hi guys this is John from each of six University and this is cured sausage 108 the basics for making smoked sausage smoked sausages dressed sausage that's been ground seasoned and cured and then it's smoked at lower temperatures instead of grilled or fried like you would with a fresh sausage it varies from fresh sausage in taste and consistency and it's often stuffed into different casings than fresh sausage would be smoked turkey sausage covers a wide variety of types of sausage including hot dogs polish ring Bologna and kielbasa if you have the right equipment and knowledge it's easy for any home processor to make we're gonna be using pork butts today which will have a lean to fat ratio of about 70 to 30 then we're gonna use our roasted garlic smoked sausage seasoning and that's designed for 25 pounds of meat we're gonna use sure cure and then water to help with moisture retention and mixing and then we're gonna use thirty two millimeter clear collagen casings and then we're also going to stuff some into the twenty six millimeter cellulose casings I'm also adding a binder and a cure accelerator but we'll go ahead and cover those in more detail in later videos the first thing you're going to want to do is grind your meat now before you begin make sure that your plates and knives are really well oil to prevent friction you want to grind the meat twice the first grind should be through a 3/8 plate and then the second grind needs to be through a 1/8 plate now that second grind is going to take a little bit longer so just be prepared for that remember to keep your meat cold throughout this process and we're using the westin number eight Black Series grinder next you're going to need to mix the seasoning and cure into your meat to do this you can either do it by hand or you can use a meat mixer because this is a product that we're gonna want to cure in smoke we need to achieve a really high level of protein extraction so doing this with just your hands alone can be really difficult not to mention your hands will be freezing by the end of it when using a mixer add the meat to the mixer then the seasoning and cure and finally the water and any other additives you're going to want to mix in both directions until all of the seasoning and cure has been mixed in and you have good protein extraction you'll know you have good protein extraction when you pick up a clump in the meat and try to pull it apart it should stretch or if you just grab a bunch of it and hold your hand upside down it shouldn't fall right off it should stick there it's also going to be sticky and tacky choose the largest stuffing tube your casing will fit on the collagen casings require no preparation so just put it on the stuffing tube and begin stuffing you'll want to stuff until the casing is mostly full but remember we're gonna want to twist these into links so leave it slightly under stuffed now we're also going to use cellulose casings for this so we're going to switch out to a smaller stuffing tube and load the casings just like collagen casings those don't require any type of preparation these casings are very strong so blowouts aren't a concern we're just going to stuff them until they're full and smooth now that we're done with stuffing we're gonna hold the product overnight in the refrigerator to allow the cure time to work unless you used encapsulated citric acid or other impure accelerators like we did now you can either hang this in the smoker in links or just rope or coil it on a smoke screen I like to cut in the links and then lay it out on smoke screens for the cellulose casings we have a few options we can twist them and then tie in between each link we can coil it just like this and leave it and rope on a smoke screen or you can hang them just like you would a snack stick any of these are gonna work perfectly fine just remember that you do need to peel these casings before you eat them when it's finished it should give you a nice skinless hotdog looking product so for our smokehouse we ran 125 degrees for 30 minutes then 145 degrees for 30 minutes then we kicked up 265 for 30 minutes and finally 170 degrees until the internal temperature on everything was 160 once it reached 160 degrees we took it out of the smoker and put it in an ice bath to lower the temperature and stop the cooking process and also to help it set the casing on the sausage now for the cellulose casings without that ice bath they were really stuck on there but once we do that ice bath you can push them right out and then we've got a really nice looking skinless product so now we have a perfectly cooked cured in smoked sausage we're going to let them sit out at room temperature for about an hour before vac packing them just to make sure we don't get any unwanted moisture in our bags now whenever we want to eat them we can simply do frost them or take them out and heat them up to just room temperature and use them in anything we want as they're already fully cooked remember to Like comment and subscribe and visit Waltons inc.com and meet gistic scum to find everything but to me I'm John with me chew sticks University and I'll see you guys next time subscribe to Waltons youtube channel to watch more amazing videos or shop at Waltons ink.com to find everything about the meat check out our latest sales and giveaway video here or watch another hand-picked video by clicking here you