ahakohda
Smoking Fanatic
Very easy to make.
Pork shoulder 4000g.
Salt, Sugar and Cure #1 according to a meat curing calculator.
4g black pepper
2g Nutmeg
16g of McCormick Salt Free Garlic and Herb Seasoning
38mm casing
320g crushed ice (or ice cold water)
Curing. Grind lean cuts of meat through a kidney plate and fatty parts through a 1/4" plate. You can also hand-cut the meat. Add salt, sugar, and Cure #1, then vacuum pack for 4 days.
Mixing. Use a mixer or mix by hand. Combine the meat, spices, and crushed ice, mixing for at least 5 minutes on slow speed until white protein threads develop.
Stuffing. Use your preferred stuffing method. I prefer 38 mm casings because they cook faster. You can also press the mixture into loaf pans to make meatloaf.
Resting. After stuffing, let the sausages rest at room temperature until the internal temperature reaches 60°F. If you are in a rush, place them in a 110°F convection oven until they reach 60°F internally.
Cooking. Depending on your preference, use a convection oven, smoker, or both at 180°F until the internal temperature reaches 157°F.
Cooling. Give the sausages an ice water bath, wipe them dry, and refrigerate overnight.
Pork shoulder 4000g.
Salt, Sugar and Cure #1 according to a meat curing calculator.
4g black pepper
2g Nutmeg
16g of McCormick Salt Free Garlic and Herb Seasoning
38mm casing
320g crushed ice (or ice cold water)
Curing. Grind lean cuts of meat through a kidney plate and fatty parts through a 1/4" plate. You can also hand-cut the meat. Add salt, sugar, and Cure #1, then vacuum pack for 4 days.
Mixing. Use a mixer or mix by hand. Combine the meat, spices, and crushed ice, mixing for at least 5 minutes on slow speed until white protein threads develop.
Stuffing. Use your preferred stuffing method. I prefer 38 mm casings because they cook faster. You can also press the mixture into loaf pans to make meatloaf.
Resting. After stuffing, let the sausages rest at room temperature until the internal temperature reaches 60°F. If you are in a rush, place them in a 110°F convection oven until they reach 60°F internally.
Cooking. Depending on your preference, use a convection oven, smoker, or both at 180°F until the internal temperature reaches 157°F.
Cooling. Give the sausages an ice water bath, wipe them dry, and refrigerate overnight.
