Step 1

Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Step 2

Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)

Step 3

Grind chilled meat/fat and the green onion tops on a medium plate (6mm). Rechill. Keep the temp under 34f (1.1c)

Step 4

Combine the rest of the ingredients (spices, liquids, binder) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.

Step 5

Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out

Step 6

Place the sausage in your refrigerator overnight so that the cure can do its job

Step 7

The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 150F (65.5c).

Step 8

As far as the type of smoke, use your favorite wood. Pecan is a popular choice as well as oak but any wood you use is ok.

Step 9

1 hours at 100f (37.7c) - this dries out the sausage (leave the dampers wide open)

Step 10

1.5 hours at 125f (51.6c) - this is when I start applying smoke

Step 11

2 hours at 150f (65.5c)

Step 12

2 hour at 175f (79.4c)

Step 13

then I bump up to 200f (93.3c) until I reach an internal of 150f (65.5c)

Step 14

on indirect heat start smoking sausages while the pit is at 150f (65.and smoke for 3 hours.

Step 15

Increase the temperature to 200f (93.and cook till you get to an internal of 150f (65.5)

Step 16

After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy/

Step 17

For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.