Adexa SG-C01 Operator's Manual - Page 12

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Great Sausage Recipes

Ingredients for 25 Lbs.:

1.2/3 cups salt

2.2 1/2 Tb. sugar

3.3 Tb. fresh garlic

4.2 1/2 Tb. coarse black pepper

5.2 1/2 Tb. marjoram

6.5 cups ice water

7.25 lbs. boneless pork butts

8.5 cups soy protein concentrate or

non-fat dry milk

9.5 tsp. Instacure No. 1 Grind all of the

pork butts through a 1/4" or 3/8" grinding

plate and place meat in the mixing

Dissolve all ingredients in water chilled to

4-5° C (38-40º F). Wash the cavity of the

turkey very well and bring the internal

temperature of the turkey to 4-5° C

(38-40º F) before placing into the brine.

Turkey should be submerged in the brine

for 4 days at 4-5° C (38-40º F). Larger

turkeys should be cured for 5 days.

F) before placing in the cooler.

tub. Add all of the ingredients and mix well

until spices are evenly distributed. Deliver

to the stuffer and stuff into 38-42mm hog

casings. Then place the sausage on the

smokehouse sticks, spacing it properly.

To smoke the sausage, place it into a

preheated smokehouse at 54° C (130° F)

with dampers wide

open. Keep this temperature until the

casings are dry. Gradually increase the

temperature

of the smokehouse to 71-74° C (160-165°

F) with dampers 1/4 open. Apply heavy

smoke and keep in the smoker until the

internal temperature of the sausage

reaches 67° C (152° F). Remove from

the smokehouse and shower with cold tap

water until the internal temperature is

reduced

to 43° C (110° F). Allow the sausage to

hang at room temperature for about 30

minutes or until the desired bloom is

obtained. Place in a cooler at 4-5° C (38-40°

F) overnight.

Smoked Turkey

Brine Ingredients: 5 gallons water 1 ½ lbs.

powdered dextrose 2 lbs. salt 1 lb. Insta

Cure No. 1

Thoroughly wash the cured turkey with

cold water and place into a 54 º C (130º F)

preheated

smokehouse. Smoke at this temperature

for 1 hour with dampers wide open. Close

damper to ¼ open and apply smoke for 5

hours at 54 º C (130º F). Raise