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Tennessee Dried Sausage Links - Page 2

post #21 of 31
Thread Starter 

Day 2 hanging in larder. Getting some serious nice smoke smell.

 

Sausage making, smoking, fermenting, drying is the easy part.

 

Waiting is the hard part.

 

post #22 of 31
Thread Starter 

Hanging day 3
 

post #23 of 31

thems lookin good Rick drool.gif

post #24 of 31
Thread Starter 

2 more days to hang.

 

post #25 of 31

WOW, that sure looks good. now you said $15 a lb right??? first.gif

 

im a mushroom in a compost bucket as far as knowledge making these. can you give me a quick run down, humidity/temp/days resting? or a link to give me some basics to make these buggers up?

post #26 of 31
Thread Starter 
Quote:
Originally Posted by junkcollector View Post

WOW, that sure looks good. now you said $15 a lb right??? first.gif

 

im a mushroom in a compost bucket as far as knowledge making these. can you give me a quick run down, humidity/temp/days resting? or a link to give me some basics to make these buggers up?


JC

 

This is a Len Poli recipe which im sure he wouldnt mind getting the credit for. His recipes are easy to do. Some require temp & humidity control and others dont.

 

This is one of his recipes where its easy to do, just gotta play the waiting game.

 


Smoked Tennessee Country Links                
                                                                     METRIC WEIGHTS
5 lbs pork shoulder or butt                                          
2.5 T non iodized salt                                   
4 T smoked paprika                                     
5 t garlic powder              
5 t red pepper flake
1 T brown sugar (i used dark)                      
4 t black pepper                                            
4 T sage (i cut this down to 3 T)                   
1 t cure #2                                                   
1 T oregano
1/4 cup JD (i went with 1/2 cup)
Hog casing
 
Grind meat thru med plate 1x
Add cure and salt to meat and mix in well. Set in fridge while you get other ingredients together.
Combine the remainder  of the dry (except black pepper & red pepper flakes) and put in spice grinder, coffee bean grinder or pepper mill. Grind fine. Combine fine dry with the JD.
Add the black pepper & red pepper flakes to the salted/cured meat and mix well. Now add the spiced JD mix into the meat and mix well.
Stuff into hog casings. You can make links like i have done your however you like.
After stuffing hang the links in a cool area for 2 days. After the 2 day hang you will need to COLD SMOKE the links for 8 hours. After the cold smoke hang in a fridge for 7 days. Len says these are best slowly grilled.
 
 
post #27 of 31

Thank you very much. Waiting is no problem for me. The procedure is where my worry was. Definately going to try this. 

post #28 of 31
Thread Starter 

Took the links off the sausage rod today. Firm and ready for eating.

 

 

 

Put on my grill real slow like Poli suggested.

 

OH YEAH

 

Nice taste and a kick. Got the rest vac sealed, hope they make it to the NFL Gathering

 

post #29 of 31

sausage.gif yuuuummmy!

 

Kat

post #30 of 31
Can these be eatin once finished or do they have to be cooked
post #31 of 31
Thread Starter 
Quote:
Originally Posted by Buffalotim View Post

Can these be eatin once finished or do they have to be cooked


As is after the dry time is up, no cooking as they are a cure #2 type sausage

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