10#s pork butt
1 c chopped garlic
1/2 cup cracked black pepper
8 T kosher salt (we only used 5 T)
4 T cayenne (we used 4 T paprika and several shakes ground Habanero)
2 T thyme
* we added 2 T ground semi sweet cocoa
* we added 1 cup water and it was still a very stiff mixture; would add more water next time
Grind partially frozen* pork through large (3/8”) disk.
Mix in spices and liquids with hands.
Grind again after re chilling , then cover and refrigerate overnight. [We divided into 2 10” X 12” X 3” aluminum trays] Partially freeze then stuff.
Hot smoke 175 - 200 4-5 hours to internal temp 160F**
[We just packaged and froze until use.]
*we placed on rapid freeze section of chest freezer at least 30 minutes before grinding.....more time won’t hurt
**we skipped this part
Recipe adapted from Home Sausage Making (2003), Peery & Reavis.
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