Hahhaa yeah I kinda thought the same thing but I'm going to try and force myself to make a pack or two last so I can pull them out on a rainy day :DWhat a waste of vacuum bags...... I'll bet those links wont make it past 2 weeks. lol
Boykjo
Hahhaa yeah I kinda thought the same thing but I'm going to try and force myself to make a pack or two last so I can pull them out on a rainy day :DWhat a waste of vacuum bags...... I'll bet those links wont make it past 2 weeks. lol
Boykjo
Hi there and welcome!Thank you for a well written post. I am brand new to this site and came specifically for a Hot Guts recipe. I had tried one I found on you tube but it was severely lacking in taste. I see that you used the cellulose casings. do they allow the smoke to penetrate?
Thanks, I'm glad you like it.Way to hammer out the details!! Hot Guts look amazing!! And goes good with mustard I see :)
Yeah it's just a touch of fennel. It's no issue to increase if you really like more fennel flavor. As you know that stuff is strong so a little goes a long way.When I have a kitchen again, I'm trying this, looks great.
Are the fennel seed measurements right? That's a tiny, tiny amount for a 5# batch.
Yeah Brian that's it! I hope you enjoy it :DCarlo, Getting ready to make these. Was thinking of just going with AC Leggs but decided I need to try yours. Think I got everything put into my recipe manger OK. Is this still the recipe you are using? I also ordered some SS tubes for stuffer.
Meat (50/50 pork/beef) 454 gm
Water 2 floz
Black Pepper, course 2.5 gm
Red Pepper, crushed 1 gm
Cayenne, ground 1 gm
Paprika, ground 1.5 gm
Garlic, granulated 2.5 gm
Kosher Salt 7.5 gm
Erythritol 3 gm
Mustard, ground 0.5 gm
Coriander, ground 0.5 gm
Thyme, ground 0.5 gm
Bay Leaf, ground 0.5 gm
Fennel Seeds, whole 0.15 gm
NDFM (NonFat Dry Milk) 4.5 gm
Cure #1 1.135 gm
Thanks Jason. I hope you get a chance to make it and enjoy it :DLooks great! Nice work and thank you for posting the recipe you used, always great to compare notes with others.
- Jason