Ingredients :
- 10 lb boneless pork cubed (80% meat 20% fat)
- 3 tbs kosher salt (any salt will do, be sure it is iodine free)
- 2 tbs rubbed sage
- 2 tsp ground thyme
- 2 tbs marjoram
- 3 tbs smoked paprika
- 4 tbs garlic powder
- 3 tbs onion powder
- 1 tbs red pepper
- 3 tbs black pepper
- 1/2 cup powder milk
- 2 1/2 tbs insta cure #1 (only use if you plan on stuffing and smoking this sausage)
- 2 cups ice cold water
Method :
- Grind all meat through a medium plate
- Smoked sausages, mix all ingredients in a bowl, add ice water and mix again.
- Pour into ground meat and throughly mix ingredients and meat, this process will take several minutes by hand.
- Be sure to fry and sample a patty at this point to make sure if you need to add or adjust the ingredients. If it taste a little salty, add some more water to help dilute and mix sausage more.
- Stuff into hog casings
- Let sausage hang in a cool dry place with a good air flow to allow outside of casings to dry to help with smoke penatration. If need be place sausage in front of fan and dry for about an hour.
- Place sausage in smoker/smokehouse. Start smoke at low temps around 135°F for couple hours, slowly increase heat until internal temps of sausage reaches 165°F. If the outside temperature and the humidity is low i smoke my sausage for a couple of days, but this is using a fairly large smokehouse with good air flow
- Pan/breakfast sausage. Ingredients same as above omitting insta cure.
- Mix ingredients and meat throughly. Place sausage in quart plastic bags and wrap each package in freezer paper, this will keep the sausage fresh longer in the freezer.
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