Cubano Sausage

Written By Jason Meade

Ingredients

  • 4lbs (1,814g) Pork Shoulder

  • 1lbs (454g) Pork Back Fat from @porterroad

  • 6g Pink Salt from @thesausagemaker

  • 115g @lanesbbq Cubano Rub/Seasoning

  • 15g @truesaltco Kosher Sea Salt

  • 3g of Freeze-Dried Dill (will use less next time)

  • 3g of Freeze-Dried Oregano

  • Zest of 2 Limes

  • Zest of 1 Orange

  • 90g Milk Powder from @thesausagemaker

  • 15g Mustard Seeds from @thebeardedbuther

  • 225g High Temp Swiss Cheese from @waltonsinc

  • 225g Cubed @boarshead_official Virginia Ham  

  • 125g Grated @douxsouth Angry Cukes (will use more next time)

  • 225g Water

  • 32mm Collagen Casings from @thebeardedbuther

Tools

  • Grinder: MEAT! 0.5hp Grinder

  • Stuffer: MEAT! 5lb Vertical Sausage Stuffer

  • Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale

  • Grill: Traeger Grills Pro 34, running at 180°

  • Knife: Messermeister Kendrick BBQ 8” BBQ Knife

  • Thermometer: ThermoWorks Thermapen ONE

Jason Meade
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Fire Roasted Poblano and Pepper Jack Sausage