Is it Worth Spending 3 Days To Make Sausage? | Chuds BBQ

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground pork

Turkey is lower in fat; pork is often less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor without added calories; dried spices are often cheaper.

Pat the meat dry and cube it into smaller pieces for grinding.

Combine 1 pound of beef fat, 2 pounds of brisket, and 2 pounds of pork butt.

Mix spices: pink curing salt, granulated garlic, granulated onion, dry mustard, paprika, black pepper, cayenne, and turmeric.

Add the cubed meat to the spice mixture and mix thoroughly.

Refrigerate the mixture overnight to allow spices to infuse.

Grind the meat mixture using a meat grinder with a coarse die.

Add milk powder and water to the ground meat and mix until sticky and tacky.

Stuff the mixture into natural hog casings, tying off each link at about 6 inches.

Refrigerate the cased sausages uncovered overnight to dry out the casings.

Smoke the sausages at low temperatures (below 150 degrees) for about 4 hours.

Cooking Techniques

Equipment Needed

Spice Level: