Sausage meatballs II

[beefmann]

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



mixture onto 10 lbs of ground pork



all mixed together


made into balls and onto racks  with frogmats


then into smoker  with maple and apple wood



just waiting till there  done... may  have sausage balls tonight

[pensrock]

looks good, what time is supper?  ;)

[beefmann]

in 35 mins  ;D

[GusRobin]

thanks for the info, it is definitely going into the "try it" file

[Tenpoint5]

Looks like it will be tasty beefman

[beefmann]

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

[GusRobin]

what temp do you cook them to?

[beefmann]

155 f  IT and box temp of 185

[Bear55]

Was the cure a necessary step?  Cooking at 185 to 155 IT?

[beefmann]

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

[Habanero 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.