Sausage
From WilliamsCreekTradingCompany 13 years ago
- 4-5hrs to make
- Serves 100
This recipe is for a small amount of cold smoked sausage, this is not pre-cooked in any way and remember it can be bumped up or down to reach the level of heat/pepper etc. you desire. You will need access to a grinder, stuffer, a smoke house/smoker and cold weather. Read more Use only fresh meat and smoke only in cold outside temperature, this is a must. See less
Ingredients
- 50# meat which can be any ratio 50/50, 60/40, 70/30 or staight pork shopping list
- 1C kosher salt shopping list
- 1/2C coarse black pepper shopping list
- 1 1/2C brown sugar shopping list
- 1/4-1/3C Crushed red pepper shopping list
- 1/2t sodium nitrate shopping list
- 1/3 C garlic shopping list
- 2 pkgs pork casings shopping list
How to make it
- Chunk your meat and mix in all dry seasonings and refrigerate overnight, soak your casings over night as well then first off turn them inside out and flush. Grind once selecting a screen to your liking then stuff and try to make good 1# rings ( 2 servings per). Tie firmly with cotton string and hang in smoke house then smoke it with the wood of your choice. I use pecan wood and tend it for 1 night which gives it a good firm but not offensive smoke flavor. Pull it the next morning and I vacuum pack then freeze it.
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