Halifax Donair Sausages

Method

1. 1Grind brisket to an 80/20 lean-to-fat ratio, keeping everything cold throughout.
2. 2Make a slurry by combining donair seasoning, kosher salt, curing salt, and ice-cold water until dissolved.
3. 3Pour the slurry over the ground meat and mix until sticky and tacky (protein extraction).
4. 4Rest in the fridge 30–60 minutes to firm up and distribute the seasoning.
5. 5Stuff into natural hog casings and form sausages.
6. 6Smoke on an offset: start at 150°F and increase 10°F every hour for 5 hours, then raise to 225°F.
7. 7Cook until the internal temp reaches 152–155°F.
8. 8Transfer to an ice bath for 20 minutes, air-dry uncovered for 2 hours, then vacuum seal and store.

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