Tennessee Dried Sausage Links

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
**This recipe uses CURE #2**

Making 5 lbs of Tennessee dried cold smoked sausage links.

Here are my dry items.

Top left
1 T dark brown sugar
1 T ground oregano combined with 4t black pepper
2 T ground sage


Top middle
5 t red pepper flakes
4 T smoked paprika

Top right
1 t CURE #2
2.5 T non iodized salt
5 t garlic powder

And 1/2 cup JD
 



Combine the cure and salt, set aside.


Mix in the remaining dry items into the JD and set aside.


Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)


Grind pork thru med plate 1x


Put the combined salt/cure in a baggie and just snip the end. You can mix into meat better.



After the salt/cure has been mixed now i add the JD mixture. I mix by hand.


Smells freaking awesome.

Now going in a big ziplock and fridge so i can clean up my tools before stuffing.


BBL
 
Looks good so far Just wondering could you omit the cure 2 AND SALT use cure one and smoke this?????
 
Last edited:
Sounds good! .......
popcorn.gif


You put the energizer bunny to shame....
sausage.gif
 
This hang is the only dry one at 48 hours then 8 hours of cold smoke.
 
Sir,  how do you cut your links and keep the meat in the casing.  When I tried that the meat wanted to come  out.  Thank you
 
Sir,  how do you cut your links and keep the meat in the casing.  When I tried that the meat wanted to come  out.  Thank you
let bout 1.5" of casing at the end of each link with out any meat and pinch.

Been at this long time
 
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