R
RG
Guest
Pork Belly asked so here it is 
RG's Hot Links
6 lbs. Boston Butt (net weight after trimming from approx 7-8 pound butt)
1/2 Bottle Shiner Bock Beer
2 Tbs. Coarse ground black pepper
2 Tbs. Crushed red pepper
2 Tbs. Cayenne
2 Tbs. Hungarian Paprika
9 tsp. Morton's Tender Quick
1 Tbs. Whole Mustard Seeds
4 Tbs. Minced fresh garlic (I get it from the jar since I'm lazy)
1 Tbs. Garlic Powder
1 Tbs. MSG
1 tsp. Ground bay leaves
1 tsp. Whole anise seeds
1 tsp. Coriander
1 tsp. Ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced beer over the meat and mix well. Run meat and spice mixture back through the grinder and mix again.
Stuff into medium hog casings. Smoke at 180°-190°...or slow direct grill until internal temp reaches 150° to 160°. Remove from smoker/grill and allow to cool. Reheat on grill or frying pan to crisp up skin (just like any other sausage). Freeze what you don't want for later. A vacuum sealer is your friend!
Tips : It helps immensely to have your grinder parts frozen cold, keep them in the freezer until you need them. Also, it helps to have your meat partially frozen after you cut it up into 1-2 inch cubes. This helps in grinding it. If you don't have it super cold, it will heat up while grinding and the fat will melt and the ground meat will be mush! You can grind a piece of bread at the end of the grind to get the last little bit of meat out of the grinding plate. This will not hurt the recipe. Just be sure you do this on the FINAL grind then mix the bread up well within the meat before packing into the stuffer.
RG's Hot Links
6 lbs. Boston Butt (net weight after trimming from approx 7-8 pound butt)
1/2 Bottle Shiner Bock Beer
2 Tbs. Coarse ground black pepper
2 Tbs. Crushed red pepper
2 Tbs. Cayenne
2 Tbs. Hungarian Paprika
9 tsp. Morton's Tender Quick
1 Tbs. Whole Mustard Seeds
4 Tbs. Minced fresh garlic (I get it from the jar since I'm lazy)
1 Tbs. Garlic Powder
1 Tbs. MSG
1 tsp. Ground bay leaves
1 tsp. Whole anise seeds
1 tsp. Coriander
1 tsp. Ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced beer over the meat and mix well. Run meat and spice mixture back through the grinder and mix again.
Stuff into medium hog casings. Smoke at 180°-190°...or slow direct grill until internal temp reaches 150° to 160°. Remove from smoker/grill and allow to cool. Reheat on grill or frying pan to crisp up skin (just like any other sausage). Freeze what you don't want for later. A vacuum sealer is your friend!
Tips : It helps immensely to have your grinder parts frozen cold, keep them in the freezer until you need them. Also, it helps to have your meat partially frozen after you cut it up into 1-2 inch cubes. This helps in grinding it. If you don't have it super cold, it will heat up while grinding and the fat will melt and the ground meat will be mush! You can grind a piece of bread at the end of the grind to get the last little bit of meat out of the grinding plate. This will not hurt the recipe. Just be sure you do this on the FINAL grind then mix the bread up well within the meat before packing into the stuffer.
