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My smoked sausage.

post #1 of 11
Thread Starter 

Here's a batch of dry cured garlic sausage.S3000009.JPG

post #2 of 11

Real nice color on everything !!!

 

 

Bear

post #3 of 11
Thread Starter 

Thanks Bear. 5 days of smoke in my BIL's smokehouse. Now a week or so in my Cold Cellar for them to dry, and they'll be good to eat.

post #4 of 11

Mmmmmmmmmmm  sausage...bacon mmmmmmmm

 

Looking tasty!!

 

 

 Have a great day!!

 

   Craig

post #5 of 11

NICE PDT_Armataz_01_34.gif

post #6 of 11

Sausage looks great,and so does the bacon!!!!nice color as well!

post #7 of 11

Would you be kind enough to share the garlic sausage recipe ..please???

 

Thank you!!

 

 Have a great day!!

 

 

   Craig

post #8 of 11
Thread Starter 

No problem!  This batch was two shoulders, 1 ham. Removed the skin. Cut all into 1" cubes, (add salt, cracked black pepper, paprika, and crushed garlic) to taste. Let sit for 3-4 days. Grind through the coarsest plate you have. Fry up a little bit for tasting and adjust spices to taste. Stuff into hog casings and smoke for 4-5 days. After smoking hang in a cool place until dry. 

 

 

I'm being vague with this recipe for a reason. It doesn't use any cure and doesn't meet any USDA guidelines. However this is something I have been eating for a very long time and am comfortable with.

 

post #9 of 11

Looks Good...

post #10 of 11

looks great............

post #11 of 11

you are at a whole different level. wow does that stuff look awesome!

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