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This recipe calls for making smoked sausage with pork shoulder, salt, cure, spices, roasted garlic, and milk powder. The pork is ground and mixed with the ingredients before being stuffed into hog casings. The sausages are smoked starting at a low temperature to dry them, then gradually increasing the heat to 175°F until the internal temperature reaches 145°F. The finished sausages are cooled, bloomed, and refrigerated.

Author

M G

Language

EN