Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Found this recipe in "In the Charcuterie" and had been wanting to give it try for a while now. Didn't take quite as many pics as I meant to, but had enough for the sake of a post.
Ran a couple of butts the grinder for this as well as a couple of other projects. 16 lbs of pork on the coarse grind.
Only used 3 pounds for this project. Ran about 40% of it back through the grinder on a smaller grind for this one.
For the spices, I ran black peppercorns, a cardamom pod, and oregano through the spice grinder (that is the black stuff on the right hand side) and combined that with hot paprika, sugar, cure #1, mace, and garlic. Also salt and ice water, but they were camera shy.
Mixed the spices with the meat and stuffed that into hog casings. Had a blowout which made for a couple of links instead of a longer ring. Put all that in the fridge to mellow out over night. Pulled them out the next morning for a date with the smoker.
Into the smoke they go.....ran it at 180 with hickory for the smoke.
Don't remember now exactly what the IT was when I pulled them out, but it was 140+ and then stuck them into an ice bath to stop the cooking.
Had one link left out for quality control purposes. :becky:
Very pleased with the end result. This recipe is a keeper. :thumb:
Ran a couple of butts the grinder for this as well as a couple of other projects. 16 lbs of pork on the coarse grind.
Only used 3 pounds for this project. Ran about 40% of it back through the grinder on a smaller grind for this one.
For the spices, I ran black peppercorns, a cardamom pod, and oregano through the spice grinder (that is the black stuff on the right hand side) and combined that with hot paprika, sugar, cure #1, mace, and garlic. Also salt and ice water, but they were camera shy.
Mixed the spices with the meat and stuffed that into hog casings. Had a blowout which made for a couple of links instead of a longer ring. Put all that in the fridge to mellow out over night. Pulled them out the next morning for a date with the smoker.
Into the smoke they go.....ran it at 180 with hickory for the smoke.
Don't remember now exactly what the IT was when I pulled them out, but it was 140+ and then stuck them into an ice bath to stop the cooking.
Had one link left out for quality control purposes. :becky:
Very pleased with the end result. This recipe is a keeper. :thumb:
