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
- Add the pineapples and mix for 20 seconds
- add the encapsulated citric acid and mix for 30 seconds (this ingredient is added at the very end by itself)
- Stuff the mince into sausage casings and prick out any air pockets
- Follow this smoking schedule (or one that is low and slow)
-Dry your sausage at 90F – 100 for 1 hour, with your vents wide open
-Increase the temp to 125F for 1 hour and begin to add your favorite smoke
-Increase to 145F for 2 hour
-Increase to 155F for 2 hours
-Increase to 180F till the internal temp reaches 150F (this will release the encapsulated citric acid)
- Once the internal temp has been reached place the sausages in an ice bath to cool down and let them bloom at room temperature for 3-4 hours
- If you don’t have a digital smoker just cook these sausages low and slow so as to not render out the fat.
Here are a few things you might find useful when making a smoked sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Knives for processing meat
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Encapsulated Citric Acid
- SHMP Phosphates
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
Grilled Pineapple Smoked Sausage
- 700 g lean pork
- 300 g pork back fat
- 16 g kosher salt
- 2.5 g insta cure #1
- 2.5 g msg
- 1.5 g white pepper
- 25 g dark brown sugar
- 1 g oregano
- .5 g cardamom
- .25 g clove
- 1.6 g paprika
- 1.6 g garlic powder
- .2 g coriander
- 15 g finely chopped habanero peppers
- 10 ml dark soy sauce
- 20 ml maple syrup
- 30 ml coconut rum
- 4 g fresh grated ginger
- 1 egg white
- 45 ml neutralized pineapple juice (add 1 tsp of baking soda for every cup of pineapple juice to raise the ph)
- 3 g phosphate (SHMP) optional – for better moisture retention and binding properties
- 1 cup chopped grilled pineapple
- 10 g encapsulated citric acid
- hog casings
Preparing the pineapple
- We are grilling the pineapple to denature the bromelain enzyme that's naturally found in pineapple. When you grill the pineapple bring the temperature of the pineapple to 185F for roughly 5 minutes to deactivate this enzyme.If you don't want to fuss with this step you can use canned pineapples as the enzyme has already been deactivated.If you don't deactivate this enzyme it will effect the bind of your sausage leaving you with a crumbly mess
- As far as the pineapple juice goes, we need to raise the ph. Pineapple juice is very acidic and if you add it to your sausage it will effect the bind as well leaving you with a crumbly sausage. So to raise the ph of your pineapple juice pour out a cup of pineapple juice and add 1 tsp of baking soda to it. You now have neutralized pineapple juice.
- I have a juicer attachment for my grinder so I just made fresh juice with our grilled pineapple, but you can use pineapple juice from the store as well.
Preparing the meat
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- In a bowl combine all of the spices (starting with salt and ending with phosphates from the recipe ingredient list above). Do not include the diced pineapple or the encapsulated citric acid. Those 2 ingredients will be added at the very end of the mixing process.
- Clean and rehydrate your hog casings
- Grind your very chilled meat and fat on a medium plate (6mm). Rechill if necessary. You want the meat to be very cold while mixing.
- Add the bowl of spice mix to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Once your meat has become tacky add the diced pineapple and mix to incorporate.
- Finally add the Encapsulated citric acid and mix another 30 seconds.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- IF YOU USE ENCAPSULATED CITRIC ACID IN THIS RECIPE, IT MUST BE COOKED THE SAME DAY IT'S MADE.
- Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smokingNext raise the temperature to 125F for 1.5 hours and begin to apply smoke.Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 150F. At 150 the encapsulated citric acid will release in your sausage giving you a lovely tangy bite!(If you don't have a digital smoker just cook these low and slow so as to not render out the fat)
- Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!
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