grind coarse (I use a 1/4" chile plate) you could also grind a second time with a fine plate if you like (I like coarse sausage) mix well I stuff them into hog casing and twist by hand. Smoke for about 3 hours at 115 Simmer in hot (170) water until they float (I just dump them in boiling water taken off the heat and then turn the flame to the smallest it will go). I like them hot from the pot or cooled and then grilled. Why, the simmering in water. Well, first off and most importantly, Ive always done it that way. I think though, that it takes some of the salt out and gives it a different texture. 2 Tbs salt is a bit much, and indeed when you fry up a test batch, it comes out salty. I usually also do not soak the brined hog casings overnight. I just rinse them out before I use them, this might leave them salty. Also, smoked at 115 doesnt quite cook it, steeping finishes the meat off. Now, I guess you could smoke (at 115) for a while and then raise the temp to, say, the magic 240 and continue for another while. Its just something Ive never tried. I really adapted this from what we used to do on the farm in Austria, that is cold smoke and then boil. Hope you try this and if anyone wants to try smoking the meat all the way, post the results. Posted to bbq-digest by "Richard Schwaninger"
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|Serving Size: 1 Serving (3671g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2957 (65%)|
|Amt Per Serving||% DV|
|Total Fat 328.6g||438 %|
|Saturated Fat 132.2g||661 %|
|Monounsaturated Fat 140.6g|
|Polyunsanturated Fat 13g|
|Cholesterol 1197.5mg||368 %|
|Sodium 1143.5mg||39 %|
|Potassium 5770.4mg||152 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 15.4g|
|Protein 353.4g||505 %|
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Calories per serving: 4540
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