- Aug 7, 2008
- 1,489
- 10
This is a very old recipe my wife's family had. It was passed down from her great grandmother. Kind of simple. I have tasted it before and it was pretty good. You can see how old it is at the bottom of the recipe where they cure it. I used Instacure and plan on cold smoking. Never done it before, any help would be appreciated. Can't hang them. Have a Brinkmann Pitmaster Deluxe. It's having a sit in the fridge overnight. Thanks
Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following.
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne)
(Increase the Red Pepper to suit your taste. Some double the Red Pepper)
In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme
2. Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing.
(This is actually on the recipe, but we sure don't do that. Think this recipe goes way back)
If the sausage is to be smoked, it should hang two or three days to cure it at a temperature from 38 to 40 degrees. After curing, smoke until light brown using hickroy wood. This should take 2 days.
Boston Butt- .98 a pound, can't go wrong
Through the grinder
Rounds
Ready for the sit
Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following.
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne)
(Increase the Red Pepper to suit your taste. Some double the Red Pepper)
In addition to the above you may use the following if you like.
2 Tablespoons of Powdered Sage
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme
2. Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing.
(This is actually on the recipe, but we sure don't do that. Think this recipe goes way back)
If the sausage is to be smoked, it should hang two or three days to cure it at a temperature from 38 to 40 degrees. After curing, smoke until light brown using hickroy wood. This should take 2 days.
Boston Butt- .98 a pound, can't go wrong
Through the grinder
Rounds
Ready for the sit
