CraigC
Guru
We used to do this with a KitchenAid grinder/stuffer attachment before we got the LEM grinder and 5# stuffer.
Ingredients
1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic
1 1/2 teaspoons file powder(optional) We don't use it.
Directions
1) In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. 2) Prepare the smoker (200-225 F).
3) Remove meat from the refrigerator and pass through a meat grinder with a 1/2-inch die attachment.
4) Remove half of the meat and pass through the grinder a second time.
5) Stuff the sausage into 1 1/2-inch casings (hog).
6) Tie the casings at 4-inch intervals for individual links (we don't tie the casings, we just twist them after each link as it comes out of the machine).
7) Place the casings and patties in the smoker and smoke for 25 to 30 minutes.
8) Remove from the smoker and cool.
Rustic Rub
Ingredients
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Instructions
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Ingredients
1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic
1 1/2 teaspoons file powder(optional) We don't use it.
Directions
1) In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. 2) Prepare the smoker (200-225 F).
3) Remove meat from the refrigerator and pass through a meat grinder with a 1/2-inch die attachment.
4) Remove half of the meat and pass through the grinder a second time.
5) Stuff the sausage into 1 1/2-inch casings (hog).
6) Tie the casings at 4-inch intervals for individual links (we don't tie the casings, we just twist them after each link as it comes out of the machine).
7) Place the casings and patties in the smoker and smoke for 25 to 30 minutes.
8) Remove from the smoker and cool.
Rustic Rub
Ingredients
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Instructions
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
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