c shao xing wine
3/4c ice water
1/2c non fat dairy milk (liquid retention/binding agent)
Chopped pork butt with ice for grinding. 5lbs
Ground through the 1/4" plate once and mixed thoroughly. Then placed in the fridge overnight for the cure to do its work and flavors to meld.
Test fried a piece and it was good to go, nothing overpowering which I was concerned about the ginger and garlic. I would have added more heat but my wife doesn't like spicy. I formed 3 chubs for patty sausage.
Loaded the rest in the stuffer for @Bearcarver inspired casingless snack sticks.
Snack sticks formed. My mistake in not spraying the sheets with Pam and then moving the sticks to a cookie sheet. Once I let them sit in front of a fan to form a pellicle I couldn't get them off in the same shape because they were very sticky. I ended up smoking them on those trays.
Hickory smoke! (Smoker temp 180) Once they hit IT 120 I could transfer them to racks to get the underside.
Cooked the sticks to IT 155 and then put them in a ice bath to stop cooking. Chubs were 120 IT when pulled and will be frozen and treated like uncooked fresh sausage for cooking purposes.
Blooming after their bath.
bagged and tagged!
Thanks for viewing!