Smokehouse sausage sticks

 This is a basic sausage recipe which can be adjusted by meat quantity (kg) and adding addition ingredients.   Could be interesting to add some cheese, jalapeno pieces, etc.

1kg of meat

Ingredients are % of 1 kg

• 85% beef brisket or beef clod
• 15% pork shoulder or belly
• 1.5% g coarse kosher salt
•  0.2 to 0.5% g  cayenne pepper
• 1% g coarse black pepper
• 0.25% g cure #1
• 8% g ice water mixed with 1.3% g dry milk powder - mix and put in refrigerator to get it cold!
• Hog or Sheep casing  depending on your preference.  If you added chunks of cheese, etc., hog might be the best way to go. 

    Spice Variation replacing cayenne pepper and black pepper

• 0.3% g sugar
• 0.3% g black pepper
• 0.2% g nutmeg
• 0.2% g caraway seeds, ground lightly
  
• 0.1% g celery seeds lightly ground 
• 1 minced garlic cloves per 1 kg meat

1. Cut the meat up  to fit your grinder. 
2. Mix ingredients with meat and let set in refrigerator for 2 hours or I like overnight.  
3. With the meat cold cold (33F), grind it through a 6mm to 10mm.  Grind it twice but make sure each time the meat is cold!
4. Mix the dry milk and water mixture into the ground meat.  Really need it good in for a few minutes until your hands are numb.  Could use a stand mixer with a paddle but make sure the mixture does not get too warm - above 40F.
5. With the sausage mixture cold (below 40F),  load your stuff and fill those casings.  Link the sausage to the size you like.  For this style, I would go with a length normal used for Kielbasa . 
6. Dry the links.
7. Smoke to your desire and poach in 160F for 30 mins.