Smoked Shrimp and Pork Sausage Recipe
5 Pounds ground pork
1.78 Pounds 12/15 and .5 pound 51/60 cocktail shrimp (2 pounds of shrimp chopped up if you can’t get the exact size)
3 Tbsp cracked black pepper
2 Tbsp granulated garlic
4 Tbsp dry minced onion
1 Tsp allspice
1 Tsp thyme
½ Tsp basil
2 Tsp cayenne pepper (want hotter….add a bit more)
4 Tsp non iddized salt
1 Tbsp crushed red pepper
1 Bag Zatarain’s crawfish, shrimp and crab boil
1 Tsp of cure #1
Boil the shrimp in the Zatarain’s for 2 min or till done. Reserve 10 oz of water for later.
Chop/slice the shrimp, put them in a bowl with 2 oz of boiling water, then rest in the fridge. This adds some love.
Mix cure #1 and salt in the 8 oz of reserved boil bathwater. Add dry ingredients together and mix together. Then portion out into ⅓ and mix with ⅓ of the pork. Do this for the other ⅔ of the pork.
Once the pork is mixed, then mix all portions together to incorporate the dry mix well into the pork. When mixed, add the cure and salted 8 oz of boiled water. Mix well into the pork.
Drain the shrimp and discard the excess 2 oz boil water. Mix the shrimp into the meat mix.
Stuff into 32-36 mm hog casings.
Hang in the smoker for one hour at 130 (54.4ºC) to dry. Bump to 140 (60ºC) and add 2 hrs of smoke (hickory). Bump temp up 10 degrees every 2 hrs until IT is reached. Bring IT to 135-140 (43.3-60ºC), then put it in the hot water bath to IT of 152 (66.7ºC).
The hot water bath should not be above 165 (73.8ºC). After the bath, plunge in the ice water bath and then bloom.