Maple Smoked Sausages

Method

1. 1Start with very cold ground pork — keeping everything cold is key to the right texture.
2. 2Add all ingredients to the meat and mix thoroughly until sticky and tacky (this extracts proteins for a proper bite).
3. 3Stuff the mixture into casings and form your sausages.
4. 4Refrigerate uncovered overnight to cure and to dry the casing slightly for better snap.
5. 5Set up the offset smoker for low, steady heat and start at 130–140°F (55–60°C) to dry the sausages.
6. 6Gradually increase to 165–175°F (74–80°C) and smoke until the internal temp reaches 152°F (67°C).
7. 7Immediately transfer the sausages to an ice bath to stop the cooking and lock in moisture.

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