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6530LikesThread: Sausage and Smoke Cooking
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04-06-2019, 05:08 AM #1Senior Member
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A new batch of these saucission are now ready. I like to dry them to 45% weight loss. At that point they are not rock hard but not gummy either.
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04-10-2019, 03:41 PM #2Senior Member
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Some lean pork sausage (loins were on sale) in hog casings twisted off into little links and pickled.
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04-10-2019, 09:14 PM #3'with that said'
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Cured and Smoked or just Cooked before the pickle?
Originally Posted by spazola
Also what's your pickle solution? Just wondering.
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-10-2019, 09:15 PM #4Senior Member
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Are these cooked or cured before being pickled? Originally Posted by spazola
Some lean pork sausage (loins were on sale) in hog casings twisted off into little links and pickled.
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04-10-2019, 09:19 PM #5'with that said'
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Originally Posted by cudarunner
Cured and Smoked or just Cooked before the pickle?
Also what's your pickle solution? Just wondering.Seems we were on the same wave length-- Originally Posted by OCDshaver
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-10-2019, 09:54 PM #6Senior Member
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Mmmmmmmmmmmmmmmm!
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04-10-2019, 10:11 PM #7Senior Member
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Cured and smoked up to 155 then sat to dry a little in the fridge, then pickled in vinegar and spices.
I didn't do an ice water bath, I just let them cool slowly and wrinkle.Last edited by spazola; 04-10-2019 at 10:17 PM.
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04-11-2019, 01:15 PM #8Senior Member
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I used the pickle recipe in the first post of this thread, except I added more cayenne and red pepper flakes and did not add any allspice. I really dislike allspice.
https://www.homebrewtalk.com/forum/t...recipe.289223/
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