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Ingredients
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Meat
Spices and Seasonings
Wood Chips for Smoking
Method
Preparation of Sausage
- 1
Mix the Seasonings
In a large bowl, combine salt, black pepper, garlic powder, paprika, cayenne pepper, and dried thyme. Mix well to ensure an even distribution of spices.
- 2
Season the Sausage
Take the pork or deer sausage links and rub the seasoning mixture evenly over the surface of the sausage. Ensure that all sides are coated. Allow the sausage to marinate for at least 30 minutes.
Smoking the Sausage
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). While it’s heating, soak the hickory wood chips in water for about 30 minutes to prevent them from burning too quickly.
- 4
Add the Wood Chips
Once the smoker is ready, drain the soaked wood chips and place them in the smoker box or directly on the coals.
- 5
- 6
Rest and Serve
Remove the sausage from the smoker and let it rest for at least 10 minutes before slicing. Serve hot or allow to cool and store for later use.