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Ooops, I forgot something. The links should be in the 10-12 inch range. But you probably already figured that out.

Thank you, gentlemen. For a truly authentic flavour use beech to smoke it. It's not that easy to get in North America but I've been able to get some sawdust from Germany through Amazon. I'm doing up a double batch this weekend!!

Ok, here's my 300+ year old recipe. 10kg pork (70% lean, 30% fat) 200g paprika (get the imported Hungarian stuff, go for the sweet but you can substitute some hot paprika. I wouldn't go past a 70/30 mix because it gets a little to hot after that) 100g pressed garlic 177g pickling salt (no...

For cold smoked pork sausage I've always used prague powder #2 and hung it in a fridge for at least 24 hours to let the casing dry and the cure to start working before smoking. I smoke it for 3 days making sure the temp never gets over 80F. It then gets dry cured for 2 weeks-3 months. After 2...