• 5 pounds pork shoulder
• 3 Table spoons kosher salt
• 1 tsp pink salt #1 (also known as Prague Powder)
• 3 tablespoons minced fresh garlic
• 3 teaspoons cayenne
• 2 tablespoons sweet paprika
• 1 teaspoon dried thyme
• 1/2 cup ice water or beer (put in fridge to keep it cold)
• Hog casings
• Cut the meat into chunks and toss with the salt, pink salt, garlic, cayenne, paprika and thyme.
• Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder. You can also put the mix in the fridge overnight; this will help the bind.
• Grind everything through the coarse die.
• Make sure the mixture is very cold, about 30°F. When it’s cold enough, take it out and add the chilled water or beer to the bowl and mix.
• Stuff into hog casings.
• Hang your sausages to dry for an hour or more. Hang for 1 to 2 hours at room temperature, or up to overnight where your temperatures are below 45°F.
• Dry sausages for 30-60 minutes in the smoker, until the skin is dry to touch. Then apply smoke for 3-4 hours.
• Remove sausages once the internal temperature has reached 154F.
• Cool the sausage down and store in a refrigerator or a freezer.