Like most of the North we were no spared the cold.
Started out with just over 4 pounds of ground pork butt. Added just over 2 pounds of ground beef.
Mixed together by hand and refriderated over night.
Two ingrediants I added from the main recipe are high lighted here
Gave it 4 hours of smoke and 4 hours in the sous vide machine then cold water soak.
End result is very good. Using one of my last two 4 inch baloney casings is the perfect size for lunchen meat.
Thanks for looking.
Started out with just over 4 pounds of ground pork butt. Added just over 2 pounds of ground beef.
Mixed together by hand and refriderated over night.
Two ingrediants I added from the main recipe are high lighted here
Gave it 4 hours of smoke and 4 hours in the sous vide machine then cold water soak.
End result is very good. Using one of my last two 4 inch baloney casings is the perfect size for lunchen meat.
Thanks for looking.