Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

cookn biker

Rytek KutasRytek Kutas Posts: 1
edited 7:24AM in Pork
Ingredients

For 10# 8 lbs. pork butts2 lbs. lean beef (Kari and I used brisket)2 Tb. powdered dextrose1 Tb. cracked black pepper4 Tb. salt3 Tb. cracked fennel seed2 Tb. red crushed peppers2 cups wine- chablis6 Tb. Romano Pecorino *Kari and I doubled the seasonings, except for the salt.Also, sugar was subsituted for dextrose, and Asiago for R. P. cheese. Instructions

Grind the meat with a 3/8 plateMix dry and wet ingedients, then hand mix into meat. We then ran through the grinder again, then stuffed into casings. Par freezing between grinds. it was perfect. NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.