Curing Procedure: Grind all meat through 3/8" plate; add seasoning and mix thoroughly and grind through 1/8" plate. Add water and stuff into 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 F. Turn off thermostat and cool down to 100 degrees F in cold water bath 20-30 minutes. Place in cooler.
*Note: When making Wieners, Bologna or Polish Sausage it may be desirable to use our Binder Flour #362, also water and ice is required and up to 25% may be necessary to achieve proper workability.
Salt, Spices including Paprika, Garlic Powder, Monosodium Glutamate and Sodium Erythorbate (2.89%)