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[Bentley]

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!

[BigDave83]

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

[Bentley]

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

[Bentley]

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!

[02ebz06]

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

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

[Bentley]

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

[ZCZ]

Good looking sausage.
How was it?

[Bentley]

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!

[Bentley]

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!

[ZCZ]

Ship it to me.  I’ll eat it!
Al

[BigDave83]

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?

[Bentley]

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

[yorkdude]

Obviously cant taste it but it looks awesome.