BGKYSmoker
Nepas OTBS #242
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I made these back in 2013 so its been a while but here is my recipe and some of the pics.
We were in the motorhome in N, Georgia at the time.
Making 5 lbs of Tennessee dried cold smoked sausage links.
NOTE: Using cure 2 so when finished you are safe to eat or put into a cooked dish. I think i got it all right.
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
Add cure and salt, set aside.
Mix the remaining dry item with the JD. Set aside.
Grind the pork. If you have butcher store bought ground pork without any additives thats ok too.
Now add the salt/cure mix and mix in good.
Now add the JD Mix.
Mix good by hand or however you like to mix.
I used hog casings into 2 links.
I will skip all the cold smoking pics. Y'all know how to do that anyways.
The links i hung in my modifies pantry for 48 hours before cold smoking. It was winter at the time and the pantry was perfect.
After the 48 hours and the cold smoking i hung in the fridge for 7 days.
After 7 days of hanging in fridge.
Slice and taste.
We were in the motorhome in N, Georgia at the time.
Making 5 lbs of Tennessee dried cold smoked sausage links.
NOTE: Using cure 2 so when finished you are safe to eat or put into a cooked dish. I think i got it all right.
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
Add cure and salt, set aside.
Mix the remaining dry item with the JD. Set aside.
Grind the pork. If you have butcher store bought ground pork without any additives thats ok too.
Now add the salt/cure mix and mix in good.
Now add the JD Mix.
Mix good by hand or however you like to mix.
I used hog casings into 2 links.
I will skip all the cold smoking pics. Y'all know how to do that anyways.
The links i hung in my modifies pantry for 48 hours before cold smoking. It was winter at the time and the pantry was perfect.
After the 48 hours and the cold smoking i hung in the fridge for 7 days.
After 7 days of hanging in fridge.
Slice and taste.
