boning out some butts
Grinding the meat
Grinding the spices
Flushing the cases
Stuffing
Linking
Into the smoker
More pics and the recipe, once they are finished this evening
[CAN] Smoked garlic cheesies
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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
[CAN] Smoked garlic cheesies
Last edited by Big Guy on Sun Jan 15, 2012 01:51, edited 1 time in total.
-
- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
There done
close up
the recipe
Garlic Sausage
15 lbs. Pork butts
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1 1/2 cups ice water
1 Tbs. Special meat binder
1 Cup milk powder
1 lb. cheddar cheese chunks
3 tsp cure #1
Grind all meat through a Medium plate. Add ice water then spices, cheese mix. Stuff into natural hog casings. Smoke to an internalof 155 F
close up
the recipe
Garlic Sausage
15 lbs. Pork butts
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1 1/2 cups ice water
1 Tbs. Special meat binder
1 Cup milk powder
1 lb. cheddar cheese chunks
3 tsp cure #1
Grind all meat through a Medium plate. Add ice water then spices, cheese mix. Stuff into natural hog casings. Smoke to an internalof 155 F