5 pounds ground pork
1.78 pounds 12/15 and .5 pound 51/60 cocktail shrimp (2 pounds of shrimp chopped up if you can’t get the exact size)
3 TBSP Cracked black pepper
2 TBSP Granulated Garlic
4 TBSP Dry Minced Onion
1 tsp Allspice
1 tsp Thyme
½ tsp Basil
2 tsp Cayenne Pepper (want hotter….add a bit more)
4 tsp Non Iodized salt
1 TBSP Crushed Red Pepper
1 Bag Zatarain’s Crawfish, Shrimp and Crab Boil
1 tsp of cure #1
Boil the shrimp in the Zatarain’s for 2 min or till done. Reserve 10 oz of water for later.
Chop/Slice the Shrimp and put in a bowl with 2 oz of the boiling water and rest in the fridge. This adds some love.
Mix cure #1 and salt in the 8 oz of reserved boil bathwater. Add dry ingredients together and mix together. Then portion out into 1/3 and mix with 1/3 of the pork. Do this for the other 2/3 of pork.
Once the pork is mixed, then mix all portions together to incorporate the dry mix well into the pork. When mixed, add the cure and salted 8 oz of boil water. Mix well into the pork.
Drain the shrimp and discard the excess 2 oz boil water. Mix the shrimp into the meat mix.
Stuff into 32-36 mm hog casings.
Hang in the smoker for one hour at 130 (54.4C) to dry. Bump to 140 (60C) and add 2 hrs of smoke (hickory). Bump temp up 10 degrees every 2 hrs until IT is reached. Bring IT to 135-140 (43.3C-60C), then put in hot water bath to IT of 152 (66.7C).
Hot water bath should not be above 165 (73.8C). After bath, plunge in ice water bath and then bloom.