Taco Sausage Wrap!

• Cube brisket and freeze for easier grinding.
• Mix all spices together in a bowl.
• Grind the chilled meat through a coarse plate once.
• Add the mixed spices to the ground meat and mix by hand.
• Pour in the beef stock and continue mixing by hand until the mixture becomes tacky.
• Add high temp cheddar cheese and mix to combine.
• Case the sausages and place them in the fridge overnight to allow the casings to dry.
• Snip apart sausages once dried.
• Fire up the pit. 150°F.
• Place sausages on a wire rack and smoke low and slow for about 3 hours, or until they reach an internal temperature of 150°F, flipping halfway through.
• Remove sausages and place them in an ice bath.
• Return sausages to smoker set at 275–300°F and cook 25–30 minutes, until internal temperature reaches 165°F.
• Assemble taco sausage wrap with tortilla, sausage link, and your desired toppings.
  
  

Beef Fat Tortillas

• Add all ingredients to a food processor and mix until a dough ball forms.
• Remove dough, form into a ball, and let rest for about 20 minutes.
• Divide into 30 g portions, tuck seams underneath, and roll into smooth balls.
• Cover and let rest another 30 minutes.
• Heat tortilla press (Chud Press or similar).
• Press each dough ball into a tortilla.
• Cook tortillas on a hot surface, repeating with all portions.