Sausages

Iron Trail Polish

Polish Style Sausage

• Garlic
• Smoky
• Savory

Internal temp

155°F (68°C)

Smoker temp

130-170°F (54-77°C)

Casing size

32-35 mm

Casing

All Natural Hog Casings

Bloom

1-2 hours

What goes in it

• Kosher Salt
• Cure #1
• Coarse Black Pepper
• Garlic Powder
• Marjoram
• Mustard Seed
• Onion Powder
• Sugar
• Ice Cold Water

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

How it's made

1. Grind pork through a 1/4" plate. Keep very cold.
2. Add dry seasonings to ground meat and mix to distribute evenly.
3. Dissolve cure in ice cold water, then add to meat. Mix until well combined and tacky with good protein extraction.
4. Stuff into natural hog casings (32-35mm). Tie into rings or twist into links.
5. Hang at room temperature for 1-2 hours to bloom. The casings should feel dry to the touch.
6. Place in smoker at 130°F for 1 hour, damper open.
7. Raise to 150°F and apply smoke for 2-3 hours.
8. Raise to 170°F until internal temp reaches 155°F.
9. Ice bath, then refrigerate. Reheat by grilling, pan-frying, or simmering. (Optional — an ice bath is not required. It is personal preference; many just let them cool at room temp, or outside in cold weather. Just cool them down promptly.)

Wood

Hickory · Oak · Cherry