Ingredients
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20 lbs Lean Pork
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8 lbs Pork Fat
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1 oz Prague Powder
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10 Tbs. Garlic Powder
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3 Tbs. Black Pepper
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2 Tbs. Red Pepper
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3 Tbs. Rubbed Sage
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3 Tbs. Fennel Seed
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8 Tbs. Kosher Saltor Canning Salt
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1 1/2 Cups Pure Maple Syrup
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1 Cup Dried Basil
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8 Tbs. Onion Powder
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2 dark Beer
Description
Directions
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1
Done
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Chill meat and fat to 38 degrees Fahrenheit. Run meat through a breaker plate or large hole plate in your grinder and set aside. Do the same with the fat. |
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2
Done
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Mix meat and fat for 10 minutes or until well blended. Add cure (Prague powder) to 1 pint of cold water and mix until completely dissolved then add to the meat/fat and mix another 10 minutes. |
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3
Done
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Add remaining ingredients except for the beer to the batch and mix another 10 minutes. Refrigerate until the temperature is below 38. Run the batch back through the grinder with a small plate. Refrigerate over night. |
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4
Done
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Prep your sausage stuffer and casings. Remove batch from refrigerator. Open both dark beers. Drink one. Add the other to the batch and mix 5 minutes. |
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5
Done
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Fill the stuffer and press into 32-35 mm casings. Hang sausage in smoke house and cold smoke 48 hours. Try not to let the temperature get above 70 degrees Fahrenheit. |
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6
Done
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Remove from cold smoker and place in hot smoker with a temperature of 225 degrees. Cook until the internal temperature is 165 degrees. |
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7
Done
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At this point you can shower the sausage in cold water or hang it back in the dormant cold smoker to cool. Once the temperature is below 80 degrees, package it into dinner size portions and freeze. |
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8
Done
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NoteIf you want to add peppers, cheese, or anything else, do so during the last mixing step when you add the beer. If you have a lot of additions you will want to mix for 10 minutes. |
