At any rate, they turned out GREAT. Used a recipe I found on this forum.
I didn't do the second grinding, and grilled on my pellet grill with a maple/hickory/cherry blend. I really like these, except for the freakin' sheep casings! It's like trying to open a string. I may have to buy a hank of tubed casings because that was ridiculous.Pork 1000 g
Salt 18g 1.80%
White Pepper 2g 0.20%
Mace 0.5g 0.05%
Nutmeg 0.5g 0.05%
Marjoram 1.25g 0.13%
Briefly grind spice in a mortar and pestle to release the oils.
Grind the meat through a 4.5mm or 6mm plate and then add all the spices and salt and mix well before grinding a second time. Mix until sticky. Stuff into sheep's casings and grill over beechwood.
Ok, on to the pics.
Ready to be linked
On the grill
I think these got cooked a bit hot on the grill. Set it for 350° and blew past the target cook temp with not much browning. I'll have to do these on charcoal next time for best results.
Get in my belly!
So yep, I'd do these again...but only with tubed casings!