Recipes / Cold Smoked Texas Sausage

Cold Smoked Texas Sausage

Cold Smoked
Texas Sausage

Apr 26, 22

Cold Smoked Texas Sausage

Cold Smoked Texas Sausage

Cook Time: 12- 24 HRS
Print Recipe
Print Recipe


This week I make Texas Style sausages a little differently and cold smoked them, and results were amazing. If you wanna try a different recipe, give this a go!


  • 2 pounds beef
  • 1 pound pork
  • 1 pound beef fat
  • 45 grams salt
  • 6 grams pink curing salt (Prague Powder #1)
  • 20 grams black pepper
  • 6 grams cayenne pepper
  • 4 grams mustard powder
  • 6 grams paprika
  • 6 grams garlic powder
  • 90 grams milk powder (for binding)
  • Water 
  • Standard size hog casings


Prepare the meat:

-Place the beef, pork, and beef fat in the freezer for about 30 minutes to chill.

-Once chilled, pass the meat through a meat grinder.

Prepare the spice mix:

-In a bowl, combine the salt, pink curing salt, black pepper, cayenne pepper, mustard powder, paprika, garlic powder, and milk powder. Mix well.

-Add the spice mix to the ground meat and mix thoroughly using your hands or a meat mixer for a couple of minutes.

-Gradually add water while mixing until the mixture becomes well combined and slightly sticky. -Mix for an additional 5 minutes.

Stuff the sausages:

-Use a sausage stuffer to fill the mixture into standard-size hog casings, making sausages of your desired size. Ensure the sausages are plump without breaking the casing.

-Once all the sausages are linked, let them dry for about 15-20 minutes.

-Snip each link to separate them and hang the sausages at room temperature overnight to dry.

Cold smoke the sausages:

-Set up a cold smoker on your grill.

-Hang the sausages in the smoker and close the lid.

-Let the sausages smoke at a temperature of about 80-100 degrees Fahrenheit (27-38 degrees Celsius) for the next 12-24 hours.

-After cold smoking, immerse the sausages in an ice bath briefly to clean them off.

-Hang the sausages for another 10-15 minutes to allow them to dry and develop a nice color.

-At this point, you can vacuum seal and freeze the sausages for later use.

Cooking the sausages:

-Preheat your grill or pit to 250-275 degrees Fahrenheit (121-135 degrees Celsius).

-Place the sausages on the grill and cook for about 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).

-Dive in!

Note: Cold smoking should be done using a proper cold smoker setup to ensure food safety. Monitor the internal temperature of the sausages during the cooking process to ensure they are fully cooked.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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