RVing and smoking, what a great way to spend winter. Normally I dont share a recipe until it comes out of the smoker but I just sampled some fresh and good Gawd... ITS AWESOME! My wife who is the smoke queen of the castle even uttered the rare phrase, " I love this one." I should have made links and kept some for fresh but already I can tell this is going to be a redo soon.
2.5 pounds pork butt
1 pound ground lamb
Dry Ingredients:
1tb garlic powder
1 tb onion powder
3/4 tsp ground cumin
1 tbs lemon pepper
1 tsp pink
Fresh Ingredients
2 lemons zest
1 cup before chopping basil fresh
1 tbs oregano
1/8th cup sun dried tomato
1 tbs rosemary
1/8 cup cooked couscous
4 garlic fresh chopped
* I did not add salt as the feta provides enough for our taste buds.
View attachment 381941
Wet Ingredients
l lemon juiced
1 cups feta
1/4 olive oil
1/2 cup yogart
Mince and stuff using course faceplate.
Add dry ingredients and mix. Then add fresh and mix before adding wet and mixing. This stops any dry ingredients from binding. Couscous Is added as a binder to capture the oil and yogart.
Keeping with the largest faceplate, the Feta doesn't disappear.
Stuffing:
Freeze for 1 hrs prior to stuffing.
stuff into 34-36mmm casings and link into 20" sections. Allow links to air dry until dry to the touch, can be sped up by placing in front of a fan. ( I precut my casings to get them uniform in size).
Smoking:
Hot smoking start at around 120F, and raise smoker temp by about 10 deg f every hour until it reaches 170.
-Do not go above this temp or you may get fat rendering around the outside of the sausage.
Smoke until you get to internal temp of 155 F, Then cool to 100 F before blooming in the fridge overnight.
I had to sample the remains from my stuffer. I'm in love with a greek!
6 hours left in the smoking process... we'll see you when the rings come out later tonight.
Our plan is to slice it in rings, reheat it and serve it in pita bread with tzedeki ( yogurt with, lemon, garlic and cucumber) and Tabuli ( chopped parsely and couscous). It would be awesome served fresh in mini sausage balls too. Thats next time.
More pictures later. Opah!
2.5 pounds pork butt
1 pound ground lamb
Dry Ingredients:
1tb garlic powder
1 tb onion powder
3/4 tsp ground cumin
1 tbs lemon pepper
1 tsp pink
Fresh Ingredients
2 lemons zest
1 cup before chopping basil fresh
1 tbs oregano
1/8th cup sun dried tomato
1 tbs rosemary
1/8 cup cooked couscous
4 garlic fresh chopped
* I did not add salt as the feta provides enough for our taste buds.
View attachment 381941
Wet Ingredients
l lemon juiced
1 cups feta
1/4 olive oil
1/2 cup yogart
- mix well rest overnight in fridge
Mince and stuff using course faceplate.
Add dry ingredients and mix. Then add fresh and mix before adding wet and mixing. This stops any dry ingredients from binding. Couscous Is added as a binder to capture the oil and yogart.
Keeping with the largest faceplate, the Feta doesn't disappear.
Stuffing:
Freeze for 1 hrs prior to stuffing.
stuff into 34-36mmm casings and link into 20" sections. Allow links to air dry until dry to the touch, can be sped up by placing in front of a fan. ( I precut my casings to get them uniform in size).
Smoking:
Hot smoking start at around 120F, and raise smoker temp by about 10 deg f every hour until it reaches 170.
-Do not go above this temp or you may get fat rendering around the outside of the sausage.
Smoke until you get to internal temp of 155 F, Then cool to 100 F before blooming in the fridge overnight.
I had to sample the remains from my stuffer. I'm in love with a greek!
6 hours left in the smoking process... we'll see you when the rings come out later tonight.
Our plan is to slice it in rings, reheat it and serve it in pita bread with tzedeki ( yogurt with, lemon, garlic and cucumber) and Tabuli ( chopped parsely and couscous). It would be awesome served fresh in mini sausage balls too. Thats next time.
More pictures later. Opah!
Attachments
Last edited: