Knockwurst Sausage

• 1930 g pork shoulder
• 340 g pork fatback
• 34 g salt
• 6 g pink salt
• 9 g ground black pepper
• 28 g artificial sweetener, Dexterose
• 9 g garlic powder
• 9 g sweet smoked paprika
• 6 g ground allspice
• 1 (12 ounce) can beer

1. Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8").
2. Mix with beer and spices (all ground) until meat sticks to the sides of bowl (for myosin development).
3. Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.
4. Finish cooking in C-VAP (steam cooker) until 155 degrees internal temperature.
5. Then, grill on a grill to get them grill marks.
6. Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives).

pork shoulder, pork fatback, salt, pink salt, ground black pepper, garlic powder, sweet smoked paprika, ground allspice, beer

Taken from www.food.com/recipe/knockwurst-sausage-533444 (may not work)