I bought a new Tasin electric grinder and LEM stuffer so I thought I would break them in with a batch of Smoked Country Sausage using a recipe from Bruce Aidell's "Complete Sausage Book".
The basic recipe, which I doubled is at bottom of my post.
I ground the seasoned pork and made a test patty to see if an seasoning adjustment was needed.
All stuffed and ready to smoke.
I had a few oak dowel rods cut to the same length as the racks in my GOSM to use as smoke sticks. I put the sausage in the smoker for about 1 hour to get it dry, then added hickory wood for a nice 2 hour smoke.
I was aiming for a 180 to 195 degree smoker temp.
Here is the source of my recipe.
My Maverick is indicating it's done!
It's ready to pull from smoker and plunge in ice bath to stop cooking, very important.
Nice color and it smells awesome.
Sauteed kale, green beans, and smoked sausage with a bit of mustard for dinner!
2.5 lb. Pork butt
.75 lb. back fat
1 T. brown sugar
1 T. Kosher salt
1 T. sweet paprika
2 tsp red pepper flakes
1 tsp ground sage
1 tsp dried thyme
pinch ground allspice
.75 tsp cure #1
.5 C water