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Smoker


2 ½ lbs pork shoulder, you want some fat
For the dry seasoning
¼ cup fermento
1 tbsp paprika
1 tbsp mild chili powder
2 tsp corn syrup
2 tsp kosher salt
1 tsp cayenne pepper
¾ tsp garlic powder
½ tsp pink curing salt

Cut pork shoulder meat into cubes. Process through meat grinder using a 5mm plate. Transfer ground meat in large mixing bowl and rest in refrigerator.
Combine all dry seasoning ingredients except corn syrup in a small bowl. Add 2 tbsp cold water and corn syrup. Combine until you develop a paste. Transfer to refrigerator and leave for 1 hour.
Remove both meat and seasoning paste from refrigerator. In a large bowl, mix the seasoning paste into the pork. Knead pork meat for a few minutes to ensure that paste is well spread throughout meat.
Stuff sausage into stuffer barrel, using hog casings. Make 12 uniformly sized links, in horseshoe formation.
Record the weight of one sausage and mark with pen (you will weigh the same sausage again later).
Transfer to refrigerator and leave overnight.
Set up smoker for cold smoking, with a maximum temperature of 140°F. Hang horseshoe and leave to dry until skin is dry to the touch. Cold smoke with smoker vents wide open for approximately 2 hours.
Raise smoking temperature to 170°F and smoke meat for a further hour. Target internal temperature of each sausage is 160°F. Weigh marked sausage, aiming for a weight loss of about 20%.
Remove sausages from smoker and hang to dry for an hour.
Either serve and enjoy, or place in refrigerator and eat when ready.

Unrated