Free Mr. Tony
is Blowin Smoke!
- Joined
- Jul 30, 2015
- Location
- Fort Wayne, in
One of the very first sausages I made when I started the hobby was this one. It is still one of my favorites. I normally only grind once in the fine die, as I like a firm bite. Lately, I've been liking the double course grind for a nice mix of texture. That's what I did for these.
Some pork butt
Some fat back
Ground once through the course die
Re-frozen, and sent through again
Mixed in the seasoning and milk powder along with some roasted jalapeno, and mild cheddar
Put in the stuffer and had other things to do, so I left it there overnight
I do very small batches because I like to do it, but don't eat a ton of sausage
Hang them in my garage fridge for several hours
Onto the pellet cooker at 170 for about 2 1/2 hours. Here they are about an hour in
And about ready to come off.
Into water bath
And finally, the finished product. Very tasty.
Some pork butt
Some fat back
Ground once through the course die
Re-frozen, and sent through again
Mixed in the seasoning and milk powder along with some roasted jalapeno, and mild cheddar
Put in the stuffer and had other things to do, so I left it there overnight
I do very small batches because I like to do it, but don't eat a ton of sausage
Hang them in my garage fridge for several hours
Onto the pellet cooker at 170 for about 2 1/2 hours. Here they are about an hour in
And about ready to come off.
Into water bath
And finally, the finished product. Very tasty.