Ingredients
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Meat
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300gr Pork Neck
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100gr Pork Back Fat
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100gr Beef Shoulder
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Liquits / Ice
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50ml Ice Water
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Casing / Skin
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1.4m Pork Casing 30-32mm
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Herbs & Spices
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20gr Pökelsalz
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12gr Old Style Smoked Sausage Pre-MixThis is a pre-mix option. Check out link in recipe
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2gr Ground Sweet Paprika
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2gr Ground Hot Pimento
Directions
Before you start with this recipe you need to do a little preparation.
To make this sausage you will need the following equipment.
- Mincer with 5mm plate
- Large mixing bowl
- Smokehouse
- Drying room
- Sausage filler and nozzle
Preparations
- Soak casings in luke warm water for 30 minutes
- Have ice water ready or crushed ice
You need also the following pre-mix seasoning
Link to seasoning mix: Old Style Smoked Sausage Pre-Mix
TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂
How to Video
Steps
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1
Done
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Cut MeatCut the meat and fat in to 2-3cm cubes |
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2
Done
60
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Mix IngredientsMix the meat & fat with salt, spices and water. Ensure all the meat is covered with the spices. This will take about 1-2 minutes. |
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3
Done
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Grind the meatGrind the meat through the 5mm mincer plate. |
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4
Done
5
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MixingMix the sausage meat for about 5 minutes still it becomes sticky. |
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5
Done
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FillingFill the sausage meat in to the casing and twist to a lenght of about 15cm. Make sure you have no air in them. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
60
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HangingHang the sausages on to smoking stick, make sure they don't touch each other and let the mature for 1-2 hour(s) at room temperature. |
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7
Done
90
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Hot SmokingHot smoke the sausages at 75c for 1.5hrs. The sausages should reach a core of 70-72c so that they are cooked. They should have a nice dark brown colour. |
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8
Done
60
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DryingOnce they are smoked and have reached the desired colour turn of the smoker and let them cool down at room temperature. This can take up to 1 hour. A. Hang them in a dark cool place where the temperature is around 16 to 18c and humidity should be around 75% for about 1 - 5 days. They will dry out a little more and the flavour increases. Once the dryness has been reached vacuum seal them. |
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9
Done
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StorageDepending on the previous stage (Drying) they hold about any where between 2 - 6 weeks. This also depents how clean you worked, how good they are smoked and so on. |
