- 15 Lbs – Beef Trim or Beef Chuck
- 10 Lbs – Pork trim
- 4-5 Cups – Distilled Water
- 1 – B-unit Smoked Polish Kielbasa Seasoning
- 1 oz – Speed Cure
- 38-42mm Natural Hog Casings
- Soak casings in warm water for 30-40 minutes
- Grind the beef and pork together once through a 3/8” plate
- Regrind the meat through a 1/16” plate
- Add seasoning to the meat and mix for 2 minutes or until fully incorporated
- Mix speed cure into the water and then add to the meat block. Continue mixing until the meat becomes tacky, about 5-7 minutes
- Load the meat block into a sausage stuffer and stuff into casings
- Link the sausages into 7” sections
- Let the sausage rest in the cooler overnight to allow flavor and cure development
- Preheat the smoker to 110 degrees F.
- Hang the snack sticks on smoke sticks, ensuring there’s space between them for optimal airflow
- Insert meat probe into one of the sausages to monitor temperature.
- With dampers wide open, dry the sausage at 110 degrees for 2 hours
- Increase temperature of the smokehouse to 120 degrees, run 1 hour
- Fill sawdust pan ¾ with sawdust and dampen with water. Mold the sawdust into a funnel shape in the pan
- Place the sawdust pan on the heating element and increase the temperature of the smoker to 130 degrees. Set dampers to ¾ closed. Run 1 hour
- Increase temperature of the smoker to 140 degrees F, run 1 hour
- Increase temperature of the smoker to 150 degrees F, remove sawdust pan. Run 1 hour
- Increase temperature of the smoker to 160 degrees F, run 1 hour
- Increase temperature of the smoker to 180 degrees F and run until the internal temperature of the summer sausage reaches 155 degrees.
- Remove the summer sausage from the smoker and place in an ice bath to bring the temperature down to 100 degrees rapidly, about ½ hour.
- Hang the sausage at room temperature for 2 hours to bloom.
- Cool completely
By Joe Hanni