** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
With this recipe, you can create an instant Cajun meal like you are sitting on the bayou in Louisiana! It is somewhat timely and preparation is a little extensive, but with the delicious taste, it is well worth it.
1. Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
2. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture.
3. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a 1/4-inch plate.
4. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat.
5. Knead until the water is absorbed and the spices well blended.
6. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator.
7. Hot-smoke in a covered barbecue or smoker at about 250 degrees for 2 1/2 to 3 hours.
8. Don't let them shrivel. Use immediately or freeze.
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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pork, Garlic, Natural Sweeteners, Hot Pepper, Beef allergies.
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