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My smoked sausage.

Discussion in 'Sausage' started by ak1, Feb 3, 2011.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Here's a batch of dry cured garlic sausage.[​IMG]
    franknap likes this.
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Real nice color on everything !!!

  3. ak1

    ak1 Master of the Pit OTBS Member

    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.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Mmmmmmmmmmm  sausage...bacon mmmmmmmm

    Looking tasty!!

     Have a great day!!

  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    NICE [​IMG]
  6. les3176

    les3176 Master of the Pit

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

    fpnmf Smoking Guru OTBS Member

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

    Thank you!!

     Have a great day!!

  8. ak1

    ak1 Master of the Pit OTBS Member

    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: Feb 2, 2011
  9. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Good...
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great............
  11. down lowe

    down lowe Fire Starter

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