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.
Texas Hot Guts with Pepperjack Cheese
- 1000 g Brisket 70/30
- 16 g Kosher salt
- 2.5 g Cure #1
- 36 g High Heat Non-Fat Dry Milk Powder
- 3.6 g Black Pepper
- 5.5 g Granulated Garlic
- 3.6 g Granulated Onion
- 3.6 g Paprika
- 5.5 g Cayenne
- 3.6 g Mustard
- 2.5 g Chili Powder
- 2.5 g Turmeric
- 1.5 g sodium erythorbate optional – use this ingredient if you want to cook the same day you stuff your sausage. If you don't use this, then you'll want to let the sausages rest in the fridge overnight before cooking (this allows the cure to do its job before cooking)
- 66 g Fresh Jalapeños deseed for a milder version
- 70 g Pepper Jack Cheese
- 118 ml beef bone broth unsalted
- hog casings
- Clean and rehydrate your hog casings
- Prepare the brisket by cutting the meat and fat into small strips or cubes. Place in the freezer for an hour or until the temp reaches below 34F (1.1c).
- Prepare all of your seasonings.
- Grind your very chilled meat, fat, and jalapenos on a course plate (10ml)
- Add all of the seasonings and liquid to your mincemeat and 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 pepper jack cheese and mix to incorporate the cheese.
- Stuff your mincemeat into the casings, link, and prick out any air pockets.
- Let the sausages rest in your refrigerator overnight to allow the cure to work.
- IF YOU ARE USING SODIUM ERYTHORBATE (CURE ACCELERATOR) YOU CAN COOK THIS WITHOUT HAVING THEM REST OVERNIGHT IN THE REFRIGERATOR
- IF YOU ARE USING A BBQ PIT OR OFFSET SMOKERStart by drying out your sausages. Leave them at room temperature for 1-2 hours. They should feel dry to the touch with no condensation on them.Place then in your pit or smoker (indirect heat) with your smoker set to 150f (65.5c). Smoke for several hours.Increase the temp to 200f (93.3c) until you reach an internal of 145f (62.7c)
- IF YOU HAVE A DIGITAL SMOKERStart by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F (37.7c) with the door slightly open for 1.5 hours. This will dry out the sausage and get it ready for smokingNext raise the temperature to 125F (51.6c) for 1.5 hour and begin to apply smoke.Raise to 155F (68.3c) for 1 hour, then raise to 175F (79.4) for 1 hour, then raise to 200F (93.3) till the internal temp reaches 145F (62.7)
- Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!
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