Curing cold smoked Pork Sausages

[ron wiens]

Any advise on just hanging cold smoked pork sausages in a basement cellar/room for a week or two?
Now we fry them or BBQ them, but would like to dry them and then eat or do they still need to be cooked?

 

[crazymoon]

RW, Welcome, you are talking about dry curing which is an art of its' own. It can't be explained with a paragraph in this forum. If done incorrectly you and yours could get sick or death could result.

 

[boykjo]

You need to know what types of sausages there are and the process of how their made. Don't attempt till you fully understand.

https://www.fsis.usda.gov/wps/porta...preparation/sausages-and-food-safety/ct_index

Boykjo

 

[ron wiens]

Sorry, I was on a different train of thought while typing this thread. I will hot smoke these or fresh sausages in the summer and see if that will give the proper taste. It was my job back home when I was younger to sit by the smoke pit, ( a 2 ft round hole in the ground, about 1 ft deep with a covered 6 to 8 ft trench and then 2 or 3 barrels on top of each other with the dowels between and hung full of meat inside. We used dry peanut straw to smoke. It would take 6 to 9 hours.)