Handload Smoked Sausage

Preparation

1. Cut the meat into grinder-sized pieces.

2. Grind the meat using a 1/2” plate.

3. Grind the meat again using a 3/16” plate.

4. Mix the meat, seasoning, and distilled water thoroughly.

5. Stuff the sausage into casings.

6. Link the sausages in 6-8” sections.

7. Hang the sausages on smoke sticks, leaving 1-2” of space between links for proper air circulation.

8. Line the smoker drip tray with fresh aluminum.

Drying Procedure

1. Preheat the smoker to 110°F with dampers closed.

2. Once smoker preheats, open the dampers and dry the sausage for 30-60 minutes, until the casings are tacky

3. Insert meat probes to monitor the internal temperature.

4. After drying, fill a pan 3/4 full with dampened sawdust, shaping it into a funnel, and place on smoke burner

5. Smoke at 110°F for 1 1/2-2 hours with the top damper 1/4 open and the bottom damper 3/2 open.

6. After 2 hours, remove the sawdust pan and increase the smoker temperature to 195°F.

7. Cook at 195°F until the internal sausage temperature reaches 156°F.

8. Once internal temperature is reached, place the sausage in an ice bath to cool rapidly to 100°F.

9. After the cold-water bath, hang the sausage at room temperature for 1-2 hours to develop a bloom.

10. Transfer the sausage to a cooler for storage.