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 cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Refrigerate your sausage overnight to allow the cure to work
- The next day follow a low and slow smoking schedule.
- Cook sausages low and slow to an internal of 145f
- 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
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
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Smokies
A Canadian Smoked Sausage
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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As a Canadian and as a sausage lover I say this is so far from a Canadian smokie as you can get. When in history were Canadians ever Jalapeno and Cayenne sausage consumers, This might be Texmex but it is not Canadian. .
But this is a good sausage if you like that flavor profile.
I’ll pass this message on to the Canadian butcher that created the recipe😉
I just made that recipe and I’m Canadian from British Columbia… Only thing I did different was on a 4000g batch added extra 10ml water and did a 20% fat ratio added 2g mustard powder, 2g smoked paprika, Also I didn’t use any binder. Turned out great.. Took some to work and 16 guys all said it was Awesome…
Very cool!!
I just made that recipe and I’m Canadian from British Columbia… Only thing I did different was on a 4000g batch added extra 100ml water and did a 20% fat ratio added 2g mustard powder, 2g smoked paprika, Also I didn’t use any binder. Turned out great.. Took some to work and 16 guys all said it was Awesome…
From BC as well. Just pulled them off the smoker.
Quite pleased.
Skim Milk Powder for binder, and used a little more jalapeno than the recipe.
Nice!!
Any chance this was the Canadian River in the Oklahoma Panhandle?
Nope😉
Looks good. I am removing the cayenne and using white pepper, dry mustard. ginger, mace and a Pinch of caraway to give it a Bavarian hint.
Very Nice!!
Hi, from, Puerto Rico. I do this recipe two times, as is. And the people by crazy with flavor, texture and humidity. Today I will do again. Eric, thanks.
Excellent!!! I’m glad you like it!