Ingredients
(enough for two batches)
• 25 kg (50 lb) lean pork
• 4 kg (8 lb) lean beef
• 225 ml (15 tbsp) salt
• 45 ml (3 tbsp) pepper
• garlic powder to taste
Preparation
Grind the pork and beef. Mix the meat together thoroughly with the remaining
ingredients. Stuff the meat mixture into natural hog casings.
Special note: Make sure the temperature around you is as low as possible
throughout this process.
Smoking Method
Place sausages on racks in the Bradley Smoker. Using Maple flavour
bisquettes smoke for approximately 8 to 10 hours with the damper wide open.
The temperature should be between 60°C to 70°C (140°F to 160°F).
If you mixed together the amounts called for in the recipe you will have to
smoke in two batches, leaving half the recipe in the refrigerator while you
smoke the first batch.
To Serve
Brown sausages in frying pan to enjoy with potatoes, mushrooms and onions.
Also delicious with eggs and pancakes, with maple syrup.
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