My smoked sausage.

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Master of the Pit
Original poster
OTBS Member
Feb 23, 2010
Stoney Creek, Ontario, Canada
Here's a batch of dry cured garlic sausage.
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Reactions: franknap
Thanks Bear. 5 days of smoke in my BIL's smokehouse. Now a week or so in my Cold Cellar for them to dry, and they'll be good to eat.
Mmmmmmmmmmm  sausage...bacon mmmmmmmm

Looking tasty!!

 Have a great day!!

Would you be kind enough to share the garlic sausage recipe ..please???

Thank you!!

 Have a great day!!

No problem!  This batch was two shoulders, 1 ham. Removed the skin. Cut all into 1" cubes, (add salt, cracked black pepper, paprika, and crushed garlic) to taste. Let sit for 3-4 days. Grind through the coarsest plate you have. Fry up a little bit for tasting and adjust spices to taste. Stuff into hog casings and smoke for 4-5 days. After smoking hang in a cool place until dry. 

I'm being vague with this recipe for a reason. It doesn't use any cure and doesn't meet any USDA guidelines. However this is something I have been eating for a very long time and am comfortable with.
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