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Cold smoking season 2014-2015: pork sausage

post #1 of 5
Thread Starter 
This is the sausage I grew up with. Pork (+backfat), garlic, pepper and (good) paprika. Made 32lbs.


Cold smoking about a third.


My newly acquired kitchener #12 grinder is a life saver. Got 12lbs thru it in 12min (one person operation with 4-5 breaks to empty the bowl). Quite a workhorse for $100.
post #2 of 5
Thread Starter 
I've been using the amazn pellet smoker already but I just did my first overnight (cold) smoke using it. This thing is amazn'!

I used beech on this smoke.
post #3 of 5
Thread Starter 
These went in the freezer five days ago.


The long coil in the first pic and some more are still getting smoked. Should be dry enough next week for sampling.
post #4 of 5
Thread Starter 
The dried (and smoked) ones also done...about 10lbs (dried)

The long coil in the first pic is at the top of the picture with finished sausages in the lug.

Doneness test

Just kidding

They taste like...childhood


Cigars anyone?
post #5 of 5
These look awesome!! I want to do sausages, but will have to wait until I'm not living in a condo for that.
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