Seasonings and other ingredients for 5 lbs. (2.25 kg)
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
- 7 1/2 tsp. (37.5 ml) Bradley Honey Cure (Do not use more than this amount.)
- 1 tsp. (5 ml) salt (optional -- see step #1 below)
- 1 tsp. (5 ml) white pepper
- 1 tsp. (5 ml) onion powder
- 1 tsp. (5 ml) garlic powder
- 2 Tbsp. (30 ml) honey
- 1/2 cup (120 ml) water
- 1 cup (240 ml) finely powdered skim milk
Fibrous casings about 2 1/2 inch (6.4 cm) in diameter are suggested for this sausage. Four casings that are about 12 inches (30 cm) long will be required. Soak the casings in water for 30 minutes before stuffing.
Use 5 pounds (2.25 kg) of pork shoulder butt that contains about 20% fat. Separate the lean meat from the fat. Mince the lean meat with a 1/4-inch (6.4-mm) plate, and mince the fat with a 3/16-inch (4.8-mm) plate. Combine the lean meat and the fat. Refrigerate the meat while the curing mixture is being prepared.
- Mix the seasoning, water, and the finely powdered milk in a large bowl until the ingredients are uniform. (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
- Add the chilled meat to the seasoning mixture and blend well by kneading for about 3 minutes.
- Stuff the mixture into fibrous casings. Insert the cable probe of an electronic thermometer in the top of one of the sausages, and close the casing around the probe with butcher's twine.
- Refrigerate the stuffed sausages overnight.
Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150°F (65°C). Maintain this temperature with no smoke until the casing is dry to the touch. (Alternatively, dry the casing in front of an electric fan.) Raise the temperature to 160°F (71°C), and smoke the sausage for 3 to 6 hours. If you wish to cook the sausage in the smoker, raise the temperature to 180°F (82°C) and hot smoke until the internal temperature is 160°F (71°C).
After smoking for 3 to 6 hours, wrap each sausage in plastic food wrap (optional), and then steam them until the internal temperature is 160°F (71°C). (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)
As soon as the cooking is finished, chill the sausage in cold water until the internal temperature drops below 100°F (38°C). Refrigerate overnight before using.