Natural Cased Smokies
Posted: Sat Mar 05, 2016 20:12
10 # pork butts, ice cold and grind through the 1/4" die
10 ea garlic clove, smashed
1 TBSP granulated garlic
3 TBSP kosher salt
1 TBSP ground black pepper
2 level tsp cure #1
2 1/2 cup ice cold water
24mm sheep casings
You can add ground jalapeno and cheddar for a little kick, I like 6-7 ground jalapenos with seeds per 10#, I eye ball the high temp cheddar I buy from sausagemaker.com
I take the salts, black pepper, crushed garlic, and garlic powder and grind them in a food processor with just enough water to make a smooth paste. I then add that to the rest of the water and mix into my ground pork.
I have a bradley electric 6 rack smoker. I start at 140 degrees smoke on with vent completely open for the first 40 minutes or so to dry the casings. Then I have them about 1/4 open and every 20 minutes raise the temperature 10 degrees. I stop at 220 degrees and hot smoke until internal temp of the sausage reads 152 degrees. It takes about 5 hours in my bradley smoker. I like it slow and long and it gives a great flavor. These have a good garlic flavor. It can be adjusted to your liking.
10 ea garlic clove, smashed
1 TBSP granulated garlic
3 TBSP kosher salt
1 TBSP ground black pepper
2 level tsp cure #1
2 1/2 cup ice cold water
24mm sheep casings
You can add ground jalapeno and cheddar for a little kick, I like 6-7 ground jalapenos with seeds per 10#, I eye ball the high temp cheddar I buy from sausagemaker.com
I take the salts, black pepper, crushed garlic, and garlic powder and grind them in a food processor with just enough water to make a smooth paste. I then add that to the rest of the water and mix into my ground pork.
I have a bradley electric 6 rack smoker. I start at 140 degrees smoke on with vent completely open for the first 40 minutes or so to dry the casings. Then I have them about 1/4 open and every 20 minutes raise the temperature 10 degrees. I stop at 220 degrees and hot smoke until internal temp of the sausage reads 152 degrees. It takes about 5 hours in my bradley smoker. I like it slow and long and it gives a great flavor. These have a good garlic flavor. It can be adjusted to your liking.