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INGREDIENTS<\/strong><\/p>\n 2 Kg Pork Butt METHOD<\/strong><\/p>\n 1 Grind pork butt finely. <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[46],"class_list":["post-1864","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1864"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1864\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1864"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 Cup Minced Onion
\n6 Cloves Garlic, Minced
\n6 Tbsp Fresh Parsley, Minced
\n2 Tbsp Fresh Marjoram, Minced (Can also use Thyme, Tarragon or Savory in place of)
\n1 Tsp Cayenne
\n4 Tsp Salt
\n2 Tsp Pepper
\nHog Casing
\nBradley Smoker Hickory Bisquettes
\n100 g Milk Powder
\n100 g (105) White Dried Breadcrumbs (5% By Weight Of Meat)
\n400 ml (20%) Cold Water<\/p>\n
\n2 Make slurry from Water & Bread Crumbs and put in fridge for 1 hour.
\n3 Mix ground pork with spices, onion and garlic.
\n4 Soak hog casing for 30 minutes, drain and then flush with fresh water.
\n5 Stuff sausage meat into the natural hog casing.
\n6 Twist into links.
\n7 Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage.
\n8 Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour.
\n9 Smoke with Hickory Bisquettes (or your choice of flavour) between 60- 72\u00b0C, until an internal temperature of 72\u00b0C is reached.
\n10 Place in an ice bath immediately after removing from smoker.<\/p>\n