Canadian Smokies

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f
  9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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4.50 from 2 votes

Smokies

A Canadian Smoked Sausage
Prep Time1 d 30 mins
Cook Time6 hrs
How much do you want to make? 1000 grams

Ingredients

  • 850 g lean pork
  • 150 g pork back fat
  • 15 g Salt
  • 2.5 g Insta Cure #1
  • .5 g Sodium Erythorbate This is a cure accelerator. Add this if you want to cook your sausages immediately. If you don't add this, you have to let the sausages rest overnight in the refrigerator
  • 3 g Pepper
  • .5 g Cayenne
  • 3.5 g Garlic powder
  • 1 g Marjoram
  • 20 g Potato Starch sub for your favorite binder
  • 130 g Cheddar cut into cubes
  • 70 g fresh jalapeno peppers minced
  • 100 ml Ice-Cold water
  • hog casings

For a Bacon Swiss Smokie Replace the Cheddar and jalapenos with:

  • 130 g Swiss cut into cubes
  • 200 g cooked bacon

Instructions

Prepare the casings

  • 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.

Prepare the Meat

  • Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
  • Grind chilled meat and fat on a course plate. Rechill. Keep the temp under 34f (1.1c). Grind a second time on a finer plate (4.5mm). Make sure the temperature of your meat is below 34f (1.1c) at every stage. Rechill if necessary
  • Combine the rest of the ingredients (spices, liquids, binder, and any cheese or peppers) 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.
  • Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
  • If you used the cure accelerator mentioned above, you can begin the cooking process the same day you stuff these sausages. If you did not use the cure accelerator, place the sausage in your refrigerator overnight so that the cure can do its job
  • Smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145F (62.7c).

If you have a digital smoker this is a great cooking schedule:

  • 1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
  • 1.5 hours at 125f (51.6c) – this is when I start applying smoke
  • 1 hour at 155f (68.3c)
  • 1 hour at 175f (79.4c)
  • then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c)

If you are cooking on a pit or offset here’s a different way:

  • on indirect heat start smoking sausages while the pit is at 150f (65.5) and smoke for 3 hours.
  • Increase the temperature to 200f (93.3) and cook till you get to an internal of 145f (62.7)

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Kasekrainer

Jump to Recipe Print Recipe Post Views: 1,232 Follow basic smoked sausage preparation practices when making this sausage. Clean and sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) at all times Any liquid that is added to the mince needs to be ice
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