My family and friends know that I enjoy deer hunting and at one time worked as a meat cutter in a few grocery stores and a butcher in a slaughter house on the weekends. Over the years I've accumulated most of what I need to home butcher a deer (or even a dairy cow once!) in my garage. This Christmas holiday, I received a new toy. I replaced my 5lb vertical sausage stuffer with a 15lb Hakka vertical 2 speed stuffer. This thing is huge!
I went to the store and bought a 7lb pork butt, got out my Cabela's 1/2hp #8 grinder, a recipe I've been wanting to try, and got to work. Here's what I ended up with:
5lb Pork Butt
2 TBS Black Pepper
5 TBS Tender Quick
4 tsp Marjoram
1 TBS Ground Mustard
1 tsp Coriander
1 package of hog casings
I soaked the hog casings twice according to the directions on the package, rinsed them out very well, and kept them in water while I worked. I ground the meat through the coarse plate, chilled the meat, added the seasonings, and ran them through the grinder again through the fine plate. I chilled the meat again. I then took the stuffer parts out of the fridge, assembled it, and ran 5lb of seasoned meat through it into the hog casings. This was my first time doing this. ;)
I then pricked small holes in the casings with a needle (I didn't have a sausage pricker), and placed the casings in the fridge over night. The next morning, I got out my Masterbuilt electric smoker and smoked the meat at 180 degrees till the meat reached 150 degrees. I used apple wood chips in the smoker. Once the meat reached 150, I gave the sausages an ice cold water bath until it cooled off to around 100 degrees. I then let them rest on some cooling racks to blossom for about 3 hours, and vacuum sealed them and placed them in the freezer. I love projects like this! If you use this recipe or have one of your own, let me know!
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