A pig's (nose to) tale: cold smoked sausages

Discussion in 'Other' started by atomicsmoke, Jan 3, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I made 25lbs of these. Used trim, leg meat and backfat. Smoked over three nights with beech. Froze some but most were air dried. It was a very simple garlic, pepper, salt, paprika recipe.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good. How about some more details?...JJ
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You mean like % ingredients?
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure. How long did it smoke? What temp? Anything that would help folks make them...JJ
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    OK. Got you.
    Smoke time: 3 nights/loads of amazn (~36h). Outside temp was around 0C. Dry time - 10 days for the first taste. Left them another couple of days after that - almost no bend left.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Did you take them to a particular IT, 150+/-, or is this more like a Salami, still raw? Was a Cure added or just the salt and drying to preserve it. Sounding better all the time...JJ
     
  7. A friend of mine from Croatia makes these every year they slaughter a pig.  Unfortunately it doesn't get cold enough in Louisiana to hang them outside to air dry after smoking they way he can in Croatia. 
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member


    They taste great
     

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