TentHunter
Moderator
I love curing & smoking Kielbasa & Andouille, but I've been wanting to try some Italian sausages smoked.
Here we go...
Hog casings soaking in filtered water and a bit of vinegar.
Seasonings mixed: Fennel Seed, Red Pepper, Sage & Salt. Since these will be cold-smoked I added the proper amount of Curing Salt #1 to cure them.
Mix with some water to dissolve the salt & cure, then pour all over the meat & mix thoroughly.
Stuff into the casing, twist into links, then into the fridge for 24 - 48 hours of curing.
Stay tuned...
Here we go...
Hog casings soaking in filtered water and a bit of vinegar.
Seasonings mixed: Fennel Seed, Red Pepper, Sage & Salt. Since these will be cold-smoked I added the proper amount of Curing Salt #1 to cure them.
Mix with some water to dissolve the salt & cure, then pour all over the meat & mix thoroughly.
Stuff into the casing, twist into links, then into the fridge for 24 - 48 hours of curing.
Stay tuned...
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