Ingredients:

• 10 lbs ground pork
• 2 cups ice water
• 5 tbsp non-iodized Salt
• 1 tbsp sugar
• 2 tbsp black pepper
• 2 tbsp garlic
• 1 tsp marjoram
• 1 tsp ground allspice
• 1 cup soy protein
• 2 tsp instacure No. 1
• 1 tsp paprika

Directions:

1. Mix the ingredients except for the soy protein (hold this out until the last few minutes as it will stiffen the meat)
2. Place sausage in smokehouse preheated to 120F
3. Keep for an hour or until casings are dry
4. Gradually raise temp of smokehouse to 165F
5. Apply heavy smoke for 4 hours
6. Continue to cook the sausage until the sausage’s internal temperature reaches 152F
7. Remove from smokehouse and cool with cold water until internal temperature is 110F
8. Allow to bloom until desired color is reached
9. Place in Fridge overnight and then cook or vac pack