So,, I have been eating this since I was a youngin (many yrs now) this is a cold smoked sausage with no cure,, I know I know,,,but no one in my family or anywhere on the little prairie has gotten sick... They cold smoke for 4 hours with apple wood and this is usually done in around Thanksgiving so temps are very cold here,, and the smoker is just a old wood shed with stove pipe buried in ground and heat source 10ft or so away..
This is a very simple recipe and I want to do it but I want to add Tender quick to it for my purpose of smoking
I need to know how much salt I should take out for the Tender quick addition
Here is the recipe
20lbs ground pork
8 tbls salt
4 tbls course ground fresh pepper
Very simple recipe but very good,
Once I get this down I will add more ingredients to play with, sage, garlic ect.
I know do fry test ect, which I will, I was just wanting a good starting point.
Thanks for the help
A full smoker is a happy smoker