Don't Mind at all!
The recipe I followed said grind lean meat with coarse and fat with finer die grind...Since I had a pork shoulder and it was all interconnected, I just did a double coarse grind. As for salt, I did not use Kosher simply because it didn't say kosher. I used coarse ground pepper because that's all I had. Not sure if it makes a huge difference but wanted to add to those caveats.
The recipe and instructions below are a derivative of the original recipe I followed. I tried to to include any changes I made in the notes.
Code:
Meat
* Pork Shoulder - 1000g
* Hog Casings - 32mm size
Ingredients - Per 1000g of Meat
* Salt - 18g
* Cure #1 - 2.5g
* Pepper (coarse) - 2g
* Garlic Powder - 3.5g
* Marjoram - 1g
* Cold Water - 100ml
Directions
* Double grind with coarse die (I think 3/8")
* Add cure, seasoning and water
* Mix until sticks on palm of hand
* Stuff in casings, around 12"
* Fridge overnight to let the cure do it's thing
Smoking Directions
* Wood Type - Oak
* Set smoker to 130F or so
* Hang sausage with no smoke to dry out casings for 30-45 minutes
* Smoke sausage @150F for ~45 minutes*
* Increase temp to 170F for ~45 minutes
* Sausage should be around IT of 155-160F
* Put in ice bath for ~20 minutes to stop cooking process
Post-smoke Directions
* If cooking right away, you could probably ensure temp of sausage in previous step reaches at least 165F OR...
* Fridge if cooking in next few days
* Vac seal and freeze for long term storage
* Cook sausage until IT of 165F
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. I thoroughly enjoyed the results, so I hope you do too.
