Elton's BBQ theroc barelfly Troutman Here is the recipe I use. Feel free to adjust the season to your tastes. Everything I write is suited to my own tastes and my family. SWMBO convinced me to write this in the American system (errr....). Here you go.
Ingredients
5 lbs Pork Butt, strips to fit your grinder
1 lbs Fat Back, cut for your grinder
8 oz Fat back, small dice (1/4"x1/4"x/1/4")
4 oz Ice cold water
1 oz Kosher Salt
1/2 oz Black pepper
1 oz Dried Thyme (quality French thyme)
3 oz Garlic paste
2 TBSP Cayanne
1.5 TBSP Granulated sugar
1 oz Buttermilk Powder
1 tsp Prague Powder #1 (measure carefully please)
Hog Casings soaked and flushed well with water (at least for 4 hours on the soak)
Method:
Place the pork strips and the 1 lbs of fat back on a sheet pan and put in the freezer to chill but not freeze. Grind the fat and meat together. Whisk the spices and seasonings with water. Add meat to mixing bowl with paddle attachment. You may have to do this in batches depending on the size of your mixer.
Mix meat slowly and add the water mix along with the diced fat back. You are looking for a tacky meat mix, "the set up." Cook off a piece and test for season and flavor. Stuff your casings into 4oz to 6oz links (poke some holes where the air bubbles are) and hold overnight in the fridge.
Smoke at 185-195 degrees until an internal temp of 155 degrees. Rinse with cold water and hang the sausage for 90 minutes. Cut your links and be sure to cut off excess skin. Refrigerate or freeze immediately.
For serving heat clarified butter and bring up to temp while crisping the skin or cook low n slow and sear.
Ingredients
5 lbs Pork Butt, strips to fit your grinder
1 lbs Fat Back, cut for your grinder
8 oz Fat back, small dice (1/4"x1/4"x/1/4")
4 oz Ice cold water
1 oz Kosher Salt
1/2 oz Black pepper
1 oz Dried Thyme (quality French thyme)
3 oz Garlic paste
2 TBSP Cayanne
1.5 TBSP Granulated sugar
1 oz Buttermilk Powder
1 tsp Prague Powder #1 (measure carefully please)
Hog Casings soaked and flushed well with water (at least for 4 hours on the soak)
Method:
Place the pork strips and the 1 lbs of fat back on a sheet pan and put in the freezer to chill but not freeze. Grind the fat and meat together. Whisk the spices and seasonings with water. Add meat to mixing bowl with paddle attachment. You may have to do this in batches depending on the size of your mixer.
Mix meat slowly and add the water mix along with the diced fat back. You are looking for a tacky meat mix, "the set up." Cook off a piece and test for season and flavor. Stuff your casings into 4oz to 6oz links (poke some holes where the air bubbles are) and hold overnight in the fridge.
Smoke at 185-195 degrees until an internal temp of 155 degrees. Rinse with cold water and hang the sausage for 90 minutes. Cut your links and be sure to cut off excess skin. Refrigerate or freeze immediately.
For serving heat clarified butter and bring up to temp while crisping the skin or cook low n slow and sear.
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