Why not, right?
Here we go.
Started with 2.5 lbs of ground poke and 2.5 lbs of 85/15 GB.
Put this in the freezer to get cold, grind again.
Now the good stuff.
All mixed in. Smells great.
So, I let this rest overnight in the frig and then grind through the fine plate one last time.
These were then stuffed into 24/26mm sheep casings.
No pics of the stuffing. Between the blow outs and this sticky paste all over my hands, I was happy to get it done as quick as possible.
Into the Bradley. Running my PID 130-170. Just looking to kiss the casings with a little smoke, so I went with 2 hours of apple.
Ok. Certainly not my best stuffing job...
Ready to come out. They took on some nice color.
I took these to an IT 130 then pulled and poached them in 165 degree water until I reached an IT of 152.
Then an ice bath immediately following the poach bath.
Blooming.
And a close up.
I let these rest in a paper bag for a day in the frig. That evening I heated one up on the Weber Platinum quality control purposes. The wife likes them. I do too.
But I think they are a little too small. They'll go great on a bun with some kraut and/or chili though.
My next batch will be with some wiener/vienna sized sheep casings.
Thanks for looking.
