INGREDIENTS
2 Kg Pork Butt
1 Cup Minced Onion
6 Cloves Garlic, Minced
6 Tbsp Fresh Parsley, Minced
2 Tbsp Fresh Marjoram, Minced (Can also use Thyme, Tarragon or Savory in place of)
1 Tsp Cayenne
4 Tsp Salt
2 Tsp Pepper
Hog Casing
Bradley Smoker Hickory Bisquettes
100 g Milk Powder
100 g (105) White Dried Breadcrumbs (5% By Weight Of Meat)
400 ml (20%) Cold Water
METHOD
1 Grind pork butt finely.
2 Make slurry from Water & Bread Crumbs and put in fridge for 1 hour.
3 Mix ground pork with spices, onion and garlic.
4 Soak hog casing for 30 minutes, drain and then flush with fresh water.
5 Stuff sausage meat into the natural hog casing.
6 Twist into links.
7 Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage.
8 Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour.
9 Smoke with Hickory Bisquettes (or your choice of flavour) between 60- 72°C, until an internal temperature of 72°C is reached.
10 Place in an ice bath immediately after removing from smoker.
