Smoked Polish Sausage (Kielbasa)

Suggested Ingredients - 25 lb. Batch

• 25 Lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups Distilled Water
• 1 package #379-B Polish Sausage Seasoning & Cure

Procedure

Grind all meat through 3/8" plate. Regrind through 1/8" plate. Mix maple cure with water and mix into meat. Add seasoning and mix for 4-6 minutes until meat is tacky. Add water and stuff into 32-35MM or 38-42MM hog casings.

Smoking Procedure

Preheat Smoker to 100 degrees F.

Place product on smoke sticks (no pieces touching) - insert temperature probe to middle of one link.

Run for 1 hour with damper wide open. This is the drying time.

Place 2/3 pan of sawdust (moistened) on burner; set top damper 1/8 open, bottom damper 3/4 open. Increase temperature to 170 degrees F.

Run at this temperature until internal temperature reaches 155 degrees.

Turn off thermostat and cool down to 100 degrees. Place in cold water for 20-30 minutes. Place in cooler.

Wieners

Suggested Ingredients - 25 lb. Batch

• 15 lbs. Lean Beef Trims (90% Lean)
• 10 lbs. Regular Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 Package of #155-B Wiener Seasoning & Cure

Procedure

Grind all products through 3/8" plate. Regrind through 3/32" plate. Add cure to 1/2 the water and add to meat and mix. Add seasoning, mix with 1/2 the water and add to meat. Mix for 4-6 minutes or until meat is tacky. Stuff into 24-26MM sheep casings.

Smoking Procedure

Preheat Smoker to 130 degrees F.

Hang wieners on smoke sticks (Do not have any pieces touching).

Insert temperature probe to center of one link.

Run with dampers wide open for 1 hour. This is the drying time.

Place 1/4 pan of sawdust (moistened) on burner and increase temperature to 190 degrees F.

Set top damper 1/8 open, bottom damper 3/4 open.

Cook until you reach 155 degrees F internal temperature. It should take about 2-2 ½ hours after drying.

Immediately place in a cold water bath for 20 minutes until internal temperature reaches 100-110 degrees.

Then dry at room temperature.

Smoked Fish

Suggested Curing Procedure

• 5 Gallons Ice Cold Water (35-40 degrees F)
• 5 lbs. of #159 Maple Cure
• Mix thoroughly

Cover Pickle Procedure

Place pieces in plastic or S/S pan and submerge in Pickling Solution (Add weight to hold submerged). Keep in Pickling Solution from 4-6 hours. Remove and wash thoroughly. Let dry for several hours before smoking.

Smoking Procedure

Preheat Smoker to 100 degrees F.

Baste fish with vegetable oil and place on racks (oiled) or in stockinette.

Increase thermostat to 110 degrees F; damper 2/3 open. Add 2/3 pan of sawdust (moistened); smoke for 2 hours.

Increase thermostat to 120 degrees F with damper 1/2 open. Add another 2/3 pan of sawdust (moistened); run 2 hours and remove sawdust pan. Close dampers.

Increase thermostat to 185 degrees F and run until product reaches an internal temperature to 145 degrees F.

Turn off thermostat and let cool to 100 degrees F; remove to cooler.

* For larger fish follow brining instructions.

Smoked Bacon

Suggested Curing Procedure

• 5 Gallons Ice Water (35-40 degrees F)
• 5 lbs. of #159 Maple Cure
• Mix thoroughly

Cover Pickling Procedure

Inject bellies (8-10% of gross weight) with above cure. Use a hand or electric brine pump. Place bellies in plastic or S/S lugs and submerge in same. Cover pickling solution (add weight to keep submerged). Cure for 4-6 days. Remove from cure and wash thoroughly in warm water. Let product dry for several hours.

Smoking Procedure

Preheat smoker to 100 degrees F with damper 3/4 open; hang bellies on bacon combs or hangers (no parts touching); add 2/3 pan sawdust (moistened).

Increase thermostat to 110 degrees F and smoke for 5 hours.

Increase thermostat to 130 degrees F and add another 2/3 pan sawdust (moistened).

Smoke for 5 hours and remove sawdust pan. Then close dampers.

Increase thermostat to 170 degrees F. Run until internal temperature reaches 140 degrees F.

Turn off thermostat. Remove to cooler for 10-12 hours before slicing.

