Here is my first real sausage post. It was pretty easy, just very laborious.

4lbs of pork shoulder

1lb of beef chuck roast

.5lb pork back fat

7T smoked paprika

3T onion powder

1t garlic powder

2T crushed caraway seeds

2T black peppercorns

1.5T K Salt

1t Insta Cure #1

Hog Casings

Partially freeze meat, de boned and trimmed fat. Cube meat. Grind on large plate. Gloves on, combine everything. Vacuum seal and let cure overnight. Next day pump through casings. Place in smoker and smoke low (under 100deg F) for 4-6 hours. Hang dry for up to 15 days. I will update.

You will note that the last 6 pics are another type of sausage I am trying out. I actually had 7.75 lbs total of ground beef, pork, and fat. I made 5lbs of Hungarian, and left over was about 3lbs of meat mix so I did this and these will be just dried out to cure.

3lbs of beef, pork and fat (2pork, .5beef, .5 pork fat)

2t K salt

1t Prague Powder #2

1t anise seed

1T black peppercorns ground corse

1t garlic powder

1t dried basil

1/4c red wine

He can comment on this recipe, but it was inspired from this month’s Saveur. We love lox and he bought Sockeye Salmon from the market. Here are some pics of him making it. More on why in another post.

I borrowed a pickle crock from a good friend. I grew my own cucumbers and dill this year. I used the Garlic from my good friend Dan who has been providing me with home grown garlic for almost a decade. Heh.