Yield: 1 Servings
|4 pounds||Beef chuck roast|
|4 pounds||(boneless) pork butt|
|1½ teaspoon||Ground corriander|
|1½ teaspoon||White pepper|
|1 teaspoon||Ground ginger|
|\N \N||About 1.5 cups cold water; (use enough to get a good \"meatloaf\" consistency)|
grind coarse (I use a ¼" chile plate) you could also grind a second time with a fine plate if you like (I like coarse sausage) mix well
I stuff them into hog casing and twist by hand.
Smoke for about 3 hours at 115
Simmer in hot (170) water until they float (I just dump them in boiling water taken off the heat and then turn the flame to the smallest it will go).
I like them hot from the pot or cooled and then grilled.
Why, the simmering in water. Well, first off and most importantly, I've always done it that way. I think though, that it takes some of the salt out and gives it a different texture. 2 Tbs salt is a bit much, and indeed when you fry up a test batch, it comes out salty. I usually also do not soak the brined hog casings overnight. I just rinse them out before I use them, this might leave them salty. Also, smoked at 115 doesn't quite cook it, steeping finishes the meat off. Now, I guess you could smoke (at 115) for a while and then raise the temp to, say, the magic 240 and continue for another while. It's just something I've never tried. I really adapted this from what we used to do on the farm in Austria, that is cold smoke and then boil.
Hope you try this and if anyone wants to try smoking the meat all the way, post the results.
Posted to bbq-digest by "Richard Schwaninger" <richard.schwaninger@...> on Apr 20, 1998