Quote:
Originally Posted by mosesbotbol
My buddy is into making sausages. Make sure to buy fat back from the butcher.
|
It depends on the cut. I've had pretty good luck picking a pork shoulder with a nice slab of fat on it. If you use a leaner meat like chicken or venison you'd definitely want the added fat.
Quote:
|
I forget what he uses for curing salts, but his cured meats are really good. Cold smoking is a lot easier in the winter.
|
Most cured recipes that I've seen use one of two formulations, Prague powder #1 or #2. I haven't tried dry curing yet as we're renting and I don't have anywhere to hang the sausages to cure. I've been thinking about picking up a portable smoker from Lowe's to try and do some smoked sausage.