• looking for a recipe for Smokies, we call them Bavarian Smokies in Canada. Hi, all new here, and first-time sausage making. Ready to go. Just wanting to make smokies next. Thanks

  • Team Blue Admin Walton's Employee Power User

    Cndnwoman Here is a recipe for a 10 lb batch, hope it helps!
    Meat Block

    • 4 lb 85% lean beef
    • 4 lb 80% lean pork
    • 2 lb 50/50 pork trim

    Additives

    • Lil Smokies
    • Sure Cure (included with the lil smokies)
    • 2.2 lb of ice cold water
    • Cure Accelerator of choice, if you want to use one, if not then hold overnight after stuffing

    Process

    • Grind beef 3 times. First through a 3/18 then twice through a 1/8th inch plate
      Grind all pork through 3/16th plate twice

    • Mix the beef with 1/2 the water, all of the seasoning and sure cure and mix for 4 minutes. Add pork, cure accelerator (if wanted) and the rest of the water and mix for 4 more minutes.

    • Stuff into 21mm casings

    Thermal Processing

    • 30 minutes at 120 with dampers wide open for drying, smoke off
    • 30 minutes at 130 smoke on
    • 30 minutes at 140 smoke on
    • 30 minutes at 150 smoke on
    • 15 minutes at 160 smoke off
    • Then cook at 170 until the internal temperature reaches 160° smoke off
      (Shower or ice bath for 20 minutes)

    Hold at two hours at room temperature before moving to the cooler overnight.


  • During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.

  • Team Blue Admin Walton's Employee Power User

    deweymeats I updated the thermal processing section with when to add smoke. How much smoke you want depends on taste and the setup you have. I’d just put a pan of smoke chips in there and let them work but if you want less smoke you can obviously use less chips but if you are wanting a milder smoke flavor then use a fruit wood or pecan. Here is the updated smoke schedule though so both of these posts sort of stand on there own

    Thermal Processing

    • 30 minutes at 120 with dampers wide open for drying, smoke off
    • 30 minutes at 130 smoke on
    • 30 minutes at 140 smoke on
    • 30 minutes at 150 smoke on
    • 15 minutes at 160 smoke off
    • Then cook at 170 until the internal temperature reaches 160° smoke off
      (Shower or ice bath for 20 minutes)

  • Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again

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