Catagory:
Snacks
Ingredients:
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 floz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours.
Enjoy