Basic Pork Sausage
This is your basic Texas Style Pork Sausage.
We recommend an 80/20 to 70/30 ratio of meat to fat for most sausages. Pork shoulder, or pork butt, is a great choice for sausage because of it's fat content. Simply choose the amount of meat you're using and the ingredients will update automatically!
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Ingredients:
- Pork Shoulder: 2268
- Salt: 40
- Pink Salt #1: 6
- Ground Mustard: 20
- Granulated Garlic: 20
- Black Pepper: 15
- Cayenne: 10
- Paprika: 10
Instructions:
- Cube the pork shoulder in a large hotel pan. In a bowl combine all the spices, then add the spice mixture to the cubed meat and mix thoroughly to ensure even coating.
- Cover the pan and refrigerate overnight to cure.
- Place the meat in a freezer for 1-2 hours until firm right before sending through the meat grinder. Tip: Put the components of your meat grinder in the freezer as well.
- Add 1 lb of ice cubes to the meat for the liquid component, then send it through the meat grinder using the coarse diameter setting. Run the ground meat through the grinder a second time for a cohesive texture.
- Mix the ground meat by hand to ensure it's tightly integrated. If desired, add cheese or any additional ingredients that you don't want to send through the grinder.
- Case the sausage into 28-32 mm hog casings
- After casing, let the sausages sit in the refrigerator, uncovered, overnight to dry the casings.
- Fire up the smoker to a maximum of 150°F (65°C) for cold smoking.
- Smoke the sausages for 3 hours, ensuring they don't touch or overlap.
- After 3 hours, flip the sausages and wipe off any soot.
- Continue smoking for an additional 3 hours or until the internal temperature of the sausages reaches 150°F (65°C).
- Remove sausages from the smoker and put them in an ice water bath to stop the cooking process and tighten the skins. When the sausage are sufficiently cold, put them to the refrigerator for storage, or proceed to the next step.
- When ready to enjoy, fire up the smoker to 275°F (135°C). Place the sausages in the offset and cook for about 30 minutes or until the internal temperature reaches 165°F (74°C).
- Allow the sausages to rest briefly before slicing and serving.
