wittdog
Master Chef
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
