Categories  

                

Charcuterie/Cheese


4 1/2 lbs pork butt about 2,000 g

1 lb beef chuck about 450 g
1 lb pork belly about 450 g; or back fat
3 garlic cloves about 10 g; large, pressed
2 tsp dried marjoram about 1.2 g
2 tsp ground black pepper about 4.5 g
2 Tbsp kosher salt about 36 g; plus more to taste, if needed
1 1/3 tsp Cure #1 about 6.5 g;
1 cup ice water about 240 g

Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
Add the ice water, all of the spices and mix well.
Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary.
Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
Cool the sausage down and store in a refrigerator or a freezer.
Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.
Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.

Unrated