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Suggest a better description1, Grind the beef through a 3/16 plate. 2. Dice the pork butts into a 1 inch or large dice 3. Mix all the ingredients in a basin or mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator. 4. After the cure has taken regrind the meat through a 1/8 inch plate. 5. Stuff in a beef bung or fibrous casing making sure there is no air pockets. 6. Air dry in the smoker at 60 degrees for 6 hours the increase the temperature to 120 degrees smoke with a dense smoke or smudge.for 4 hours. This will cause the sausage to bloom. 7. Raise the temperature to 165 degrees till the internal temperature reaches 145 degrees. 8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hours. This allow the final bloom to occur. 9. Refridgerate and use as needed. Source: John Kinsella CMC
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Serving Size: 1 Serving (5152g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4512 | ||
Calories from Fat: 2197 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 244.1g | 326 % | |
Saturated Fat 83.2g | 416 % | |
Monounsaturated Fat 103.7g | ||
Polyunsanturated Fat 34.2g | ||
Cholesterol 1124.9mg | 346 % | |
Sodium 1352.4mg | 47 % | |
Potassium 11277.7mg | 297 % | |
Total Carbohydrate 280.4g | 82 % | |
Dietary Fiber 121.3g | 485 % | |
Sugars, other 159g | ||
Protein 364.8g | 521 % | |
Powered by: USDA Nutrition Database 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: 4512
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