another recipe that i had found and am trying
Chablis wine 2.5 cup
salt 3 Tbsp
black pepper 3 tbsp
Italian seasoning 3 tbsp
garlic powder 3 tbsp
onion powder 3 tbsp
crushed fennel seed 1 tsp
crushed red peppers 1.5 tbsp
brown sugar 3 tbsp
soy protein 2 cup
insat cure # 1 2 tsp
ground mustard 3 tbsp
(http://i254.photobucket.com/albums/hh103/beefmann/home/italian%20sausage%20balls/DSC02538_zpsa6d7d209.jpg) (http://s254.photobucket.com/user/beefmann/media/home/italian%20sausage%20balls/DSC02538_zpsa6d7d209.jpg.html)
mixture onto 10 lbs of ground pork
(http://i254.photobucket.com/albums/hh103/beefmann/home/italian%20sausage%20balls/DSC02539_zps39eab31b.jpg) (http://s254.photobucket.com/user/beefmann/media/home/italian%20sausage%20balls/DSC02539_zps39eab31b.jpg.html)
all mixed together
(http://i254.photobucket.com/albums/hh103/beefmann/home/italian%20sausage%20balls/DSC02540_zps2fa4212e.jpg) (http://s254.photobucket.com/user/beefmann/media/home/italian%20sausage%20balls/DSC02540_zps2fa4212e.jpg.html)
made into balls and onto racks with frogmats
(http://i254.photobucket.com/albums/hh103/beefmann/home/italian%20sausage%20balls/DSC02541_zpsd5e6f629.jpg) (http://s254.photobucket.com/user/beefmann/media/home/italian%20sausage%20balls/DSC02541_zpsd5e6f629.jpg.html)
then into smoker with maple and apple wood
(http://i254.photobucket.com/albums/hh103/beefmann/home/italian%20sausage%20balls/DSC02542_zpsac38fe64.jpg) (http://s254.photobucket.com/user/beefmann/media/home/italian%20sausage%20balls/DSC02542_zpsac38fe64.jpg.html)
just waiting till there done... may have sausage balls tonight
looks good, what time is supper? ;)
in 35 mins ;D
thanks for the info, it is definitely going into the "try it" file
Looks like it will be tasty beefman
IMHO this recipe is a keeper... little bit spicy thought not a lot ... just right,,, great with spaghetti or on top of pizza. i did have to edit the recipe forgot the fennel and the amount
what temp do you cook them to?
155 f IT and box temp of 185
Was the cure a necessary step? Cooking at 185 to 155 IT?
Quote from: Bear55 on April 18, 2013, 08:37:51 PM
Was the cure a necessary step?
i wonder that myself on what the cure does... however I ground the pork, added the seasoning made into balls and then into the smoker
For ground meat, if you are not using a cure you should keep your Bradley at 225°F or higher, this includes meatloaves, fresh sausage, stuffed peppers etc.