Cold smoking season 2014-2015: pork sausage

[atomicsmoke]

This is the sausage I grew up with. Pork (+backfat), garlic, pepper and (good) paprika. Made 32lbs.

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• atomicsmoke
• Jan 11, 2015

Cold smoking about a third.

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• atomicsmoke
• Jan 11, 2015

My newly acquired kitchener #12 grinder is a life saver. Got 12lbs thru it in 12min (one person operation with 4-5 breaks to empty the bowl). Quite a workhorse for $100.

 

[atomicsmoke]

I've been using the amazn pellet smoker already but I just did my first overnight (cold) smoke using it. This thing is amazn'!

I used beech on this smoke.

 

[atomicsmoke]

These went in the freezer five days ago.

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• atomicsmoke
• Jan 17, 2015

The long coil in the first pic and some more are still getting smoked. Should be dry enough next week for sampling.

 

[atomicsmoke]

The dried (and smoked) ones also done...about 10lbs (dried)

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• atomicsmoke
• Jan 26, 2015

The long coil in the first pic is at the top of the picture with finished sausages in the lug.

Doneness test

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• atomicsmoke
• Jan 26, 2015

Just kidding

They taste like...childhood

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• atomicsmoke
• Jan 26, 2015

Cigars anyone?

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• atomicsmoke
• Jan 26, 2015

 

[gibsorz]

These look awesome!! I want to do sausages, but will have to wait until I'm not living in a condo for that.