Quote:
Originally Posted by Smokey Lew
Looks great pigs. What kind of sausage is it? Would you share the recipe?
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It's Wittdogs grandfather's recipe.
Grandpa Jumbo’s Polish Sausage
Fresh
10 lbs ground pork
2 cups ice water
4 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice
Smoked
1 Cups Soy Protein
2tsp instacure No 1
1 tea paprika
The smoked sausage contains all of the fresh ingredients and then the rest listed.
Place sausage in smokehouse preheated to 120*. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165* Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage’s internal temp is 152*
Remove from smokehouse and cool with cold water until internal temp is 110* Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac
Add or subtract goodies as you go. I always add more Marjoram. Do the recipe and a tester in a pan to see what adjustments (if any) are needed. This recipe is a killer, and a keeper.
Thanks Dave!
Pigs
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