My smoked sausage.
- Thread starter ak1
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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.
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.
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:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
