1100LT20
Member
Hoping to try something different this winter so please post up your favorites but here’s my go-to:
12.5 lbs deboned pork shoulder
12.5 lbs deboned venison
1 shank of pork casings
1 cup of chicken broth
1 cup of diced green onions
1 oz cayenne pepper
1/2 cup chopped garlic
1/2 cup table salt
Cut all meat into chunks that fit into grinder and chill but not frozen. Mix all ingredients in a plastic tote thoroughly and grind and form patties or stuff casings for smoking. I cold smoke mine using pecan wood on a night with temperatures between 30 and 40 degrees for 8 hours. Good stuff.
12.5 lbs deboned pork shoulder
12.5 lbs deboned venison
1 shank of pork casings
1 cup of chicken broth
1 cup of diced green onions
1 oz cayenne pepper
1/2 cup chopped garlic
1/2 cup table salt
Cut all meat into chunks that fit into grinder and chill but not frozen. Mix all ingredients in a plastic tote thoroughly and grind and form patties or stuff casings for smoking. I cold smoke mine using pecan wood on a night with temperatures between 30 and 40 degrees for 8 hours. Good stuff.
