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This Mexican bread features Pork butt, Pork fat, Pork casings, if you are stuffing, Cider vinegar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Smoked Pork Bread
Description
This Mexican bread features Pork butt, Pork fat, Pork casings, if you are stuffing, Cider vinegar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Grind the pork and fat on the smaller disk.
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Mix in other ingredients.
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If stuffing, tie off in 8 inch lengths.
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Cover with plastic wrap and refrigerate overnight.
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Otherwise, form into patties and freeze separated by wax paper.
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Garry Howard's recipe chile powder in this recipe archive.
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I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powderNOTES : I either
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stuff and smoke this sausage or just
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freeze the patties.
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If you stuff, don't over pack.
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Smoke low (175F) for two hours.
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It is the best for making a corn bread stuffing or mixing with scrambled eggs and corn chips to
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make migas
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1120.5kcal
- % Daily Value *
- Total Fat 61.1g94%
- Saturated Fat 21.7g109%
- Cholesterol 347.0mg116%
- Sodium 7584.3mg317%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 1.1g5%
- Sugars 7.8g
- Protein 117.8g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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