A Modified Andouille being Cold Smoked, if such is even possible when it is 89° and a Sicilian Sausage!  Both will be tried on a Detroit Style pizza for dinner.  Really liking these dried hog casings!

Are these the casings that come packed in salt? Been a long time since I made sausage but that was all I ever used.

No.  These have to be soaked in water for a few minutes before use.

Have not tasted any of the smoked yet.  It...I would call it Warm Smoking instead of cold smoking for about 2 hours with the Costco blend, then 1 hour hot smoke on the Memphis with the Blazen Smoker going too.  If it tastes as good as it looks, will be pleased!

Have not seen those casings.
Where did you get them ?

I've been getting the pre-cut ones from Sausagemaker.

Amazon.  That is what the current round of Salami is in. 43mm & 50mm.  The above is 43mm, they go as low as 32mm.

Good looking sausage.
How was it?

I enjoyed it, but I did not have enough pork for a full recipe, and when I start adjusting ingredients it never come out great!  A little dirty smoke too!

Needed more fat for both flavor and texture.  Also needs a few days to have the smoke mellow!  Had it in some red beans and Rice, it was edible, but it was not gonna win any awards!

Ship it to me.  I’ll eat it!
Al

It looks good from here. I would eat it, dice some up for in my omelet, probably go well in the egg bites also.

Would you consider this cooked and ready to eat with the 2 hours of hot smoke? Is there any type of cure in it?

No, it needed to be cooked in with the beans. About 1/2 tsp of #1 cure.

Obviously cant taste it but it looks awesome.