Homemade German Smoked Sausage - Make Speckwurst | CulinaryCreationss

Ingredients

• Meat:
• 3 lbs (1360g) pork shoulder or lean pork trim, chilled (for lean meat)
• 1 lb (450g) pork belly, chilled (for visible cubes)
• 1/2 cup (120ml) ice water
• Curing & Seasoning:
• 2 tbsp (30g) fine sea salt
• 1 tsp (5g) Cure #1 (Prague Powder #1)
• 1 tbsp (15g) white pepper, freshly ground
• 1 tbsp (15g) sweet paprika
• 1 tsp (5g) hot paprika (adjust to taste)
• 2 tsp (10g) dried marjoram
• 1 tsp (5g) ground coriander
• 1 tsp (5g) caraway seeds, lightly crushed
• 1 tsp (5g) mustard seeds, lightly crushed
• 4-5 cloves garlic, minced very fine (about 1 tbsp)
• Casings: 10-12 feet (3-3.7 meters) natural hog casings, 32-35mm diameter, rinsed and soaked