Tennessee Dried Sausage Links

Discussion in 'Sausage' started by nepas, Feb 24, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    **This recipe uses CURE #2**

    Making 5 lbs of Tennessee dried cold smoked sausage links.

    Here are my dry items.

    Top left
    1 T dark brown sugar
    1 T ground oregano combined with 4t black pepper
    2 T ground sage


    Top middle
    5 t red pepper flakes
    4 T smoked paprika

    Top right
    1 t CURE #2
    2.5 T non iodized salt
    5 t garlic powder

    And 1/2 cup JD
     



    Combine the cure and salt, set aside.


    Mix in the remaining dry items into the JD and set aside.


    Its kinda warm today so i need to keep the grinder neck cold. I use a frozen sports wrap to do that. (Never freezer grinder parts)


    Grind pork thru med plate 1x


    Put the combined salt/cure in a baggie and just snip the end. You can mix into meat better.



    After the salt/cure has been mixed now i add the JD mixture. I mix by hand.


    Smells freaking awesome.

    Now going in a big ziplock and fridge so i can clean up my tools before stuffing.


    BBL
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good so far Just wondering could you omit the cure 2 AND SALT use cure one and smoke this?????
     
    Last edited: Feb 24, 2013
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Sounds good! .......[​IMG]

    You put the energizer bunny to shame....[​IMG]
     
  4. bear55

    bear55 Master of the Pit

    Looks awesome!
     
  5. you had me once i saw the bottle of jack. looks good.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    driedstick

    Yeah i dont see why not, but i would still use some salt.

    Getting them stuffed.
     



    Now 48 hours hanging then 8 hours of cold smoke.

     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks - Nice
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Links are getting dry and ready to get happy cold smoke.

     
  9. 05sprcrw

    05sprcrw Smoking Fanatic

    Looking great
     
  10. tennsmoker

    tennsmoker Smoking Fanatic

    Rick,

    should be a really tasty sausage, [​IMG]

    this one was on my to-do list. Can't wait to see the finished product.

    al
     
  11. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Good, how long are you drying them for prior to the smoke? Will you dry them after the smoke too?
     
  13. roller

    roller Smoking Guru SMF Premier Member

    I can`t catch up....those look great Rick...
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This hang is the only dry one at 48 hours then 8 hours of cold smoke.
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Proof you dont need a fancy smoker to use the AMZNS/PS in. I use it in all my smokers.




     
  16. wes w

    wes w Master of the Pit OTBS Member

    Sir,  how do you cut your links and keep the meat in the casing.  When I tried that the meat wanted to come  out.  Thank you
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    let bout 1.5" of casing at the end of each link with out any meat and pinch.

    Been at this long time
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Now 7 days in the larder.

     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those are some tasty looking sausages! Great Color! Can't wait to see the sliced shots!
     
  20. nedtorious

    nedtorious Smoke Blower

    Wow! Those look great! I'm gonna try sausage making one day.
     

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