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Export 9 ingredients for grocery delivery
Step 1
Grind pork and beef through 3/16” plate (5 mm).
Step 2
Mix all ingredients with ground meat.
Step 3
Stuff into beef middles or fibrous casings about 60 mm in diameter.
Step 4
Ferment at 86F (30C) and 85-90% humidity for 24 hours.
Step 5
Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
Step 6
For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
Step 7
Store sausages at 50-59F and 75-80% humidity.