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Ingredientes
- 5 lbs lean pork butt
- 3/4 lb pork fat
- 5 Tablespoons sugar
- 1/4 c. thin soy sauce
- 1/4 c. chinese rice wine
- 1 tsp prague pwdr #2
- 1 tsp white pepper
- 2 tsp five spice pwdr
Direcciones
- Grind the pork using the coarse disc two times. Add in the cubed fat through the second grind.
- Combine the dry ingredients in a bowl and mix. Add in to the meat and incorporate all ingredients well.
- Blend in the liquids.
- Chill 24 hrs. Stuff 28mm casings with the meat mix, using the sausage stuffing attachment for your meat grinder.
- Pre-heat smoker to 160 F and smoke the sausage till an internal temperature of 140 F is reached.
- Allow to dry at room temperature or possibly hang in a cold place till they shrink to 70% moisture compared to original weight. Submitted by: CM
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 388 | |
| Calories from Fat 248 | 64% |
| Total Fat 27.47g | 34% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.28g | |
| Cholesterol 99mg | 33% |
| Sodium 390mg | 16% |
| Potassium 486mg | 14% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.34g | 4% |
| Protein 26.1g | 42% |
