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INGREDIENTS: ITALIAN SAUSAGE
•5 pounds pork butts
1 lb fat back
•1 clove garlic (mashed) for every pound of meat
•1 cup cold water
•2 tablespoons salt
•1 tablespoon ground black pepper
•2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
•1/2 cup grated pecorino romano cheese...
I think I read almost every thread on smoking sausage on this forum. I guess I am being very careful using cure #1. I have made a lot of Italian and other type sausage but never smoked any. I will be making some italian(35mm casings)sausage next week and would like to hot smoke it. I may use...
Just found this site. I am a 75 year(in Aug) who loves life and cooking for friends and family. Getting more into grilling and smoking. I am sure I can learn a lot from the folks on this forum.