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Free Recipe for Andouille Sausage - Makes 5 lbs Andouille is a Fresh Sausage. Ingredients: 5 lbs. boneless pork butt (Untrimmed) 2 tablespoons salt 2 tablespoons garlic granules 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon black pepper, table grind 1/4 teaspoon ground sage 1/4 teaspoon ground thyme 1/2 cup cold water 5-6 ft. 33-36MM hog casings Directions: For Andouille links, rinse the casings thoroughly in cold water, then place in luke-warm water prior to filling with the sausage mixture. Grind meat one time through coarse 3/8" or 1/2" plate. Combine ground meat with remaining ingredients; mix/knead well. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Continue until the entire casing is filled. Form 4" sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction until done. Or stuff the Andouille mixture into 1 or 2 lb. poly meat bags. Freeze slightly and then slice into 1/2" slices. Cook, fry, bake or broil just as you would any fresh pork sausage. Remainder should be frozen until needed.

Hickory Smoke Jerky - For 5 Lbs. of Meat Free Hickory Smoke Jerky Recipe Whole-Muscle Jerky Recipe Ingredients: 5 lbs lean meat 4 1/2 tablespoons salt 1 teaspoon curing salt 3 teaspoons AC Legg's hickory smoke flavoring or 1 1/2 teaspoons Eldon's liquid smoke 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon coriander seed, ground 1 teaspoon chili powder 1 teaspoon white pepper 1 teaspoon black pepper 5 cups ice water Directions: 1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better. 2. Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer. 3. Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents). 4. Slice the meat slabs into 1/4 to 3/8-inch thick strips. 5. Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well. 6. Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically. 7. Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks. Do not rinse strips! 8. Dry strips at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used.

How to Smoke Sausages - Smoker Processing for Sausages How to Smoke Sausages 1. After the sausage product has been seasoned, stuffed and cured overnight, hang the sausage product in the smoker, carefully positioning the product so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees. 3. Begin the first hour by setting the temperature to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch. 4. At the beginning of the second hour close the damper and adjust the smoker temperature to 150-160 degrees and apply smoke for 1 hour and 20 minutes, longer is optional if you prefer a heavy smoke. 5. At the beginning of the third hour adjust smoker temperature to 170 degrees. Maintain until the internal temperature of the sausage product reaches 160 degrees internally at which time the sausage is fully cooked. 6. Cooling down the product: Sausage Sticks (22 mm) - Remove sticks from oven and let cool at room temperature; Sausage Links (hog casings) - Remove links from oven and shower (spray) with cold water until the internal temperature of the product drops to 120 degrees. 7. Product is ready to eat. Remainder should be packaged and frozen until needed. 8. For more information and more smoked sausage recipes see the Sausage and Jerky Handbook .

Learn How to Stuff Natural Casings Step-by-step instructions for stuffing natural casings. Natural casings usually come to the consumer pre-flushed and packed in salt or a salt brine. They should be thoroughly rinsed in cold water (three or four times) and soaked overnight in a refrigerator prior to using. Leftovers can be repacked in salt and stored in a refrigerator for up to one year. To begin the process choose a recipe and gather up all the ingredients. Weigh out the appropriate amount of meat and coarse grind through 3/8" or 1/2" grinder plate one time. Add salt, curing salt if you're making smoked sausage according to recipe; mix thoroughly. If your using premixed seasoning add to meat at this time. Make a small quarter-size patty from the seasoned meat and fry until the patty is fully cooked. Cool and taste. Make changes at this time and keep notes so you can duplicate your final results. Next, fill the stuffer with the seasoned meat mixture. Slide a strand of presoaked casing onto the appropriate sized sausage funnel (1/2" funnel for sheep casings and 3/4" funnel for hog casings). Slide the casing until it's flush with the funnel opening. Crank or turn on the power an begin filling the casing with the sausage mixture, pinching the end of the casing with your forefinger and thumb so the mixture doesn't spill out of the casing. Your objective is to maintain a firm, uniform thickness without bursting the casing. If you're not sure just how full they need to be cut off a couple feet of filled casing and practice twisting some links. Position your forefinger and thumb at the point where you want to form a link and press gently. Carefully twist the link clock wise five or six times. Repeat the procedure and twist your next link counterclockwise. Continue, alternating twists from clockwise to counterclockwise until you're done. 1. Rinse natural casings in cold water 2-to-3 times; add additional water and refrigerate overnight. Or rinse in lukewarm water and use immediately. 2. Combine meat and fat with seasonings and all ingredients: mix thoroughly. 3. Slide prepared natural casing onto sausage funnel; leave about one inch hanging from the funnel. 4. Start the sausage mixture into the casing; squeeze the end of the casing between the forefinger and thumb so the casing begins to fill with the mixture. 5. Continue stuffing the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. 6. To form links press the casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction. 7. Another method is to press into the casing with the forefinger and thumb, then tie off the link with butcher twine which gives your sausage an old-fashioned flair. 8. To smoke the links position them evenly along a smokestick making sure the links don't touch as they won't color properly.

Want to learn how to How To Stuff Fibrous Casings? 1. Soak fibrous casing in warm water 15 to 20 minutes before using. This soaking process makes the casing pliable and easy to work with. 2. Slide the soaked casing over the sausage funnel as shown. Squeeze the casing firmly against the sausage funnel with your free hand. 3. While continuing to hold the end of the casing firmly against the sausage funnel, begin filling the casing with the sausage mixture. 4. Continue filling the casing until there's about an inch remaining. You can also make smaller chubs by tying off the casing as shown. 5. Hold the end of the casing with the forefinger and thumb of one hand, and the filled casing with the other; twist in opposite directions. Tie off the casing with butcher twine or crimp with pliers.

Stuffing Collagen Casings Start by weighing out the meat and fat according to your recipe instructions. Grind once through coarse plate (3/8" or 1/2"). Add salt, curing salt, seasonings and water per instructions. Mix/knead well; fill stuffer with seasoned mixture. Slide collagen casings onto stuffing tube. If you're using a beveled tube you may have to cut casing into sections with a pair of shears as the whole casing may not fit . Once the meat mixture starts into the casing pinch the end of the casing together with your forefinger and thumb so the meat doesn't flow straight through the casing. Fill the casing carefully making sure it is full enough but not so full that it bursts at the time of filling or later when the casing is being linked. It will take some practice to acquire the "right feel". Form the filled casing into 8" sausage sticks by carefully twisting the filled casing 4 to 5 times to the right, form the next link and twist it 4 to 5 times to the left. To help prevent collagen casings from unraveling you may separate each link with a twist of butcher twine, however this is tedious work. 1. DO NOT WET COLLAGEN CASINGS BEFORE USING. Slide the collagen casing onto the stuffing tube. You may have to cut collagen casings into sections (as shown) to fit your stuffing tube. 2. When the meat mixture starts flowing pinch the end of the casing together with your forefinger and thumb; fill the casing with the mixture being careful not to fill the casing to the bursting point. 3. Form the filled casing into sausage sticks by twisting the first link 4 or 5 turns to the right and the second link 4 or 5 turns to the left. Use care to prevent collagen links from unraveling before they're placed on smokesticks. Some home processors tie each link with butcher twine, very tedious work..