Pork butt cut into 1" cubes for grinding and smaller dice which I will add after grinding the big stuff.
Pink salt, sage, black pepper, cayenne pepper, kosher salt, garlic, thyme, paprika, allspice, and Sriracha hot sauce.
Mixed spices with cubed pork before grinding.
Ground, mixed, and smaller diced pork added.
Ready to stuff.
Stuffed and linked.
I put them in the fridge overnite and then smoked with cherry and a few chunks of pecan. They picked up some nice color, love that cherry wood
Very happy with the taste and texture, Jambalaya here I come.
