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Charcuterie/Cheese


Pork Butt 1590g (3.0 lbs)
Beef Chuck 908g (2.0 lbs)
Kosher salt 44g
Non-Fat dry milk 40g (1/2 cup)
*I pulverized the NFDM in my spice grinder. makes it a very fine powder.
Sweet Paprika 15g (2.5 TBL)
Smoked Paprika 15g (2.5 TBL)
(if you REALLY want to make these burn, use 30g of Hot Paprika in place of the sweet & smoked)
Cayenne pepper 30g (4 TBL)
Onion powder 16g (2 TBL)
Mustard powder 14g (2 TBL)
Garlic powder 9.0g (1 TBL)
Brown sugar 20g (2 TBL)
Black pepper 6.0g (1 TBL)
Anise* 6.0g (1 TBL)(very prominent flavor, use less if desired)
Coriander, ground 4.0g (2 tsp)
Allspice 3.0g (1.5 tsp)
Cure#1 6g (one level tsp)
Red Tabasco Sauce 60 ml (4.0 TBL)
Ice water 8 fl oz (1/2 cup)

Cube meat and partially freeze.

Grind both meats through a 4.5mm plate.

Dissolve cure in the ice water, along with the anise, coriander, allspice & black pepper.

Pour mixture into meat. Add the remainder of ingredients and mix well until a sticky meat paste results (about 10 minutes of hand-mixing). Regrind again through a FINE plate (3.0).

Stuff into 32-34mm casings. Twist off 4-6 inch lengths.
Hang to dry while the smoker is being prepared.
Pre-heat smoker to 130-140� and hang sausages in smoker. No smoke for the first hour.
Add heavy smoke (cherry, hickory, apple( for the next 2-2.5 hours, increasing temps gradually over the same time up to 160�. Quit smoke.

Raise temp in smoker up to 170� & continue to cook links until an IT of 160� OR put the links after the smoke and put them in a hot water bath (165�) until the IT of 160� is reached (less than 30 minutes). Cool off in ice bath (the hot links, NOT you!). Pull links & hang to bloom. Refrigerate.



Unrated