To give ya a bit now
13 pound boston butt from sams
ground it up with a kitchenaid food grinder attachment on the coarse setting
Ran it through twice to grind up the fat a bit more
was only 4.25 pounds but I spiced it like it was 5 pounds
5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.
Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch of Prague Powder#1 (see note) (optional)
1/2 Cup Ice Water
Took a patty and cooked it in a skillet to check the flavor. Waaaaaaaay toooooo much thyme and it overpowered the flavor. But the spice was kicking and overall it was good.
Let sit for two days with cling wrap on the meat in the bowl and foil sealing the bowl.
The smell filled the whole fridge in 6 hours so I moved it outside. Thyme kicking.
Got to stuffing with the KA sausage attachment. My first time dealing with pig intestines. Wow. I feel so primal. What is with the "for her pleasure" rib things? They quite tough and fitting them on the stuffer nozzle was a pain, but I got it down. I hear folks say pam, but it only works for the first foot or so. Oh well figured out how to work it. Cat stole the casing bag twice.
I have some hickory, apple, and cherry right now. This is just a first attempt. I love learning ;)
The smoke a kicking and I am in hour 3. Just about to put a probe in to get to 155
Will post the rest.