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%
Water 3.00%
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.
Conditioning
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!
450+ links
So yep, I'd do these again...but only with tubed casings!