Grandpa Jumbo’s Polish Smoked Sausages

Ingredients:

• 10 lbs ground pork

• 2 cups ice water

• 5 tbsp non-iodized Salt

• 1 tbsp sugar

• 2 tbsp black pepper

• 2 tbsp garlic

• 1 tsp marjoram

• 1 tsp ground allspice

• 1 cup soy protein

• 2 tsp insecure No. 1

• 1 tsp paprika

Directions:

1. Mix the ingredients except for the soy protein (hold this out until the last few minutes as it will stiffen the meat)

2. Place sausage in smokehouse preheated to 120F

3. Keep for an hour or until casings are dry

4. Gradually raise the temp of the smokehouse to 165F

5. Apply heavy smoke for 4 hours

6. Continue to cook the sausage until the sausage’s internal temperature reaches 152F

7. Remove from the smokehouse and cool with cold water until internal temperature is 110F

8. Allow blooming until the desired color is reached

9. Place in fridge overnight and then cook or vac pack