WNCTracker
Eight Pointer
2.5 lbs ground Venison
2.5 lbs ground Boston Butt
31 grams kosher salt
2.5 grams black pepper
1.25 grams dried marjoram
6.25 grams ground ginger
2.5 grams ground nutmeg
62 grams powdered milk
3.75 grams whole carroway
3 grams mustard seed whole
1-2 egg whites
5 fluid oz heavy cream
1 Lb shredded Cheddar
3 jalepenos (for mild spice)
2 poblanos
whole milk as needed for consistency
32-35 mm hog sausage casing
Case of beer in a can for the operator
1. Grind twice, I use coarse first then medium plate then place in freezer for 30-60 mins to cool.
2. Toss peppers in oil and grill or roast until charred, when cool scrape out the seeds and the skins and mince the peppers.
3. Mix all the dry ingredients and place in mason jar, pour in the cream, and shake until mixed then add to the meat.
4. Mix vigorously with hands until the meat mixture is really tacky and sticking to your hands.
5. Mix in the cheese until it is well blended.
6. Put in fridge for 1-24 hours.
7. When ready to stuff them, if the meat is too dense add a little milk and re mix until tacky adding splash of milk as needed.
8. Stuff into pre-soaked hog casings, and let air dry uncovered in fridge (I lay out wax paper in my upright freezer and place them in there, not touching each other, for a few hours before vacuum sealing to prevent them from compressing too much.
This recipe will make anyone your best friend.
2.5 lbs ground Boston Butt
31 grams kosher salt
2.5 grams black pepper
1.25 grams dried marjoram
6.25 grams ground ginger
2.5 grams ground nutmeg
62 grams powdered milk
3.75 grams whole carroway
3 grams mustard seed whole
1-2 egg whites
5 fluid oz heavy cream
1 Lb shredded Cheddar
3 jalepenos (for mild spice)
2 poblanos
whole milk as needed for consistency
32-35 mm hog sausage casing
Case of beer in a can for the operator
1. Grind twice, I use coarse first then medium plate then place in freezer for 30-60 mins to cool.
2. Toss peppers in oil and grill or roast until charred, when cool scrape out the seeds and the skins and mince the peppers.
3. Mix all the dry ingredients and place in mason jar, pour in the cream, and shake until mixed then add to the meat.
4. Mix vigorously with hands until the meat mixture is really tacky and sticking to your hands.
5. Mix in the cheese until it is well blended.
6. Put in fridge for 1-24 hours.
7. When ready to stuff them, if the meat is too dense add a little milk and re mix until tacky adding splash of milk as needed.
8. Stuff into pre-soaked hog casings, and let air dry uncovered in fridge (I lay out wax paper in my upright freezer and place them in there, not touching each other, for a few hours before vacuum sealing to prevent them from compressing too much.
This recipe will make anyone your best friend.
Last edited: