You know how it goes. You make a batch of something which seems like a lot and one day go digging through the freezer to find out you don't have any.
No Italian! Oh no!
I had 5# of butt cut up and frozen so all I needed was an excuse ;-)
5# butt ground with a "medium" plate
15G Morton Kosher Salt
10G "No Salt" brand salt substitute
5 cloves minced Garlic
1 Tb Course Black Pepper
4 Tb Fennel Seed (whole)
4 Tb Paprika
2 Tsp Anise Seed (whole)
1/2 Tb Brown Sugar
1 Tsp Basil
1 cup fresh Parsley (chopped)
1 cup Red Cooking Wine
1 Tsp #1 cure
About a half cup of SPC
Ice water as needed to work in the SPC just before stuffing
Ground, mixed and let set overnight in the fridge.
Next day mixed in the SPC and stuffed. Pre-tubed hog from Syracuse Casing.
Let it air dry about 3 hours and moved to racks in the fridge for a couple days.
I was having a disappointing cook in the offset yesterday so I tossed in a couple for fun. Never smoked Italian before...
They wound up being the star of the show.
We have enough to last a while now.
First time I've used Basil and I'll be smoking them in the future when I can.
Thanks for looking, have a nice day and stuff on!
Dan
No Italian! Oh no!
I had 5# of butt cut up and frozen so all I needed was an excuse ;-)
5# butt ground with a "medium" plate
15G Morton Kosher Salt
10G "No Salt" brand salt substitute
5 cloves minced Garlic
1 Tb Course Black Pepper
4 Tb Fennel Seed (whole)
4 Tb Paprika
2 Tsp Anise Seed (whole)
1/2 Tb Brown Sugar
1 Tsp Basil
1 cup fresh Parsley (chopped)
1 cup Red Cooking Wine
1 Tsp #1 cure
About a half cup of SPC
Ice water as needed to work in the SPC just before stuffing
Ground, mixed and let set overnight in the fridge.
Next day mixed in the SPC and stuffed. Pre-tubed hog from Syracuse Casing.
Let it air dry about 3 hours and moved to racks in the fridge for a couple days.
I was having a disappointing cook in the offset yesterday so I tossed in a couple for fun. Never smoked Italian before...
They wound up being the star of the show.
We have enough to last a while now.
First time I've used Basil and I'll be smoking them in the future when I can.
Thanks for looking, have a nice day and stuff on!
Dan