Quick Hot Smoked Sausage (Honey Garlic)
Servings: 14 1 sausage per serving
- 5 lbs pork butt
- 1 1/2 Tbsp kosher salt
- 1 tsp Cure #1 level
- 1 1/3 tsp white pepper heaping
- 3 cloves garlic large; pressed
- 2 Tbsp honey
- 1 cup ice water
Cut the meat into 2" pieces. Mix with salt and Cure #1 (if using).
Grind pork thriugh a small size plate - 1/8" (3mm).
Add the ice water, honey, garlic and white pepper, and mix well, until the meat is sticky.
Stuff into 28-32mm hog casings, twist into 6-7" links, then cut into individual links.
Preheat smoker to 225F (indirect heat).
Place sausages in the smoker and smoke until the sausages reach 160F internal temperature, about 1.5 hours.
Cool the sausage down. Cooling can be achieved quickly by placing sausage in a Ziploc bag and into anice bath. It with result in a fuller, more plump product as opposed to slow cooling at room temperature.
Store in a refrigerator wrapped in butcher's paper. Or vacuum seal and freeze.
If desired, place the sausage in a cold room or a curing chamber to dry at 55F and 75% Rh. This will improve the texture, flavor intensity, and shelf life.
Calories: 224kcal | Carbohydrates: 3g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1020mg | Potassium: 554mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 2mg