10 lbs ground pork
2 cups ice water
5 Tbsp Non Iodized Salt
1 Tbsp Sugar
2 Tbsp Black Pepper
2 Tbsp Garlic
1 tsp Marjoram
1 tsp ground Allspice
2 Cups Soy Protein
2 tsp instacure No 1
1 tsp paprika
Note: The smoked sausage contains all of the fresh ingredients and then the rest listed.
Place sausage in smokehouse preheated to 120F (48.9C).
Keep for an hour or until the casing is dry.
Gradually raise the temp of the smokehouse to 165F (73.8C).
Apply heavy smoke for about 4 hrs.
Continue to cook sausage until the sausage’s internal temp is 152F(11.1C).
Remove from the smokehouse and cool with cold water until the internal temp is 110 F(43.3C).
Allow blooming till the desired color is reached.
Place in fridge overnight. Then cook or vac pac.