Second batch of italian sausage

Discussion in 'Sausage' started by scotty, Aug 31, 2007.

  1. scotty

    scotty Smoking Fanatic

  2. deejaydebi

    deejaydebi Smoking Guru

    Ooooooooo Italian sausages my favoite! I just lay them on the smoker but you could hang them. I'm not sure how big this counter smoker thing is though. Keept the temps low around 90 to 120 or you'll cook them. Did you use Prague Powder #1 or some kind of cure?
     
  3. scotty

    scotty Smoking Fanatic

    No just citric acid. Is the cure necessary. I never used it to make italian sausage. :)
     

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