Going to make some as soon as i can get the lean beef defrosted. Pics to follow.
This is a small 3 lb batch.
1.98 lbs of pork....Ground store bought pork is fine to.
0.22 lbs lean beef....Store bough 90/10 is ok.
3 tsp non iodized salt
1/2 tsp cure #1
1 tsp black pepper
1/4 tsp white sugar + 1 pinch
1 tsp chopped garlic
1/2 tsp crushed juniper berries...Most health food stores have whole berries you can crush. (dried)
3/8 cup cold distilled water
Grind lean pork with 1/2 plate, Grind beef twice through 1/8" plate. (Both opt) If store bought no need to re grind.
Add cold water to the beef (about 1 1/2 Tbs tablespoon) and mix well with remaining ingredients (juniper, garlic and pepper). Mix all pork together until the meat becomes glutinous (tacky). Finally mix everything together adding remaining water.
Stuff mixture into rinsed and cleaned 32 mm hog casings and form 7 - 8” links.
Hang sausages at room temperature for 2-3 hours.
Sausage is hot smoked in a few stages:
At about 122º for 80-90 min. You can keep on increasing the smoking temperature gradually up to 176º.
At 176 - 194º for 25 min until the internal temperature of 154 - 158º is reached.
The color of the sausage should be brown.
Though the above listed cooking temperatures might seem to be high. The sausage will stay at those temp a few minutes only and the inside should only reach 154 - 158º Jadgwurst sausage is somewhat baked on the outside.
The sausage is done and ready to eat.
Photos to follow