I got antsy waiting on my bacon to cure so i made up another batch of sausage to keep me busy.Only this time i added cheese to it and smoked with cherry wood. Turned out really good.
Here it is stuffed and ready for a few days in the fridge.
In the smoker early yesterday morning.You can see the AMNS loaded with cherry
6 hours of smoke and a total of 7 hours later they are ready!
These turned out really good.First time i used the cherry wood and I'll have to say I'm a fan so far. I had a Boston Butt going at the same time on the other smoker so we eat good last night.Pulled pork and homemade sausages make a great supper. I vacuum packed the rest and put in the freezer.
Hope you enjoyed taking a look.
The recipe is simple but good.
11 lbs Pork (5kg)
5 Tbsp salt (90g)
3 tsp black pepper (7.5g)
3 cloves fresh garlic (9g)
2 tsp marjoram (3g)
2 tsp sugar (10g)
2 tsp Cure #1 (12g)
2 cups ice water
1 or 2 cups high temp cheese
Mix all ingredients together and stuff casing.Store in fridge 24 hours then smoke.Pre heat the smoker to a temp of 130F and added the meat with vent fully open.Once the casing is good and dry add smoke and move vent to 1/4 open. Slowly bumped up the temp 5 degrees at a time to 170F,Your looking for an internal temp of 154F. Once IT is reached remove the sausage from smoker and place in a cold water bath till IT is reduced to 110F. Then you can hang to at room temp a few hours to help develop final color. Store in fridge or vacuum pack and freeze.
Edited by Metal Man - 3/28/11 at 4:58am