My smoked sausage.

[ak1]

Here's a batch of dry cured garlic sausage.

 

[Bearcarver]

Real nice color on everything !!!

Bear

 

[ak1]

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]

Mmmmmmmmmmm  sausage...bacon mmmmmmmm

Looking tasty!!

 Have a great day!!

   Craig

 

[realtorterry]

NICE

 

[les3176]

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

 

[fpnmf]

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

Thank you!!

 Have a great day!!

   Craig

 

[ak1]

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.

 

[beer-b-q]

Looks Good...

 

[boykjo]

looks great............

 

[down lowe]

you are at a whole different level. wow does that stuff look awesome!