It wont be long till I get a half a hog and the folks I get it from make a bunch of hog into breakfast sausage, on the last slaughter day they made over 200lbs. Well I'd like to try and make some smoked sausage out of some of it and was wondering if anyone has experience or recipes.
I dont have any great recipes to share and all the sausage that I have made is venison sometimes mixed with pork. But I have cold smoked a few batches now and found for a breakfast type sausage 4 to 6 hours of a mild cold smoke produces a good flavour, and for a garlic sausage I do 24 to 30 hours of cold smoke followed by a parboil to fully cook it. For woods I use nothing but natives that grow locally and stick with aspen as my main choice.
You learn how to close your eyes and tell yourself "this just isn't really happening to me." Tiny ad:
permaculture bootcamp - learn permaculture through a little hard work