Hot Honey Cured & Smoked Sausage

Method

1. 1Mix the Stingin' Hot Seasoning, kosher salt, and curing salt evenly into the pork — this ratio hits the proper cure level and about 1.6% salt — working the meat until it binds and turns tacky.
2. 2Stuff the sausage into casings and twist into links.
3. 3Start the smoker low to dry the casings and let the sausages absorb smoke.
4. 4Gradually bring the smoker temperature up to 170–180°F to avoid fat-out and dry texture.
5. 5Cook until the sausages reach 152–155°F internal.
6. 6Plunge the sausages into an ice bath to stop the cooking and lock in moisture, then dry before storing.

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