SMOKING SUMMER SAUSAGE RECIPES

Steps:

• Grind all meat through ⅜" plate or larger. Regrind through ⅛" plate.
• Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
• Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
• Stuff into fibrous casings.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks.
• Insert temperature probe to center of one sausage.
• Open dampers all the way. Run at 100˚F for one hour.
•  After an hour, increase temperature to 110˚F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
• Add another ⅔ pan of moistened sawdust, increase heat to 165˚F. Heat until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100˚F. Then dry and place in cooler.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
• Dry for 1 hour.
• After an hour, place ⅔ pan of moistened sawdust on burner. Run all night at 100˚F.
• The next morning, place another ⅔ pan of moistened sawdust on burner.
• Set temperature to 170˚F, cook until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110˚F. Then dry and place in cooler.
• Line the bottom of your oven with foil to catch the drippings.
• Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
• Bake at 180˚-200˚F until product reaches an internal temperature of 152˚F.
• After cooking, place sausage in refrigerator or freezer.
• Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.

Steps:

• Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
• Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
• Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
• Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
• Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
• Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
• Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
• Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
• Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
• Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
• Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
• Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
• Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
• Store in vacuum packed bags for future use or grill up right away and enjoy!