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Charcuterie/Cheese | |
| 1 tbsp coarse ground black pepper 2 tbsp Garlic, Chopped 1/4 tsp ground mace 2 tsp ground red pepper 1 tbsp Kosher Salt 3 tbsp paprika 5 lbs pork shoulder, cubed 1 tsp Red Pepper Flakes 1 tbsp Sugar 2 tbsp + 2 tsp Tender Meat Cure 1/2 tsp dried Thyme 1/2 cup Water, Cold | |
| Set up your meat grinder according to manufacturer’s directions. Place the 3/8” plate into the grinder. Combine all of the seasoning together into a bowl, add 1/2 cup water and stir. Add the Tender Meat Cure into the seasoning and water and mix again. Soak your natural casings in warm water for 30 minutes, or until very pliable, then rinse thoroughly under running water until clean. Return the casing to the bowl of water, and add 1 tablespoon of white vinegar for each cup of cool water in the bowl. The vinegar softens the casing and makes it more transparent, resulting in a better-looking finished sausage. Leave the casing in the vinegar-water solution until you are ready to stuff it (at least 5 minutes). Grind the meat through the 3/8” plate in the meat grinder and set aside. Take out the 3/8” plate and put in the 1/4” plate, grind the pork for the second time. Set up your sausage stuffer according to manufacturer’s instructions and fit it with the 3/4” sausage stuffing horn. Generously oil the sausage horn and string the casings onto the sausage horn. Tie off the end and make a knot with the end of the casing. Load the sausage stuffer with the ground meat mixture and stuff the sausage. Twist the sausages off, making them all the same uniform size if possible. Cut the sausages with scissors and place onto sheet pan. Fire up your Louisiana Grills smoker or grill and set the temperature to 225°F preferably using apple wood. Insert a temperature probe into one of the sausages and smoke until the internal temperature reaches 155°F, or roughly 2 - 3 hours. Remove from the grill when finished and serve. Feel free to freeze any leftover sausages. | |
Unrated | |
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