Cold Liquid Cubes

Cold Liquid Cubes

Ingredients:
1/2 Cup Cold water
1-1/2 Teaspoon Liquid smoke

Directions:
Medium or wide hog casings
Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
Separate the meat and fat into 2 bowls, and rub each thoroughly with the
spice mixture. Cover and refrigerate overnight. Grind the fat in a meat
grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch
plate. Mix the meat and fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until the water is absorbed
and the spices well blended. Stuff the mixture into the hog casings. Dry for
2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or
smoker at about 250 degrees for 2 1/2 to 3 hours. Don't let them shrivel.
Use immediately or freeze. Makes about 5 pounds.
Cajunized Oriental Pork Chops
=============================
6 Thick pork chops
Salt & red cayenne pepper