Garlic & caraway smoked

[frankie007]

Today I smoked some all pork garlic and caraway sausages. On Monday its the loin ( in the brine at the moment). Loin is for sandwiches on Christmas day as per tradition

 

[Brokenhandle]

Those look good!

Ryan

 

[crazymoon]

F007, Looks delicious!

 

[frankie007]

Thanks guys, I can tell you they taste good too.....

 

[mr_whipple]

Nice! Care to share the process?

 

[frankie007]

4kg pork collar, 2 kg back fat ground twice (my butcher does this fir me). 5gr caraway 5gr paprika 25gr raw garlic ,18gr salt and a pinch of cure per kg of mix. It is garlic heavy but that is how I like it.
I desolve the salt&cure in cold watter(100ml per kg) add the spices and work it in the mix by hand. Stuff in natural casings, dry over night and smoke in heavy smoke low .it took 2,5 hours yesterday.

 

[mr_whipple]

4kg pork collar, 2 kg back fat ground twice (my butcher does this fir me). 5gr caraway 5gr paprika 25gr raw garlic ,18gr salt and a pinch of cure per kg of mix. It is garlic heavy but that is how I like it.
I desolve the salt&cure in cold watter(100ml per kg) add the spices and work it in the mix by hand. Stuff in natural casings, dry over night and smoke in heavy smoke low .it took 2,5 hours yesterday.

Nice! Thank you.