Knackwurst
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This is for someone on social media who was asking for a Knackwurst Recipe:
Meat Block:
Lean Beef (15% fat) 2 lb
Lean beef or pork (20%) 1 lb
50/50 beef trim (55% fat) 1 lb
Pork Trim (60%) 3 lb
Lean pork Trim(25%) 3 lb
Ice 2 lb
Knackwurst Seasoning for 10 lbBlend or chop all ingredients to a smoothy like consistency. Do this in a cooler or very cold environment if possible
stuff into 38-42mm hog casings
Hang or coil in smoker
Smoke Schedule:
1/2 hour at 130° dampers open with no smoke
1/2 hour at 150° close dampers and add smoke
Smoke at 170° until internal temp of sausage is 145
Continue cooking but cut smoke and add humidity if possible until internal temp is 160°Cold shower for 10 or ice bath for 20 minutes
Air dry for until they are at room temp and put in the cooler before vac packing the next day
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