Bologna - Large or Ring

Suggested Ingredients - 25 lb. Batch

• 13 lbs. Extra Lean Beef Trims (90% Lean)
• 12 lbs. Regular pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 Package of #211-B Bologna Seasoning & Cure

Procedure

Grind all trims through 3/16" plate twice. Add maple cure with water and mix into meat. Add seasonings into meat and mix for 4-6 minutes until meat is tacky. Stuff into 40-43 beef rounds or 8 x 24 fibrous casings. Or a 40MM or 43MM collagen round.

Smoking Procedure

Preheat Smoker to 120 degrees F.

Hang product on smoke sticks with no parts touching.

Insert temperature probe into center of one ring or log.

Run with dampers wide open 1 hour.

Place 3/4 pan sawdust (moistened) on burner.

Increase temperature to 170 degrees F and smoke for 3 hours (damper 1/4 open). Raise temperature to 185 degrees F for big bologna 8 x 24.

Heat until product reaches an internal temperature of 155 degrees F.

Shower product to reduce temperature to 100-110 degrees F or cool in cold water bath.

Dry at room temperature and place in cooler.

Smoked Summer Sausage
Country Smoked Without Garlic

Suggested Ingredients - 25 lb. Batch

• 15 lb. Extra Lean Beef Trims (90% Lean)
• 10 lb. Regular Pork Trims (85% Lean)
• 1 Package of #500-B Summer Sausage Seasoning & Cure
• 2 to 3 Cups of Distilled Water

Procedure

Grind all meat through 3/8" plate or larger. Regrind through 1/8" plate. Add cure to water. Mix into meat. Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.

Smoking Procedure

Preheat Smoker to 100 degrees F.

Place sausage on smoke sticks.

Insert temperature probe to center of one sausage.

Open dampers all the way. Run at 100 degrees F for one hour.

Increase temperature to 110 degrees F; add 2/3 pan moistened sawdust; smoke for 4 hours with top damper 1/8 open and bottom damper 3/4 open.

Add another 2/3 pan of moistened sawdust, increase heat to 165 degrees F.

Heat until internal temperature reaches 148 degrees F.

Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100 degrees. Then dry and place in cooler.

Smoked Hams - Picnics

Suggested Curing Procedure

Mix thoroughly 5 gallons of cold water (35-40 degree F ) and 5 lbs. of #159 Maple Cure. Inject meat with solution making sure cure is pumped around bones and in all muscles. Place in plastic or stainless steel containers and fully covered with pickling brine for 5-7 days at 35-40 degrees F. Remove from solution and wash surface. Put product in stockinettes and hang on smoke sticks.

Smoking Procedure

Preheat smoker to 100 degrees F.

Hang product in stockinettes not touching each other then insert temperature probe not touching bone.

Run with dampers wide open for 2 hours.

Add 2/3 pan sawdust (moistened), increase temperature to 110 degrees F and smoke 8 hours with dampers 1/2 open.

Increase temperature to 130 degrees F; add pan of sawdust smoke 4 hours. Remove sawdust pan. Now close dampers.

Increase temperature to 175 degrees F; heat until internal temperature reaches 150-155 degrees F.

Turn OFF smoker and cool to 100 degrees F. Remove to cooler.

Smoked Beef Sticks

Suggested Ingredients - 25 lb. Batch

• 25 lbs. Extra lean Beef Trims (90% Lean)
• 1 Package of #493-B Beef Stick Seasoning & Cure
• 2 to 3 Cups of Distilled Water

Procedure

Grind all meat through 3/8" plate. Regrind through 1/8" plate. Add cure to water, mix into meat. Add seasoning into meat and mix thoroughly approx. 4-6 minutes until meat becomes tacky. Stuff into 22-24MM or 24-26MM sheep casings or 21MM collagen casings.

Smoking Procedure

Preheat smoker to 100 degrees F; drape sausage on sticks - pieces not touching.

Insert temperature probe in one stick.

Run at 100 degrees F for 1 hour with the dampers wide open.

Increase temperature to 125 degrees F; put 3/4 pan moistened sawdust on burner and smoke for 5 hours. Close top damper to 1/8 open, bottom damper to 3/4 open and increase temperature to 170 degrees F and close dampers.

Cook until internal temperature reaches 150-155 degrees F.

Turn OFF smoker and let cool to 100 degrees F. Remove to cooler.

Smoked Venison Sausage

Suggested Ingredients - 25 lb. Batch

• 20 lb. Venison Meat (Lean)
• 5 lb. Regular Pork Trims (50% Lean)
• 1 Package #500-B Summer Sausage Seasoning & Cure
• 2 to 3 Cups of Distilled Water

Note: For garlic flavor-add 1/3oz. of garlic powder or #405-B Garlic Summer Sausage Seasoning.

