Decided to take the whole day and make some goodies for myself and friends.
First....lot's o poke to grind.
Sausage meat went through the 3/8" plate.
And now the ingredients:
2.2 lbs. well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water
I had @5.5lbs of pork, so I multiplied this 2.5
I'm getting pretty good at this stuffing gig.
Closer look.
Going to let these air dry in the frig for a bit while I make some other goodies..
This is one of Kevin's recipe's that I have made before. It's the #1 request from friends who've tried it!
So here goes.
Pork went through the fine plate and I added some 80/20 GB.
Added BBQ sauce, Srirachi, Legg #116, cure, Water and NFDM.
Mixed.
Going to give this a rest in the frig while I cube up some Extra Sharp Vermont White Cheddar.
And eat something.
So, after an hour or so...I took the meat out of the refrig and added the cheese and a little ECA. Mixed it gently.
Ready for the stuffer.
Using 19mm mahogany collagen casings. I have to admit, I really had to use some muscle to stuff these bad boys.
After the 2nd smoke cycle. Taking on some nice Pecan smoke color.
@6.5 hours later, they hit 152 and were ready to come out. Blooming downstairs.
A better look.
Going to let these hang for a bit and then into the refrig overnight in a paper bag to get all happy happy.
Did a quick flash freeze on the sausage and got them ready for packing away.
Will take some more pics tonight of the finished snack stixs.
Tanks fer lookin'.
First....lot's o poke to grind.
Sausage meat went through the 3/8" plate.
And now the ingredients:
2.2 lbs. well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water
I had @5.5lbs of pork, so I multiplied this 2.5
I'm getting pretty good at this stuffing gig.
Closer look.
Going to let these air dry in the frig for a bit while I make some other goodies..
This is one of Kevin's recipe's that I have made before. It's the #1 request from friends who've tried it!
So here goes.
Pork went through the fine plate and I added some 80/20 GB.
Added BBQ sauce, Srirachi, Legg #116, cure, Water and NFDM.
Mixed.
Going to give this a rest in the frig while I cube up some Extra Sharp Vermont White Cheddar.
And eat something.
So, after an hour or so...I took the meat out of the refrig and added the cheese and a little ECA. Mixed it gently.
Ready for the stuffer.
Using 19mm mahogany collagen casings. I have to admit, I really had to use some muscle to stuff these bad boys.
After the 2nd smoke cycle. Taking on some nice Pecan smoke color.
@6.5 hours later, they hit 152 and were ready to come out. Blooming downstairs.
A better look.
Going to let these hang for a bit and then into the refrig overnight in a paper bag to get all happy happy.
Did a quick flash freeze on the sausage and got them ready for packing away.
Will take some more pics tonight of the finished snack stixs.
Tanks fer lookin'.
