Garlic Sausage

Step 1

Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #Place in a container, cover and refrigerate for 48 hours.

Step 2

Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.

Step 3

Mix the ground meats, with the seasonings, adding a cup of ice water.

Step 4

Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.

Step 5

Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.

Step 6

Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.

Step 7

Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.

Step 8

Shower with cold water for about 5 min, then let cool down and dry.

Step 9

Store in a refrigerator.