Ingredients:
- 2 1/4 lb. Pork butt
- 3/4 lb. Fat back
- 2 tsp. salt
- 6 Tbsp. Cane sugar, brown
- 2 Tbsp. Paprika
- 1 tsp. Phosphates (optional)
- 1/2 tsp. Instacure #1
- 2 tsp Garlic, granulated
- 1 tsp. Anise, ground
- 4 Tbsp. Pineapple juice
- 3 Tbsp. Soy sauce
- 1 Tbsp. Hot sauce-optional (I like to use red Italian pepper flakes..)
- 32 mm hog casings
Directions:
- Cut the meat and fat into cubes, partially freeze, then grind together through the medium plate of grinder.
- Combine the salt, Instacure # 1, and phosphate with the pineapple juice; stir well to dissolve and then mix in well with the meats.
- Sprinkle sugar, paprika, garlic and anise over the meats; pour in the soy sauce and hot sauce and mix well.
- Refrigerate 12 hours to develop flavors in the meat.
- Stuff into 32 mm hog casings; tied off in pairs–8 inches long.
- Air dry the casings; a small fan helps out here.
- Place in a 160°F. preheated smoker; apply a light smoke and hold until internal temperature of the sausage is 150°F. (use your smoking method if different)
- Cool at room temperature; then refrigerate. (extras can be vacuum sealed and frozen)