• 3 1/4 pound pork butt
• 1/2 tsp pink salt #1 (also known as Prague Powder)
• 1 1/2 table spoon Kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cumin
• 4 garlic cloves
• 1/2 cup ice water
• casings

• Cut the meat into 1 by 1 in cubes. 
• Add all the spices and mix so that the pickling salt and spices are well distributed throughout the meat. 
•  Put the mix in the fridge for 4 hours; this will help the bind.
• Grind everything through the fine die.
• Make sure the mixture is very cold, about 30°F. When it’s cold enough, take it out and add the chilled water to the bowl and mix. 
• Stuff into 19 millimeter 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 dry for 3-5 days in a cool room. But you can also eat them without drying out.

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