Procedure

Grind all meat through 3/8" plate or larger. Regrind through 1/8" plate. Add cure to water, mix into meat. Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.

Smoking Procedure

Preheat Smoker to 100 degrees F.

Place sausage on smoke sticks.

Insert temperature probe to center of one sausage.

Open dampers all the way. Run at 100 degrees F for one hour.

Increase temperature to 110 degrees F; add 2/3 pan moistened sawdust; smoke for 4 hours with top damper 1/8 open and bottom damper 3/4 open.

Add another 2/3 pan of moistened sawdust, increase heat to 165 degrees F.

Heat until internal temperature reaches 148 degrees F.

Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100 degrees. Then dry and place in cooler.

Smoked Country Poultry

Suggested Curing Process

• 5 Gallons Cold Water (38-40 degrees F)
• 5 lbs. of #159 Maple Cure

Procedure

Dissolve Cure in water and mix thoroughly. * Inject product with hand brine pump or electric pump at 10% of weight of bird. Place in S/S or plastic lugs and submerge in the same pickle solution with a cover. Remove after 4-5 hours and wash "with COLD water" and dry for 2 hours.

Smoking Procedure

Preheat smoker to 110 degrees F; open damper 3/4.

Hang product in stockinettes (no parts touching).

Insert temperature probe into ball socket joint, but not touching bone.

Run at this temperature for 1 hour.

Increase thermostat to 125 degrees F; place 1/3 pan sawdust (moistened) on burner.

After 4 hours place another 1/3 pan of moistened sawdust on burner. Increase temperature to 140 degrees F. Close dampers.

After 4 hours remove sawdust pan; increase temperature to 185 degrees F.

Heat at this temperature until internal temperature reaches 165 degrees F.

Turn OFF thermostat and let cool to 100 degrees F.

Note: In the absence of an injector a cover pickling method may be used as follows:

Note: For less smoke, use 2/3 pan and omit second smoking.

Note: For best results poultry 6 lbs. and up should be pumped and then submerged from 5 - 10 hours.

Fresh Bratwurst

Suggested Ingredients - 25 lb. Batch

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 Package of #275-B Bratwurst Seasoning

Suggested Procedure

Grind pork trims through 1/8" plate. Add water and brat seasoning, mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35MM hog casings or 4 x 20" fibrous casings. If you stuff into 4 x 20" fibrous casings, freeze and then slice into patties. You can also make into bulk packages.

Fresh Polish Sausage

Suggested Ingredients

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 package of #215-B Polish Sausage Seasoning

Suggested Procedure

Grind all meat through 3/8" plate. Mix seasoning and grind through 1/8" plate.

Add water - mix thoroughly. Stuff into 32-35MM hog casings or make into patties or package bulk.

Fresh Italian Sausage - Sweet

Suggested Ingredients - QUANTITY

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 Package of #260-B Italian Sausage Seasoning

Processing Procedure

Grind all lean trims through 3/8" plate. Grind again through 1/8" plate. Add seasoning package and water mix for 3-5 minutes until meat becomes tacky. Stuff into 32-35MM hog casings or 4 x 20 fibrous casings. You can also make into patties or package bulk. If you use the 4 x 20 casings freeze and then slice.

Fresh Italian/Pizza Sausage - Hot

Suggested Ingredients - QUANTITY

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 package of Hot Italian Sausage Seasoning

Procedure

Grind all meat through 3/8" plate. Mix seasoning and grind through 1/8" plate.

Add water - mix thoroughly. Stuff into 32-35MM casings or make into patties or package bulk.

Fresh Pork Sausage - Hot

Suggested Ingredients - 25 lb. Batch

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 package of #557-B Hot Pork Sausage Seasoning

Processing Procedure

Grind all meat through 3/8" plate. Grind again through 1/8" plate. Add water and seasoning and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22MM or 22-24MM sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings, freeze and then slice.

Fresh Pork Sausage

Suggested Ingredients - 25 lb. Batch

• 25 lb. Lean Pork Trims (85% Lean)
• 2 to 3 Cups of Distilled Water
• 1 Package of #119-B Pork Sausage Seasoning

Processing Procedure

Grind all meat through 3/8" plate. Grind again through 1/8" plate. Add water and seasoning and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22MM or 22-24MM sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings, freeze and then slice.

