Hello all
I just completed my first attempt at sausage making and they came out better than all my expectations with the exception of tough casings. I used natural hog 32mm-35mm and soaked for 2 1/2 hours. I smoked the sausage for 31/2 hrs at 200 degs with mesquite to internal temp of 159.
My recipe was an adaption of Smoke and Spice's "Texas Hill Country Sausage"
2 lbs ground beef 90/10
1 lb ground pork
1 tsp gran garlic
1 tbl Kos salt
1 tbl black pepper
1 tsp red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp cure no.1
1/2 cup cold water
texture and flavor were great but could have stood a little more moisture maybe 80/20 beef next time.
For any other noobs out there, this 3 lb mix made 14 6-7 inch links.
I took some pics but I'll have to research on posting
Any pointers about the tough casings?
Thanks