Italian Sausage Instructions
Total lbs. Lbs. Ground Beef or Venison Lbs. of Ground Pork
30 lbs. 6 lbs. 24 lbs
15 lbs. 3 lbs. 12 lbs.
1 lbs. 4 oz. 12 oz.
1. Dice meat into 1 inch cubes. Grind through course blade once. Mix pork and beef or venison. You may choose to use a different percentage of beef or venison to pork. The moisture content of the cooked sausages will be different.
2. Mix Cure & Seasoning together according to the chart below in a separate bowl. If you are making fresh sausage (boiling, pan frying, any method not slow cooked) do not use the cure.
Pounds of Meat Seasoning Cure Ice Water
1 2 _ t. 1 t. _ oz
3 2 T. + 1 _ t. 1 T. 1.6 oz
6 _ C. + 1 T. 2 T. 3.2 oz
9 _ C. + 3 T. + 1 _ t. 3 T. 4.8 oz
12 _ C. + 2 T. _ C. 6.4 oz
15 1 pouch _ C. + 1 T. 8 oz
30 2 pouches _ C. + 2 T. 16 oz
3. Rinse the casings under cold water to remove the packaging salt used for preservation. Then soak in warm water for 1 hour or more. Slip casing onto stuffing horn and use only enough pressure to fill the casing firmly.
4. Run seasoned meat back through the grinder using the coarse or fine blade (your choice) and stuff the casings.
5. For Smoked sausage place in the refrigerator overnight. Do not leave in the refrigerator for more than 24 hours before smoking.
6. Remove sausage from the refrigerator and let stand for 2 hours at room temperature. Do NOT smoke ice cold sausages.
7. Cook in oven or smokehouse according to the directions below. Make sure internal temperature reaches 156 degrees Fahrenheit to ensure the sausage is cooked thoroughly.
SMOKING/COOKING INSTRUCTIONS (Fahrenheit)
1. Lay sausage on screens or hang from racks.
2. 120 degrees for 1 hour (the sausage needs to be dry to the touch before starting the smoke).
3. 160 degrees for 30 minutes with smoke “ON”.
4. 180 degrees until the sausage reaches an internal temperature of 156 degrees F. Leave smoke on for 2 hours.
1. Line the bottom of your oven with foil to catch the drippings.
2. Lay sausage on screens.
3. Cook at the lowest heat possible for the first hour. Leave oven door open slightly to remove excess moisture if necessary.
4. 180 - 200 degrees until product reaches an internal temperature of 156 degrees.
*Other tasty ingredients such as onions, garlic, jalapeños, green chilies or grated cheese may be added to the meat mixture before stuffing the casings.
**After smoking sausage must be refrigerated or frozen**
For more product information call customer service at: 800-829-2285