<![CDATA[Smokies]]>looking for a recipe for Smokies, we call them Bavarian Smokies in Canada. Hi, all new here, and first-time sausage making. Ready to go. Just wanting to make smokies next. Thanks

]]>https://waltonsdev.nodebb.com/topic/1286/smokiesRSS for NodeThu, 10 Sep 2026 19:56:14 GMTWed, 01 May 2019 13:45:34 GMT60<![CDATA[Reply to Smokies on Wed, 01 May 2019 20:32:26 GMT]]>Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again

]]>https://waltonsdev.nodebb.com/post/5266https://waltonsdev.nodebb.com/post/5266Wed, 01 May 2019 20:32:26 GMT<![CDATA[Reply to Smokies on Wed, 01 May 2019 20:00:43 GMT]]>deweymeats I updated the thermal processing section with when to add smoke. How much smoke you want depends on taste and the setup you have. I’d just put a pan of smoke chips in there and let them work but if you want less smoke you can obviously use less chips but if you are wanting a milder smoke flavor then use a fruit wood or pecan. Here is the updated smoke schedule though so both of these posts sort of stand on there own

Thermal Processing

  • 30 minutes at 120 with dampers wide open for drying, smoke off
  • 30 minutes at 130 smoke on
  • 30 minutes at 140 smoke on
  • 30 minutes at 150 smoke on
  • 15 minutes at 160 smoke off
  • Then cook at 170 until the internal temperature reaches 160° smoke off
    (Shower or ice bath for 20 minutes)
]]>https://waltonsdev.nodebb.com/post/5264https://waltonsdev.nodebb.com/post/5264Wed, 01 May 2019 20:00:43 GMT<![CDATA[Reply to Smokies on Wed, 01 May 2019 19:57:38 GMT]]>During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.

]]>https://waltonsdev.nodebb.com/post/5263https://waltonsdev.nodebb.com/post/5263Wed, 01 May 2019 19:57:38 GMT<![CDATA[Reply to Smokies on Wed, 01 May 2019 19:59:13 GMT]]>Cndnwoman Here is a recipe for a 10 lb batch, hope it helps!
Meat Block

  • 4 lb 85% lean beef
  • 4 lb 80% lean pork
  • 2 lb 50/50 pork trim

Additives

  • Lil Smokies
  • Sure Cure (included with the lil smokies)
  • 2.2 lb of ice cold water
  • Cure Accelerator of choice, if you want to use one, if not then hold overnight after stuffing

Process

  • Grind beef 3 times. First through a 3/18 then twice through a 1/8th inch plate
    Grind all pork through 3/16th plate twice

  • Mix the beef with 1/2 the water, all of the seasoning and sure cure and mix for 4 minutes. Add pork, cure accelerator (if wanted) and the rest of the water and mix for 4 more minutes.

  • Stuff into 21mm casings

Thermal Processing

  • 30 minutes at 120 with dampers wide open for drying, smoke off
  • 30 minutes at 130 smoke on
  • 30 minutes at 140 smoke on
  • 30 minutes at 150 smoke on
  • 15 minutes at 160 smoke off
  • Then cook at 170 until the internal temperature reaches 160° smoke off
    (Shower or ice bath for 20 minutes)

Hold at two hours at room temperature before moving to the cooler overnight.

]]>https://waltonsdev.nodebb.com/post/5261https://waltonsdev.nodebb.com/post/5261Wed, 01 May 2019 19:59:13 GMT