INGREDIENTS
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5 lb. pork butt
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1 tsp. cayenne pepper
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1 Tbs. paprika
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¼+ C garlic, chopped
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1/8 C black pepper, fresh ground
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3 Tbs. salt
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2 tsp. fresh thyme leaves, chopped
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1 tsp. crushed red pepper
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Insta-cure #1 per weight of meat
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1/2 C ice water
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1/8 C non-fat powdered milk
DIRECTIONS
Chop half of meat into 1/4” pieces and grind other half with a coarse grinding plate. Mix with powdered milk.
Combine paprika, garlic, black pepper, salt, thyme leaves, red pepper, curing salt and ice water in a bowl. Toss mixture with meat.
Stuff meat mixture into prepared casings.
Hang uncovered in refrigerator overnight to allow casings to dry.
Smoke with pecan wood at 130ºF for 2 hours, then increase heat to 165ºF for an additional 2 1/2 hours, refreshing wood chips as needed.
Remove when internal temperature reads 155ºF and spray with cold water. Hang at room temperature in front of fan for 1 hour then refrigerate overnight, uncovered.
Portion and store in vacuum sealed packages in freezer.
