Cold smoking season 2014-2015: pork sausage

Discussion in 'Other' started by atomicsmoke, Jan 11, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is the sausage I grew up with. Pork (+backfat), garlic, pepper and (good) paprika. Made 32lbs.

    Cold smoking about a third.

    My newly acquired kitchener #12 grinder is a life saver. Got 12lbs thru it in 12min (one person operation with 4-5 breaks to empty the bowl). Quite a workhorse for $100.
     
    Last edited: Jan 11, 2015
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I've been using the amazn pellet smoker already but I just did my first overnight (cold) smoke using it. This thing is amazn'!

    I used beech on this smoke.
     
    Last edited: Jan 12, 2015
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    These went in the freezer five days ago.

    The long coil in the first pic and some more are still getting smoked. Should be dry enough next week for sampling.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The dried (and smoked) ones also done...about 10lbs (dried)
    The long coil in the first pic is at the top of the picture with finished sausages in the lug.

    Doneness test
    Just kidding

    They taste like...childhood

    Cigars anyone?
     
    Last edited: Jan 26, 2015
  5. gibsorz

    gibsorz Smoke Blower

    These look awesome!! I want to do sausages, but will have to wait until I'm not living in a condo for that.
     

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