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Toss the pork butt with the combimned seasonings and chill well
Grind through the fine plate (1/8") of a meat grinder into a mixing bowl over an ice bath
Mix on low speed for 1 minute or until the sausage mixture is sticky to the touch
Make a test patty and pan fry
Adjust seasoning and consistency before shaping
Stuff into prepared casings and tie into 10" links. Do not cut.
Refrigerate uncovered overnight on paper towel-lined trays to form a pellicle.
Cold smoke at 80 F for 12-14 hours.
Allow the sausages to dry in a cool, dry area or curing room for an additional 12-24 hours.
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|Serving Size: 1 Serving (3645g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3577 (57%)|
|Amt Per Serving||% DV|
|Total Fat 397.4g||530 %|
|Saturated Fat 150.5g||753 %|
|Monounsaturated Fat 161.9g|
|Polyunsanturated Fat 48g|
|Cholesterol 1924.4mg||592 %|
|Sodium 7923.7mg||273 %|
|Potassium 12004mg||316 %|
|Total Carbohydrate 121g||36 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 101g|
|Protein 546.6g||781 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6320
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