Meat Loaf

Suggested Ingredients - 25 lb. Batch

• 20 lb. Lean Beef Trims (90% Lean)
• 5 lb. Regular Pork Trims (85% Lean)
• * May be done with all pork or all beef
• 3 to 4 Cups of Water
• 1 Package of #408-B Meat Loaf Seasoning

Procedure

Grind beef through 1/8" plate. Grind pork through 3/16" plate.

Or grind all meat through 3/8" plate, then again through 1/8" plate.

Add water and seasoning and mix thoroughly.

Roasting Procedure

Preheat smoker to 180 degrees F.

Place loaves in pans greased with butter or margarine.

Insert probe to center of loaf.

Turn heat to 220-225 degrees F. With dampers top and bottom 1/4 open.

Roast until internal temperature reaches 150-155 degrees F.

You may stuff into 8 x 24" casings and roast the same way.

Beef Jerky (Brine Method)
Mix Your Own Brine

Brine Mixture

• 2 1/4 Gallons Water (38-40 degrees F)
• 3/4 lb. Sugar
• 2 1/4 lb. Salt
• 3/4 oz. Pink Speed Cure
• 1 oz. Garlic Salt
• 1 oz. Onion Salt

Procedure

For best results use good lean meat. Put meat in freezer just long enough to firm up meat (about 1 1/2 to 2 hours). Remove from freezer and slice into 1/4" to 3/8" thick pieces. (Slicing with an electric slicer will give best results). Put slices in brine mixture for no longer than 45 minutes. Remove from brine and place slices on smoker racks or shelves to dry.

Smoking Procedure

Preheat smoker to 145 degrees, damper open, dry for 2 hours.

Turn heat up to 160 degrees, add smoke, damper 1/2 open, and smoke for 4 hours.

Turn heat up to 170 degrees, damper 1/2 open, dry till desired texture.

Turn off smoker. Let cool until you can handle.

* Other Suggested Brine Mixture

• 4 lbs. of #159 Maple Cure
• 5 Gallons of Water 38-40 degrees F
• 1 oz. Garlic Salt
• 1 oz. Onion Salt or 1/2 oz. Onion Powder

Fish Jerky (Dry Salt Method)

Procedure

The Smoker will dry fish just like the Indians did it out in the sun. Lean fish such as crappies, brook trout, flounder, perch, bluegills and bass will make the best fish jerky. Fish such as snapper, carp, northern pike and catfish do not work well.

Clean and fillet fish as soon as possible. Cut the fillets into one quarter inch thick strips about 4-6" long. Small pan fish (1/4" to 3/8" thick may not have to be cut). If strips are too thick it will take too long to dry and there will be a greater chance of spoilage. Dry fish thoroughly.

Place dried fish on pan or glass dish with pickling salt. Use about one pound salt for four pounds of fish. Spread thin layer of salt in bottom of pan. Coat each strip with salt and place in pan or glass dish making sure all filets are covered with salt. Allow fish to cure 46-50 hours. Rinse fish and clean off all salt and dry each strip with clean towel.

Note: If using a pan, use only stainless steel or porcelain enamel.

Place fish in Smoker on shelf, oiling the chrome shelf will prevent sticking. Open top vent wide open and bottom vent to one half. Open to allow moisture to escape. Turn temperature on smoker to 100-120 degrees F. Leave at this temperature until strips are thoroughly dry (they will shrink and get somewhat hard).

FISH MUST BE DRIED COMPLETELY TO PREVENT SPOILAGE!

The drying process will take from 8-12 hours. After drying fish jerky, place in freezer for 48 hours to kill parasites that may be present. The jerky may be eaten after smoking, however, it is safer to freeze them before eating.

To add more flavor to the Fish Jerky, after removing from dry salt, soak strips in Maple Cure Brine for one hour. Dry with clean towel and place in smoker as above.

Salmon is also very good for jerky. Cut into 1/4" thick strips and follow the same curing process except that salmon must be refrigerated while curing. After 12 hours clean all salt from strips and place in Maple Cure Brine for 1 hour. Dry with clean towel and place in smoker. Follow same process as pan fish.

Mix Your Own Seasoning
Country Style Summer Sausage

Ingredients for 50 lb. Sausage

• 16 oz. Salt
• 5 oz. Ground Black Pepper
• 2 Tbsp Cayenne Red Pepper
• 1 oz. White Pepper, ground
• 1 1/2 oz Garlic Salt (optional)
• 2 tsp Ground Coriander
• 1 tsp Ground Marjoram
• 1 tsp Ground Thyme
• 3 oz. Mustard Seed
• 5 oz. Dextrose or Granulated Sugar
• 5 to 6 Cups of Distilled Water
• 2 oz. Pink Speed Cure

Meat in Pounds

• 35 lbs. Beef Trimmings
• 15 lbs. Pork Trimmings

Or for all Beef sausage use 50 lbs. beef trimmings

Grinding

Grind all meat through 3/8" plate; add cure and water and mix. Add all seasoning and mix thoroughly until meat becomes tacky. Regrind through 3/16" plate (or buy the ground meat at your supermarket and use as is). Place in tub and hold in 38-40 degrees F cooler until the next day. Stuff meat into 2 1/2 or 3" casings of the fibrous type.

Follow smoking instructions for Summer Sausage.

Note: Always leave at least 3/4" space around sausage when hanging in smoker. In warm weather you may want to give sausage a cold water bath, you may do this by placing sausage in a tub and run cold water over it for at least 5 minutes or hang sausage on sticks and spray with cold water.

Mix Your Own Seasoning
Smoked Salmon, Mackerel, or Carp

Brine Ingredients for 6 Gallons (for about 50 lbs. of fish)

• 6 Gallons of water (38-40 degrees F)
• 4 lbs. Pickling salt
• 1 lb. Sugar
• 1 lb. Brown Sugar
• 2 oz. Pink Speed Cure
• 2 oz. Crushed Black Pepper
• 1 oz. Crushed Bay Leaves

Mix all ingredients with water.

Note: For smaller amount of brine - reduce ingredients.

Preparing Fish for Brine

Clean fish and remove head with sharp knife. Slice the back about 1" deep, this will allow the brine to enter. Put fish in brine making sure that all fish are covered with brine. Always keep fish and brine 38-40 degrees F. (If you don't have a cooler or refrigerator large enough - use 1 gallon less water and add 8-10 lbs. ice).

Brine Time

Follow smoking instructions for smoked fish.

Mix Your Own Seasoning
Country Smoked Pepperoni Sticks
(better known as Beer Sticks)

Ingredients for 25 Pounds

• 8 1/2 oz. Salt
• 3 Tbsp. Black Pepper
• 5 Tbsp. Sugar or Dextrose
• 1 1/2 Tbsp. Ground Mustard
• 5 tsp. Ground Anise Seed
• 1 Tbsp. Allspice ground
• 2 Tbsp. Ground Red Pepper or 4 1/2 Tbsp. Cracked Red Pepper
• 1 tsp. Garlic Salt (optional)
• 2 to 3 Cups of Distilled Water
• 1 oz. Pink Speed Cure

Meat

All Beef

• 25 lbs. Beef Trimmings

Beef and Pork

• 15 lbs. Beef Trimmings
• 10 lbs. Pork Trimmings

All Pork

• 25 lbs. Pork Trimmings or Lean Pork Butts

Grinding and Mixing

Grind all meat through 3/16" grinder plate - add cure and water and mix. Add seasoning and mix until meat becomes tacky. Then grind again through 1/8" grinder plate.

Sausage is now Ready for Stuffing

Keep meat chilled to avoid smearing. Stuff in 22-24 mm sheep casings or 21 or 24 mm collagen casings.

Follow instructions for smoking Pepperoni Stick.

Mix Your Own Seasoning
Great Venison Summer Sausage

Ingredients for 50 lbs. Meat

• 16 oz. Salt
• 5 oz. Ground Black Pepper
• 2 tsp. Ground Coriander
• 1 tsp. Ground Marjoram
• 1 tsp. Ground Thyme
• 1 Tbsp Ground Red Pepper
• 1 oz. Ground White Pepper
• 1 1/2 oz. Garlic Salt (optional)
• 3 oz. Mustard Seed Ground or Whole
• 8 oz. Sugar or Dextrose
• 4 to 6 Cups of Distilled Water
• 2 oz. Pink Speed Cure

Meat

• 30 lbs. Venison lean
• 20 lbs. Pork

or

• 35 lbs. Venison lean
• 15 lbs. Pork

Preparation

Cut up venison making sure to remove as much fat or all fat, if possible. (Venison fat spoils the taste).

Pork can be 70% lean.

Grind all meat through 1/8" grinder plate

Add cure and water and mix thoroughly.

Add seasoning mix and mix until meat becomes tacky. (You may add 4 to 5 cups of Cold water for easier mixing).

Sausage meat is now ready for stuffing. Stuff meat into 2 1/2 or 3" fibrous casings.

Follow instructions for smoking Venison Sausage.

Mix Your Own Seasoning
Country Style Mettwurst

Ingredients for 25 lb. Meat

• 2 Tbsp. Ground Nutmeg
• 2 1/2 Tbsp. Ground White Pepper
• 2 1/2 tsp. Ground Celery Seed
• 2 1/2 Tbsp. Ground Allspice
• 2 1/2 tsp. Marjoram
• 1 1/2 tsp. Ground Caraway Seed
• 2 1/2 tsp. Ground Coriander
• 2 oz. Sugar or Dextrose
• 4 1/2 tsp. Whole Mustard Seed (optional)
• 10 oz. Salt
• 2 to 3 Cups of Distilled Water
• 1 oz. Pink Speed Cure

Meat

• 15 lbs. Pork Trimmings
• 10 lbs. Beef Trimmings

Grinding and Mixing

Grind all meat through 1/8" grinder plate, add cure to water and mix into meat. Add all other ingredients and mix thoroughly. Add 2 lbs. of ice water and mix again. Sausage is now ready for stuffing.

Stuffing

Stuff meat into beef rounds (a type of casing) tying ends together and hang on sticks or rods to dry. Hang at room temperature for 2-3 hours.

Mix Your Own Seasoning
Country Smoked Polish Sausage

Ingredients for 50 lbs. Meat

• 16 oz. Salt
• 3 oz. Sugar or Dextrose
• 3 oz. Garlic Salt
• 2 1/4 oz. Black Pepper
• 1/2 oz. White Pepper
• 1 oz. Ground Marjoram
• 1/2 oz. Crushed Red Pepper
• 4 to 5 Cups of Water (38-40 degrees F.)
• 2 oz. Pink Speed Cure

Meat

• 50 lbs. Boneless Pork Butts

or

• 50 lbs. Pork Trimmings

Grinding

Grind all meat through 3/16" grinder plate. Place ground pork in mixing tub add all ingredients - mixing thoroughly.

Stuffing

Stuff sausage in 35-38MM hog casings. Stuff sausage about 3/4 lbs to the ring, tie and hang on stick or rod.

Follow smoking instructions for Polish Sausage.

Make Your Own Brine
Home Smoked Ham

Ingredients for 25 lbs.

• 3 1/2 Gallons Water 38-40 degrees F
• 3 lbs. Pickling Salt
• 10 oz. Sugar
• 10 oz. Pink Speed Cure

Preparation

2 fresh hams average of 12 1/2 lbs each. Mix all ingredients and dissolve well in water. Keep hams and brine at 38-40 degrees F. Ham is then pumped with 10% of weight of the ham with dissolved pickle mixture. With a pumping needle; pump both hams with this brine making sure to get around all bones and at the shank in the ham. Hams are now placed in a pickle container and covered with the pickle mixture, be sure the hams are submerged beneath the pickle brine. Put container with ham in room or refrigerator at 38-40 degrees F for 5-7 days. Remove from brine and wash surface of ham with stiff brush, do not soak ham, and then place in stockinettes.

Smoking

Follow instructions for smoking Hams.

B-B-Q Ribs
Full Rack Ribs or Country Ribs

Preheat smoker to 180 degrees F. Place ribs in pan with butter or margarine. Place pan on shelf and increase heat to 220-225 degrees F. Roast for 40 minutes.

Turn ribs to brown other side for 40 minutes. Add 1 cup warm water. Roast at this temperature for 4 1/2 hours. Season ribs with B-B-Q sauce. Roast 30-40 minutes. Turn ribs and baste the other side. Roast another 30-40 minutes.

Total roasting time - approximately 6 hours. Do not raise temperature above 225 degrees F. This low temperature will be worth the wait.

Note: Dampers should be closed for this product!

Our Very Own Special Barbecue Sauce

Ingredients for 1 quart, 6 oz. or 38 oz.

• 1 - 8 oz. Can Hunts tomato sauce
• 1 -15 oz. Can Hunts special tomato sauce w/tomato bits, onion & green pepper
• 1 - 6 oz. Can Hunts tomato paste
• 1 1/2 Tbsp. Apple cider vinegar
• 1/2 tsp. Black Pepper
• 1/2 tsp. Salt
• 1/2 tsp. Red pepper
• 1/2 tsp. Special herb seasoning - Italian Blend
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Onion Salt
• 1/4 tsp. Celery Salt
• 2 oz. Dark Corn Syrup
• 5 oz. Water
• 6 Tbsp. Brown Sugar

Mix tomato sauce and paste in blender with water. Blend well and put into 2 quart saucepan. Add all other spices, sugar and syrup. Stir and simmer for 30 minutes.

Note: Buy any brand tomato sauce and add 1/4 cup tomato bits, 1/2 Tbsp. Onion bits and 1/2 Tbsp. Green Pepper bits.

B-B-Q Chicken

Preheat smoker to 160 degrees F. Place cut up chicken in greased pan and place pan in smoker.

Turn temperature to 220 degrees F and after 40 minutes turn chicken and add 1/2 cup water. Turn heat to 225 degrees F and roast for 3 hours. Cover chicken loosely with foil. Roast 1 more hour at 225 degrees F, and then baste with B-B-Q sauce.

Roast 30 minutes, turn chicken in pan and baste the other side, roast another 30 minutes. Baste with B-B-Q sauce once more just before serving.

This recipe takes approximately 5 1/2 - 6 hours. Remember, slow roasting makes the difference.

Note: Dampers should be 1/8" open for this product.

Pork Chops
Stuffed or Regular
1/2" to 3/4" Thick

Preheat Smoker to 225 degrees F.

Spray shelves or pans with no stick spray.

Always put a 2 quart pan of water on the drip pan to add moisture.

Place chops on shelves or pans and put them into the Smoker, keeping the temperature set at 225 degrees F. Baste with your favorite sauce. Allow about 3 1/2 hours to roast before serving.

After chops are done, reduce heat to 150 degrees F and hold at this temperature. You will be able to hold your meal for 2-4 hours or longer. For best results, put finished chops into a large pan and cover with foil to keep them moist.

If you like smoke flavor, add 1/2 pan sawdust the first 1 1/2 hours. Then remove sawdust pan and continue roasting. For best results, keep energy switch on for roasting. Turn energy switch OFF for smoking or holding. Close dampers after smoking.

Brats, Polish, or Italian Sausages

Preheat smoker to 150 degrees F.

Place sausage on chrome shelves, spray shelves or racks with a non stick spray before loading with sausage. Place temperature probe in center of one sausage. Increase heat to 200 degrees F. Keep at this temperature until internal temperature reaches 155-160 degrees F. Reduce heat to 150 degrees F and hold until ready to use.

If you wish, place sausage in a pan or kettle of hot water or hot water mixed with 1/2 beer or sauerkraut. Simmer at 250 degrees F for 2 hours, and then reduce heat to 150 degrees F and hold.

If you like smoke flavored sausage, add 1/2 pan of sawdust the first 1 1/2 hours.

For best results, keep energy switch on while roasting but when you smoke or hold, put energy switch in the OFF position.

Note: Close dampers after smoking.

Roast Chicken - Whole Birds

Roasting Procedure

Preheat smoker to 180 degrees F.

Place product in pans greased with butter or margarine or hang in stockinettes.

Insert temperature probe into ball and socket - not touching bone.

Roast at 200-225 degrees F until internal temperature reaches 160-165 degrees F.

Dampers should be 1/8" open for this product.

Roast Chicken Halves

Roasting Procedure

Preheat smoker to 180 degrees F.

Fill racks with chicken halves.

Set thermostat at 225 degrees F. Cook until internal temperature reaches 160-165 degrees F.

Dampers should be 1/8" open for this product.

Prime Rib

Preheat smoker to 150 degrees F. Place roast in pan on shelf and put meat probe in center of roast. Turn heat to 175 degrees F. Cook until internal temperature reads 140-145 degrees F. The roast will be rare to medium rare.

This process will take about 6-7 hours for 1-6 lb. Roast between 8-9 hours for an 8-12 lb. roast.

Remember to roast at low temperature to keep the juice in the roast.

Dampers should be closed for this product.

Baked Potato

Preheat smoker to 225 degrees F.

Wash potatoes - poke several holes in top of potato and wrap in foil. Then place them on chrome rack. Place temperature probe into the center of one potato. Keep temperature on 225 degrees F until an internal temperature of 190-195 degrees F is obtained. Reduce temperature to 150-160 degrees F to hold until ready to serve.

Time will be about 3 1/2 to 4 hours.

Dampers should be closed for this product.

Mushroom/Swiss Brat

275-B PS Seasoning Blue Ribbon Fresh Bratwurst Seasoning

15-16 lbs Pork Butt Cubed

2- #10 can Mushroom Pieces and Stems.  (Drain 1 can, 1 can with juice)

5 lbs High Temp Swiss Cheese (approx 1/4 inch)

10-12 Cups Crushed Ice (use to keep meat mix cold while working it)

32-35mm Hog Casings

Add pork, entire spice packet, and the ice.  Mix together PRIOR to grinding. 
Grind through 3/16" plate once.
Add Mushrooms and Swiss cheese, mix well but quickly to keep the ice from melting.

