Mince the meat with a 10ml plate.
Add the Salt, Pepper and Spices.
Mince again using a fine 4ml plate.
Dissolve the Kwikurit in the water and add to the mix, mix thoroughly.
Fill the casings to make sausages at roughly 150mm lengths.
Preheat the Hark Electric Digital Smoker and smoker to 60°C.
Hang the sausages in the smoker and smoke with Beech or Oak chips for an Hour. Increase the temperature to 65°C for the next hour, and then increase again to 70°C for the next hour, then increase to 75°C for another hour. When the sausage reaches 70°C, remove from the smoker and cool for 10 minutes, spray with water and cool for a further 10 minutes, continue this process till the sausages are 35°C, then store them in the refrigerator.
|
