Friday 8 August 2014

Smoked Old Bay Sausage

A great tasting smoked sausage recipe we really enjoy. This is enough for one coil. I usually make a bunch at a time and then vacuum seal them in thirds of a coil to freeze for future use. 
If you are not familiar with instacure, it is a curing salt used to slow cook or cure meats. You can find it at most outdoor stores.

1 pound ground pork
3 pounds pork tenderloin, cubed
1 1/2 tablespoons Old Bay seasoning
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon onion powder
1 teaspoon instacure #1 (formerly prague powder)
Cayenne pepper to taste (optional)

Prepare the casings as per directions on package.
Meanwhile mix together the remaining ingredients.
Remove casings from water and pat dry with a clean cloth.
Stuff the casings with the meat mixture.
Tightly tie the end with butcher’s twine.
Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.
Refrigerate until cooled completely.

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Have you tried this recipe?? Tell us how it turned out :)