Authored by Ted Stoinoff. Ted is a friend of BBQ Distro, a Backyard BBQ Box member, AND a long time friend of Zavala's Barbecue. Ted's from DFW and you can catch his backyard awesomeness anytime on Instagram: @hojo_bbq
Total Time: 1-2 hours
Ingredients
3762 grams Clod, Brisket and Beef Fat Trimmings – 75/25 Beef to Fat Ratio
75 grams of kosher salt (2%)
38 grams of 16 mesh black pepper (1%)
19 grams of cayenne pepper (.5%)
132 grams of bull flour binder (3.5%)
376 grams of water (10%)
32-35 mm hog casings
Instructions for Prep
Cube meat and fat – place in freezer 30 minutes prior to grinding – coarse grind using a meat grinder
Add spices, binder and liquid – mix with hands for 5 to 10 minutes until it becomes tacky
Using a stuffer – stuff hog casings with sausage
Let rest in refrigerator – on wire racks – for at least 2 hours to help dry out the casings
The Cook!
Run offset between 180 – 200 degrees –
Either hang sausage in smoker or place directly on rack – smoke until the internal temperature of the sausage is at least 150 degrees – should take approximately 60 to 90 minutes – if you are smoking them on a rack, flip them over after 30 minutes or so
Once sausage reaches an internal temperature of 150 degrees – remove from smoker and place them in a bucket with water and ice for 15 to 20 minutes to stop the cooking process
Remove sausage from bucket and allow them to dry on a wire rack for 60 to 120 minutes
Recommend products for post cook dipping!
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