Dice the pork into 30mm cubes
Dice the pork fat into 30mm cubes, freeze fat until needed.
Mix the spices well to form a rub, sprinkle the rub over the meat and massage well.
Keep covered in the fridge for three days.
Grind the Pork meat and fat on 5mm screen or larger and stuff into hog casings.
Hang in the fridge for two days to dry skins.
Place in the smoker and smoke for 2 hours at 40°C (100°F)
Increase the temperature in the smoker gradually until it reaches 80°C (175°F), continue to cook without smoke until the internal temperature of the sausage reaches 65°C (150°F)
Open the smoker and allow the sausages to cool for half an hour
Remove the sausages and plunge them into a bucket of cold water to rapidly drop the temperature before refrigerating.
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