Cured Sausage 108 - Basics For Making Smoked Sausage
Cured Sausage 108 - Basics For Making Smoked Sausage
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Is Cured Sausage?
Smoked sausage is sausage that has been ground, seasoned and cured and then smoked at lower temperatures instead of grilled or fired. It varies from fresh sausage in taste and consistency and is often stuffed into different casings than fresh sausage. Smoked, or cured sausage covers a wide variety of types of sausage including hot dogs, polish, ring bologna and Kielbasa.
The first thing you need to do is to grind your meat. Before you begin make sure your plates and knives are well oiled to prevent friction. You will want to grind the meat twice, the first grind should be with a 3/8 plate and then with a 1/8 plate. Remember to keep your meat cold through this process.
Next, you need to mix the seasoning and cure into your meat. To do this you can either use a meat mixer or do it by hand. Because this is a product that we are going to cure and smoke we need to achieve a high level of protein extraction so doing this with your hands is difficult but can be done. When using a mixer add the meat to the mixer, then the seasoning and cure and finally the water, you will want to mix in both directions until all seasoning and cure has been mixed in and you have good protein extraction. You will know that protein extraction has been achieved when the meat is sticky and tacky if you can pull a handful of it apart and it stretches that is a good sign.
Choose the largest stuffing tube your casing will fit on, collagen casings require no preparation so just put it on the stuffing tube and begin stuffing. Stuff until the casing is mostly full but remember we will want to twist these into links so leave it slightly understuffed.
When you are done stuffing the product has to be held in the refrigerator overnight to allow the cure time to work. If you added Encapsulated Citric Acid or other cure accelerators you skip this step.
Thermal Processing & Smoking
Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
Let them sit out for an hour before vacuum packing them to make sure we don’t get any unwanted moisture in our bags.
Now, whenever we want to eat them we simply defrost them and either eat them at room temperature or heat them up as they are already fully cooked!
- After your twist your sausage you can freeze your sausage for half an hour and then when you cut where you twisted them into links it will stay closed a little more.
Watch WaltonsTV: Basics For Making Smoked Sausage
Does everyone prefer 100% pork for the Roasted Garlic Seasoning or a pork / beef mix? I know with the German I prefer a pork / beef mix.
On the written part of this post it says 10 lbs pork butt, but the other amounts are for 25 lbs. so I was wondering if the beef portion maybe was left off? I believe the video says all pork though.
AdamCA last edited by
@dawsjd Pretty sure he only made a 10 lb batch of sausage. I’ve made this sausage before and I used Pork shoulder to make it, I believe it was around 8-10 lbs so that’s about how much sausage I made. In my opinion this works great with Pork, but I’m going to make some of this after Deer season using Venison and straight Pork fat. I’ll post how it turns out once I make it.
@AdamCA Cool thanks, I’ll try a 10 lb all pork butt batch first and adjust the ratio after that if I think it needs it.
@dawsjd Yeah…we started going through all the videos and adding footnotes for the conversions. Maybe we need to pick that back up so next to the “1 Bag of Roasted Garlic Smoked Sausage” would be a small #1 and if you click on it it brings you to the bottom where it shows how much. The other option would be to have a per lb breakdown right there.
Does anyone want to chime in on how they would like to see this set up?
@Jonathon Thanks Jonathon, I have no problem doing the math conversions for batch sizes. My main question was is the Roasted Garlic Seasoning best with all pork or best with a pork / beef blend? When I make the Waltons German I like 7lbs pork butt and 3lbs beef in a 10lb batch. Just looking for opinions.
@dawsjd In my opinion that’s a personal preference thing. I tend to like 100% pork better for most cured sausage but a blend is also perfectly acceptable. I wouldn’t treat the Roasted Garlic any different than any other sausage, so if you normally go with a blend then blend it, if you normally go 100% one way or the other then I’d do that. Either way, you can’t go too far wrong!
@s-a-m Thanks for that. We actually lined the pans with plastic wrap to allow the loaf to easily come out. I am with you though and have had aluminum do weird things with certain foods before after it sits in it for a while. I think the plastic wrap is a must.
@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
Mesquite and hickory are 100% wood just not hickory or mesquite, their either Adler or oak with oils. A simple search shows that and most bags of treager pellets aren’t 100% the specie’s llike apple is like 30-40% apple and the rest is oak or Adler , I stick to lumberjack brand.( it’s a free country people can buy what that want) jm2c
When you’re just starting out it’s much easier to learn with hog casings rather than sheep casing. Hog casing is much easier to handle and is less likely to burst. That being said, try watching YouTube videos by Scott Rea (@scottreaproject) or The Roed to Good Cooking. Both will show some neat tricks to dealing with natural casings.