5lbs hot Italian
5lbs all stuffed into hog casing
(http://img819.imageshack.us/img819/7128/muxl.jpg) (http://img819.imageshack.us/i/muxl.jpg/)
Cooked in water to a IT of 155 degrees .. no need to vac-pac these they won't last long scheduled to hit the BBQ tomorrow.
(http://img834.imageshack.us/img834/7503/bxdi.jpg) (http://img834.imageshack.us/i/bxdi.jpg/)
Just had to heat one up in the microwave and give it a taste.
(http://img43.imageshack.us/img43/2774/r5yw.jpg) (http://img43.imageshack.us/i/r5yw.jpg/)
Here is the recipe i used for these
Hot Italian for 5 lbs
5 lbs pork but, ground med plate.
2 Tbs salt
1 Tbs paprika....or more to taste
1 1/2 Tbs crushed red chili pepper, or more to taste
1 1/2 Tbs cayenne
1 1/2 Tbs whole fennel seed
1 Tbs whole anise seed
1/2 tsp white pepper
1 tsp black pepper
1 Tbs white sugar
3/4 cup water
Mix well stuff into hog casing
Thanks for looking
Looks like your going to eat good tomorrow.
Very nice
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Smoke, why do you use both anise and fennel seed? Do you get good anise flavor with your blend? (I'm looking for a medium hot Italian recipe that has some anise/fennel flavor. The recipe that I have been using leaves a bit to be desired in the anise flavor category.)
Quote from: tskeeter on February 26, 2014, 04:51:45 PM
Smoke, why do you use both anise and fennel seed? Do you get good anise flavor with your blend? (I'm looking for a medium hot Italian recipe that has some anise/fennel flavor. The recipe that I have been using leaves a bit to be desired in the anise flavor category.)
Yes this recipe has a very good anise flavor...should of mentioned I also grind the anise seed in my spice mill also