If you’re new to sausage-making you may be wondering about a few terms such as pork trim, pork fat and meat block. … Read more
Join High Caliber Instructor Chris Giffen as he teaches Mantracker Terry Grant the 5 Steps of Cooking.
Many DIY sausage-makers like to smoke their sausage. Find out the tips to do it like a pro! Chris Giffen shows you step-by-step how to get that perfect result.
Did you know there are 5 Steps to Cooking?
Here are Chris Giffen’s pro tips for achieving the perfect smoked sausage:
Set the cure to achieve desired colour. Warm the sausage at about 50 degrees Celcius.
Increase the temperature and trap the proteins in the casing.
Get the flavour! Smoke at about 70 degrees Celcius for about an hour and a half .
Cook the smoke flavour into the sausage. Raise the temperature of your smokehouse to about 85 degrees Celcius until you have an internal temp of 71 degrees Celcius to achieve food safety (dependent on the diameter of your sausage; this phase can take as little as half an hour up to 7 or 8 hours.)
Cool the sausage and stop the cooking process. Prevent casing from wrinkling.
If you are new to sausage-making, click here for a great article How to Make Sausage at Home, A Step-by-Step Guide.
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2015 Fall Sausage Making Class Schedule JUST RELEASED! Click here to download Click here and sign up for our monthly newsletter to … Read more