The Big Chinook Hop-Dog Sausage

Ingredients

Yield:

18 lbs

• • 1 chub/6 lbs Ground Venison
  • 2 chub/12 lbs Ground Pork
  • 1/8 cup Black Peppercorns
  • 160 ml Kosher Salt
  • 1/8 cup Garlic Powder
  • 1/4 cup Mustard Seed
  • 1/4 cup Sugar
  • 1 L Dark Matter Ale
  • 20.5 g Pink Salt
  • 1 tsp Juniper Berries
  • 1 oz Chinook Hop Pellets
  • 1 oz Citra Hops Whole

Preparation

Difficulty:

Medium

Time:

 

Total Time:

1 Day

1. 1. Bring beer to a simmer, add hop pellets and set aside to cool to room temperature.
   2. Strain and reserve liquid.
   3. Toast mustard seed, peppercorns and juniper berries in a pan to release oils.
   4. Cool and blend in spice grinder.
   5. Mix spices, salts, hop infused beer and meats together until evenly mixed.
   6. Make sausage links with hog casings.
   7. Refrigerate for at least 12 hours to allow sausage flavours to marinate meat.
   8. Place or hang sausages on racks in smoker with an insert full of dark beer at the bottom of the smoker.
   9. Smoke with cherry wood and whole citra hops until sausages reach an internal temperature of 152 degree F.