5.0
(3)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Grind the meat through a 3/16" (4.5 mm) grinder plate.
Step 2
Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing.
Step 3
Stuff into 18-24 mm natural or collagen casings.
Step 4
Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed).
Step 5
Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch.
Step 6
Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained.
Step 7
Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F.
Step 8
Shower with cold water for about 5 min, then let cool down and dry.
Step 9
Cut into 6" sticks.
Step 10
Store in a refrigerator.
Your folders
onolicioushawaii.com
4.7
(20)
5 minutes
Your folders
cravethegood.com
4.6
(33)
240 minutes
Your folders
lowcarbingasian.com
4.7
(24)
160 minutes
Your folders
paleovalley.com
4.9
(4.0k)
Your folders
paleovalley.com
Your folders
paleovalley.com
Your folders
paleovalley.com
Your folders
food.com
5.0
(115)
5 minutes
Your folders
spaceshipsandlaserbeams.com
5.0
(3)
20 minutes
Your folders
iambaker.net
4.3
(3)
2 minutes
Your folders
foodnetwork.com
4.9
(11)
30 minutes
Your folders
myrecipes.com
4.5
(3)
Your folders
bonappetit.com
4.8
(17)
Your folders
kingarthurbaking.com
4.0
(8)
18 minutes
Your folders
marmiton.org
20 minutes
Your folders
bigoven.com
Your folders
hungryhappens.net
4.8
(19)
25 minutes
Your folders
hungryhappens.net
Your folders
insidebrucrewlife.com
15 minutes