A pig's (nose to) tale: cold smoked sausages

[atomicsmoke]

I made 25lbs of these. Used trim, leg meat and backfat. Smoked over three nights with beech. Froze some but most were air dried. It was a very simple garlic, pepper, salt, paprika recipe.

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• atomicsmoke
• Jan 3, 2016

 

[chef jimmyj]

Looks good. How about some more details?...JJ

 

[atomicsmoke]

You mean like % ingredients?

 

[chef jimmyj]

Sure. How long did it smoke? What temp? Anything that would help folks make them...JJ

 

[atomicsmoke]

OK. Got you.
Smoke time: 3 nights/loads of amazn (~36h). Outside temp was around 0C. Dry time - 10 days for the first taste. Left them another couple of days after that - almost no bend left.

 

[chef jimmyj]

Did you take them to a particular IT, 150+/-, or is this more like a Salami, still raw? Was a Cure added or just the salt and drying to preserve it. Sounding better all the time...JJ

 

[kovaku]

A friend of mine from Croatia makes these every year they slaughter a pig.  Unfortunately it doesn't get cold enough in Louisiana to hang them outside to air dry after smoking they way he can in Croatia. 

 

[atomicsmoke]

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• atomicsmoke
• Jan 7, 2016

They taste great