You will need:
- 15# Pork Butts
- 10# of Good Trim Beef Chuck
- 2-3 cups of Distilled Water
- 1 pkg. of "B" Seasoning
- 2-1/2# Cheddar Cheese (Optional) *Keep cheese frozen, use when starting to soften. If you are using block cheddar - cut into 2" x 2" cubes for grinding.
- .85# of Green Chili Peppers (Optional)
Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Add Maple Cure to water and mix into meat. Add seasoning and mix 4-6 minutes or until meat is tacky. Grind cheese separately through 3/16" plate or 1/4" plate. (If making Mexican Sausage grind cheese and peppers together.) Put cheese on top of meat and mix well, then stuff into 29-32mm or 32-35mm hog casings.
Smoking Procedure: Place product on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.
*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.
Smoking Procedure: Place product on smoke sticks and dry at 110 degrees F for 30 minutes to 1 hour or until skins are tacky dry. Then 3/4 pan of moistened sawdust and smoke for 1-1/2-2 hours at 110 degrees F. After 1-1/2-2 hours, raise temperature to 195 degrees F. Cook until internal temperature reaches 150 degrees F. Then chill product to 100 degrees F. Then hang at room temperature for 1-2 hours to bring out the bloom in the sausage. Then place in cooler.
*Note: If you are using a humidity smoker, use humidity setting of 6 seconds every 2 minutes and cold shower at 10 minutes.
