My go to smokie recipe
Polish sausage
4 pounds pork, wild pig, bear, venison, etc
1 pound pork fat (fatback or shoulder fat)
2 tbl. kosher salt,
1 tsp. cure
1 teaspoon coarse ground black pepper,
2 teaspoons dried marjoram,
2 teaspoons sugar,
2 teaspoons 6 garlic cloves, minced
1/2 cup ice water
Hog casings
Smoke the links for at least 4 hours, and as many as 8, get the internal temperature of the links to 155°F.
shock the links in ice water to cool quickly.
Hang them to dry for at least 1 hour before eating
Enjoy!
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