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My smoked sausage.

Bearcarver

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Real nice color on everything !!!

Bear
 

ak1

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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.
 

fpnmf

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Mmmmmmmmmmm  sausage...bacon mmmmmmmm

Looking tasty!!

 Have a great day!!

   Craig
 

les3176

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Sausage looks great,and so does the bacon!!!!nice color as well!
 

fpnmf

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

Thank you!!

 Have a great day!!

   Craig
 

ak1

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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.
 
Last edited:

boykjo

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looks great............
 

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