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To skin or scald...THAT is the question
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...- tennesseecold
- Post #9
- Forum: Meat Selection and Processing
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Tennessee Pride copycat recipe??
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/- tennesseecold
- Post #2
- Forum: Sausage
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How long to cold smoke fresh sausage?
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...- tennesseecold
- Post #19
- Forum: Sausage
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New from Tennessee
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...- tennesseecold
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- Replies: 4
- Forum: Roll Call
