First, let me apologize for my absence. Life has been interesting and my Traeger has been out of action due to a lack of parts.
I have made hot dogs, summer sausage, snack sticks, and more. For some reason, I never got around to making a smokie. I don’t know why. I love smokies.
My good buddy, Norm, is getting a Bradley Smoker and asked about a smokie recipe. I referred him to a recipe from a
ab canuck
(https://www.smokingmeatforums.com/threads/jalapeno-cheddar-smokies-canadian-smokies.258485/).
However, I had to throw my hat in the ring and overcome my oversight.
The kind of meat you use in a smokie varies. It is usually mostly lean beef or game with some fatty pork shoulder to add moisture and texture. If you want to get in a fight, ask smokers the proportion of lean meat and fatty pork that should be used. I like a fair amount of pork and use 30 % to 40 % pork and the remainder lean beef or game.
It is critical that the meat be very cold, or you won’t get a good texture. I like to put it in the freezer for about 40 minutes to just get a frozen crust on it. I also put the canister of my stuffer in the freezer.
For each KG of meat used mix the following together:
Spread the meat out on a tray and press finger holes in it. Pour the slurry over the meat. Fold the meat towards you and press flat. Rotate the pan 1/4 turn, rotate toward you and press it flat. Continue mixing for 3 minutes. Put the meat in the freezer for 20 minutes.
Put the meat in the bowl of a stand mixer with a paddle attachment. Beat the meat with the paddle at medium low for 3 minutes. Put the meat in the freezer for 20 minutes. If you are making a large batch, you will likely have to mix the meat in batches.
Beat the meat with the paddle for another 3 minutes and put it in the freezer for 20 minutes. You are looking for a sticky mass.
Stuff the meat into 32 mm (1 1/4 inch) collagen casings.
Pinch every six inches on the casings and cut at the pinch.
Store the sausages in the fridge for 24 hours.
Put the sausages on a rack at room temperature for one hour, wiping them several times with paper towels to dry thoroughly.
I did these in my Bradley P10.
Preheat your smoker to 140 F (60 C). Smoke the sausages for 1 hour.
Increase the heat to 150 F (66 C). Smoke for 1 hour.
Increase the heat to 160 F (71 C). Smoke for 1 hour.
Increase the heat to 170 F (77 C). Smoke for 1 hour or until the internal temperature of the smokie is 155 F (68 C), whichever comes first.
If the smokie has not reached an internal temperature of 155 F (68 C), Increase the heat to 180 F (82 C). Cook the smokie until the internal temperature reaches 155 F (68 C).
When the smokies are up to temperature, plunge them in ice water for 5 minutes. Put the sausages on a rack at room temperature for 2 hours and then refrigerate overnight to let the smoke flavour even out.
Of course, I had to grill one up to try it.
It was delicious but it did have a problem. I couldn’t get a second picture without a bite disappearing from the smokie!
The Verdict
These were terrific. They have a great texture with a firm bite. There is just a touch of heat, a good smoke level, and a deep rich flavour.
I should have done these sooner.
Disco
I have made hot dogs, summer sausage, snack sticks, and more. For some reason, I never got around to making a smokie. I don’t know why. I love smokies.
My good buddy, Norm, is getting a Bradley Smoker and asked about a smokie recipe. I referred him to a recipe from a
ab canuck
(https://www.smokingmeatforums.com/threads/jalapeno-cheddar-smokies-canadian-smokies.258485/).However, I had to throw my hat in the ring and overcome my oversight.
The kind of meat you use in a smokie varies. It is usually mostly lean beef or game with some fatty pork shoulder to add moisture and texture. If you want to get in a fight, ask smokers the proportion of lean meat and fatty pork that should be used. I like a fair amount of pork and use 30 % to 40 % pork and the remainder lean beef or game.
It is critical that the meat be very cold, or you won’t get a good texture. I like to put it in the freezer for about 40 minutes to just get a frozen crust on it. I also put the canister of my stuffer in the freezer.
For each KG of meat used mix the following together:
- 15 ml (6.45 grams) ground mustard
- 14 ml (17.9 grams) Kosher salt
- 12 ml (6 grams) paprika
- 8 ml (6 grams) garlic powder
- 6 ml (6.5 grams) sugar
- 6 ml (2.9 grams) white pepper
- 1.75 ml (2.5 grams) Prague powder #1
- 3 ml (1.5 grams) ground coriander
- 1 ml (0.8 grams) onion powder
- 1 ml (0.4 grams) mace
- 1 ml (0.4 grams) cayenne
- 1 ml (0.2 grams) dried marjoram
- 1 1/2 tsp ground mustard
- 1 1/4 tsp Kosher salt
- 1 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1/5 tsp Prague powder #1
- 1/4 tsp ground coriander
- 1/8 tsp onion powder
- 1/8 tsp mace
- 1/8 tsp cayenne
- 1/8 tsp dried marjoram
- 125 ml ice water
- 14 ml corn syrup
- 1 ml Sriracha sauce
- 1/4 cup ice water
- 1 1/4 tsp corn syrup
- 1/8 tsp Sriracha sauce
Spread the meat out on a tray and press finger holes in it. Pour the slurry over the meat. Fold the meat towards you and press flat. Rotate the pan 1/4 turn, rotate toward you and press it flat. Continue mixing for 3 minutes. Put the meat in the freezer for 20 minutes.
Put the meat in the bowl of a stand mixer with a paddle attachment. Beat the meat with the paddle at medium low for 3 minutes. Put the meat in the freezer for 20 minutes. If you are making a large batch, you will likely have to mix the meat in batches.
Beat the meat with the paddle for another 3 minutes and put it in the freezer for 20 minutes. You are looking for a sticky mass.
Stuff the meat into 32 mm (1 1/4 inch) collagen casings.
Pinch every six inches on the casings and cut at the pinch.
Store the sausages in the fridge for 24 hours.
Put the sausages on a rack at room temperature for one hour, wiping them several times with paper towels to dry thoroughly.
I did these in my Bradley P10.
Preheat your smoker to 140 F (60 C). Smoke the sausages for 1 hour.
Increase the heat to 150 F (66 C). Smoke for 1 hour.
Increase the heat to 160 F (71 C). Smoke for 1 hour.
Increase the heat to 170 F (77 C). Smoke for 1 hour or until the internal temperature of the smokie is 155 F (68 C), whichever comes first.
If the smokie has not reached an internal temperature of 155 F (68 C), Increase the heat to 180 F (82 C). Cook the smokie until the internal temperature reaches 155 F (68 C).
When the smokies are up to temperature, plunge them in ice water for 5 minutes. Put the sausages on a rack at room temperature for 2 hours and then refrigerate overnight to let the smoke flavour even out.
Of course, I had to grill one up to try it.
It was delicious but it did have a problem. I couldn’t get a second picture without a bite disappearing from the smokie!
The Verdict
These were terrific. They have a great texture with a firm bite. There is just a touch of heat, a good smoke level, and a deep rich flavour.
I should have done these sooner.
Disco
