1200. California Farm Dutch Smoked Sausage Recipe by Hobby Horseman
Cooking Instructions One day 1 For the natural sausage casings, soak 34 mm diameter salted pork intestines till soft, rinse till free of salt. The casings are from the Syracuse Butcher Supply Company. 2 Grind ice cold pork meat strips and ice cold pork belly fat strips in an 80/20 ratio, 8 pork meat strips and two pork fat strips, when grinding. 3 To eat this smoked sausage fresh and right away, Mix with spices and ice water, no butchers salt, Tsp of flaked seasalt only, dry, cold smoke, poach and refrigerate. To eat preserved, add 15 grams of butcher salt to the spices and ice water, dry, cold smoke, poach and store in dark pantry. 4 Stuff sausages, make one pound sizes. Double knot sausages with butcher twine. Leave ends untrimmed. Tie ends together to hang for drying. 5 Dry raw sausages 24 hours at room temperature. 6 Cold smoke raw sausages 3 hours in soaked red oak wood smoke under 82F degrees till perfectly red. To create thicker, colder smoke for a deeper red, spray water on burning oak with plant mister. Do not smoke longer, or sausages will start to shrivel and dry out. 7 To preserve: Poach, do not boil the air dried and cold smoked sausages, lay sausages in 192F degree water till internal temperature is 172F, about 20 minutes. Temperature while poaching, rises and lowers 20F degrees per ten minutes. Dry and cool. Fresh a week in the fridge. Serve hot over potatoes or cold on sandwiches. Delicious. 1 For the natural sausage casings, soak 34 mm diameter salted pork intestines till soft, rinse till free of salt. The casings are from the Syracuse Butcher Supply Company. 1 For the natural sausage casings, soak 34 mm diameter salted pork intestines till soft, rinse till free of salt. The casings are from the Syracuse Butcher Supply Company. 2 Grind ice cold pork meat strips and ice cold pork belly fat strips in an 80/20 ratio, 8 pork meat strips and two pork fat strips, when grinding. 2 Grind ice cold pork meat strips and ice cold pork belly fat strips in an 80/20 ratio, 8 pork meat strips and two pork fat strips, when grinding. 3 To eat this smoked sausage fresh and right away, Mix with spices and ice water, no butchers salt, Tsp of flaked seasalt only, dry, cold smoke, poach and refrigerate. To eat preserved, add 15 grams of butcher salt to the spices and ice water, dry, cold smoke, poach and store in dark pantry. 3 To eat this smoked sausage fresh and right away, Mix with spices and ice water, no butchers salt, Tsp of flaked seasalt only, dry, cold smoke, poach and refrigerate. To eat preserved, add 15 grams of butcher salt to the spices and ice water, dry, cold smoke, poach and store in dark pantry. 4 Stuff sausages, make one pound sizes. Double knot sausages with butcher twine. Leave ends untrimmed. Tie ends together to hang for drying. 4 Stuff sausages, make one pound sizes. Double knot sausages with butcher twine. Leave ends untrimmed. Tie ends together to hang for drying. 5 Dry raw sausages 24 hours at room temperature. 5 Dry raw sausages 24 hours at room temperature. 6 Cold smoke raw sausages 3 hours in soaked red oak wood smoke under 82F degrees till perfectly red. To create thicker, colder smoke for a deeper red, spray water on burning oak with plant mister. Do not smoke longer, or sausages will start to shrivel and dry out. 6 Cold smoke raw sausages 3 hours in soaked red oak wood smoke under 82F degrees till perfectly red. To create thicker, colder smoke for a deeper red, spray water on burning oak with plant mister. Do not smoke longer, or sausages will start to shrivel and dry out. 7 To preserve: Poach, do not boil the air dried and cold smoked sausages, lay sausages in 192F degree water till internal temperature is 172F, about 20 minutes. Temperature while poaching, rises and lowers 20F degrees per ten minutes. Dry and cool. Fresh a week in the fridge. Serve hot over potatoes or cold on sandwiches. Delicious. 7 To preserve: Poach, do not boil the air dried and cold smoked sausages, lay sausages in 192F degree water till internal temperature is 172F, about 20 minutes. Temperature while poaching, rises and lowers 20F degrees per ten minutes. Dry and cool. Fresh a week in the fridge. Serve hot over potatoes or cold on sandwiches. Delicious. 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