Did up some smoked polish sausage yesterday. Seemed like a good thing to do on a Sunday when the Browns werent gonna be on TV. (Turns out as crumy as they played, I would have turned them off anyway. lol)
Anyhow, I put 10 lbs of pork through the 1st grind. Next I mixed in the spices, and put it to a second grind.
I always start the 1st grind with partially frozen meat, and then stick it back in the freezer while I prepare the spices, and check into see what super star just scored against my team again.
The mixture for 10 lbs was as follows:
3.75 Tbs of tender quick
2.5 Tbs each of sugar, majoram, garlic powder, and black pepper
I then stuffed it into 21mm mahogany collagen casings. This is a nice sizer because you can keep 2 links connected and hang them from the loop through the slots in the CS rack.
Here's where I goofed to a point. I wasnt sure when I stuck them in the smoker. I'm guessing about 2:30. But I did use my thermometer. I took them out at 5:30 when they had reached an internal of 152.
I then ice bathed and FoodSealed.
I used about 3 oz. of wood and the smoker was set on 170.
Keep the links at about 6"- 8". This keeps them far enough away from the heat source so they cook more evenly. I did some about 11" before and the bottoms were naturally further along then the tops giving uneven color.
Make sure the links dont touch for the same reason. Discoloring will occur.
When its time to heat them up and eat,I place them in a bun with mayo and american cheese.
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