Recent content by tennesseecold

Just noticed this post. How did it go? I added a link that might help answer some of your questions. Good luck! Lots of hard work when you kill hogs. Most folks in my area take their stock to a processor and pay them to do it. Not too many done on the farm anymore. Dry Curing Virginia-Style...

Long way from Tennessee! You might try using Legg's Old Plantation Pork Sausage Seasoning-Blend #10. That's what most sausage makers I know in Tennessee use. It's available many places online. I use Butcher Supply In Nashville, Tennessee. http://stores.butchersupplycompany.com/

Just read your post as I am new to the forum. When I hear "cold smoke", to me, that means the temperature never exceeds 70F (ideal temp is around 40F); basically all you want to do is flavor the sausage with the smoke; not cook it. Once smoked the sausage is still raw and must be cooked before...

Hello, I live in the northern part of middle Tennessee, about 30 miles north of Nashville. I wanted some "old time" country smoked sausage but was not satisfied with available sausage at the grocery and all the sausage making relatives are no longer with us. I began making my own about three...