Once the ice is added to the meat try and keep things moving along quickly and return meat mixture to the fridge/freezer whenever possible and not working with it.  Return links to the refrigerator as well as they are made.  This holds true for all sausage making.  Your brats will retain a bright pink color if the are kept COLD.  Your stuffer hopper should bead up with condensation if the meat mix is cold enough. 

This should yield 100-110 7" links when using the 32-35mm casings.

fyi....  A #10 can is the large industrial size can that can be found at Sames Club or similar stores.

contributed by:  Dan Vesel at Vesel Construction

Pulled Pork "Shoulder Roast"

PS Seasoning Pulled pork makes four pork shoulders 

For PK Smoke House

1pound -maple cure

1 package of PS Seasoning pork flavoring 289-B

1 bottle of southwest seasoning

2 gallons of apple juice

4 cookies original BBQ sauce or 4 of the Traeger Texas spice BBQ sauce

One wireless BBQ thermometer

One large meat lug 

One-two disposable tin pan 

Making the brine

2 gallons apple juice

1 pound of maple cure

1 package of 289 pork flavoring

Mix the maple cure and pork flavoring and apple juice together in meat lug. Place the pork shoulders in meat lug. (If you do not have room in refrigerator you can add a bag of ice to keep the meat cool while in the brine.) Let the pork soak in the brine for 6 to 8 hours.

After soaking in brine for 6 to 8 hours pull out the shoulders and apply the southwest dry rub on shoulders all sides. Then place in tin pan Add about 1 inch of the brine to the bottom of the tin pan.

BBQ

Preheat smoker to 225 degrees.

Put pork shoulders in smoker in the tin pan 225 degrees for two hours (dampers closed) 

Turn smoker down to 160 degrees (open dampers to 2/3 open top and bottom) add saw dust. Smoking time six to eight hours or until meats internal temp reaches 140 degrees. (You may need to add more saw dust after three hours)

Take out smoke pan and shut dampers down turn smoker back up to 225 degrees until internal meat temp reaches 190-200 degrees. (Six to eight hours)

Let pork cool down before shredding and then add BBQ sauce.

Dried Beef/Venison

1 - lb. (# 159 Maple Cure 02-0021) to 1 gallon distilled water

Prepare as much brine/cure as needed to pump product and submerge product

Prepare brine/cure in a (brine bucket 07-0130 or meat lug 07-0185)

Meat should be completely free of fat 

Meat and brine/cure should be chilled as cold as possible ( 38 - 40 degrees)

Pump pieces with brine/cure to 10% of the weight of the meat. (Be careful not to over pump)

 Place meat in brine/cure and put weighted cover over product to hold it submerged

Leave in brine/cure per the following suggestions:

1 - 2 lb pieces cure 11/2 - 2 days

2 - 4 lb pieces cure 2 - 3 days

6 - 8 lb pieces cure 7 - 8 days

After curing, remove meat and soak in tap water for 4 hours changing water every hour. Remove meat from soak, allow it to drain and then put into (stockinette's 07-0163). Put stockinette's into a (PK 100 P smoker/oven 03-0709). Dry at 105 degrees for 3 hours, dampers open, no humidity. Smoke at 130 degrees for 6 hours, dampers half way open, no humidity. Dry at 170 degrees till product reaches a internal temp of 155 degrees, dampers open, no humidity. Take out of smoker/oven and take pieces out of stockinette's. Put pieces into a (meat lug 07-0185) cover with (freezer paper 07-0034, paper holder 07-0176) and let stand in refrigerator for 3 - 4 days. Check product, if it is not done to your liking, put back in smoker/oven and rerun program till done to your liking.

Take out next day and slice per your discretion

Smoked Brisket

Brisket is best done on a rack.

Trim as much fat off of the top and bottom of the Brisket. Inject with your seasoning. We prefer our Roast Beef Seasoning #460 and then top with our Southwest Seasoning. Let marinate overnight.

Place in the smoker with the temperature at 225 degrees for 1 hour.

Then turn your smoker down to 180 degrees. (DO NOT USE PELLETS AS THIS IS TOO HOT OF A TEMPERATURE) You can use sawdust or chips. Moisten either one. This should be done for 10-12 hours. You will need to add a new pan of smoke approximately every 3-4 hours.

Finally turn the smoker up to 225 degrees and cook to a internal temperature of 190-200 degrees.