Well I'm making another batch of cold smoked sausages. This time all by my lonesome. My sausage making buddy has a game night at a local church with his lady. Really? That's more fun that making smoked sausages? YEAH RIGHT! But I digress.... This is a recipe taken from a member on WD and I sort of used what I had on hand. For some reason no grocery around here wants to carry Hungarian style paprika, so I substituted Spanish paprika for the sweet Hungarian and Cayenne for the hot Hungarian. I also used garlic powder instead of fresh because....well I forgot it at the store. Here's the recipe. Everything is in metric because I like the precision. 1447 g Pork (the piece was very lean...5%-10% fat) 422 g Pork Fat 28 g Salt 18 g Garlic Powder 32 g Spanish Paprika 5 g Cayenne Paprika 5 g Whole Caraway 5 g Sugar 6 g Cure #1 2000 g Total Weight The spice mixture smelled really nice. A could smell the smokey paprika and garlic, but neither over powered each other. The caraway added a very nice distinct smell that I really liked. The 1447 g of pork was cut up and mixed with all of the spices and got a nice massage. Then back into the fridge to meld together. Tomorrow I'll be picking up the pork fat from the butcher. Everything is going to be ground through the large plate, mixed to bind, and then stuffed into hog casings. I'll cold smoke them on cherry and hickory for 2-4 hours depending on how long I plan on staying up for then they'll be put in the fridge uncovered to mellow. I'll put them in the oven in the morning at 175 to bring them up to 160 slowly.