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The Phrase "You Don't Want To Know How The Sausage Is Made" Couldn't Be Further From The Truth

The late great Teddy Roosevelt once said, "Give a man a sausage and you feed him for a day. But teach a man how to make his own meat missiles, and you feed that greasy bastard for the rest of his life". 

I couldn't agree more. 

There's something to be said about putting together your own sausages. Obviously we've all heard the saying that you don't want to know how the sausage is made. But that couldn't be further from the truth. Because if you know exactly what is going into the pork rocket, you realize that it's something magical happening inside of that casing. 

For this recipe we used the trim from a couple briskets, a deliciously fresh ham straight from the farm, loaded it up with plenty of salt and spices, let all those flavors absorb into the meat, grind it up, stuff it into some natural hog casings, cold smoke those puppies for a few hours to get them nice and plump, and finally serve up something so damn delicious that you wouldn't care if it was the last thing you ever got a chance to eat in your life. 


It's juicy. It's smoky. It's salty. It's succulent. It's everything you could possibly want in a bite of food. 

The saying needs to change. It needs to be "you just don't want to know how shitty sausage is made". Because when it comes to sausage like this, you should want to know every single step in the process. 

And after you make it once, it'll be the only thing you want to cook again. We've got an entire summer of cooking meat rockets coming up here for 2023. Jalapeño cheddar links. Some chorizo. Link up our own hot dogs for a little treat on the beach. I am going to make and eat so much cured and cased smoked meat this summer it's going to be ridiculous. And the rest of you should, too. 

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