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Ingredients for 25 Lbs.

• 5 cups ice water
• 2 1/2 cups non-fat dry milk
• 3/4 cup salt
• 2/3 cup powdered dextrose
• 5 tsp. Insta Cure No. 1
• 3/4 cup ground white pepper
• 2 1/2 Tb. mace
• 1 1/2 tsp. ground allspice
• 2 1/2 tsp. coriander
• 5 Tb. paprika
• 2 1/2 tsp. garlic powder (optional)
• 17 1/2 lbs. boneless veal OR boneless beef
• 7 1/2 lbs. pork trimmings

Grinding & Stuffing

Grind all the meat through a 3/16" grinder plate, add all the ingredients and mix well. Place in a food processor and emulsify. Sausage should then be stuffed into small or medium beef rounds or 38-42mm hog casings. Place sausage on smokesticks, properly spaced.


Knockwurst is placed in a smokehouse that is preheated to 130-135’ F with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. The raise the smokehouse to about 150° F, applying smoke. Hold there for 1 hour or until the desired color is obtained. You may increase the smokehouse temperature to 165° F and cook until the internal temperature reaches 152° F without smoke, or you may remove to the cooker until 152° F is obtained internally. If you are cooking in water, be sure that the water temperature is not over 165° F. NOTE: Knockwurst is not usually smoked very dark. However, this is optional.