Those are cold-smoked, aren't they? Will you use a hotplate for heat?

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Pete Romfh" > wrote in message
...
> My wife's family is from Central Wisconsin (Bloomer). Her dad had a
> smokehouse on the farm and made rings of a pork sausage that were some of
> the best I've ever eaten. He also made (and smoked) rings of a dark red
> bologna. I've been trying to capture the recipe and have gotten his
> description of the process and a hand written recipe that describes the
> process and basic ingredients. But it mentions adding "spices" without
> describing type or quantity. At 90 Grandpa's memory is just a bit vague so
> I'm looking for extra help.
>
> I know there's Mace, salt, and cure in the bologna but it's talking 1oz of
> mace in a 100 lb batch of meat. That didn't seem proportional.
> The directions for "Smoked sausage" are even more vague, calling for pork,
> cold water, cure, and spices. He preferred things simple so the spices
> might
> just be salt & pepper but I'd sure like some clearer ideas.
>
> I'm planning on making a few small batches of each type to clarify and
> take
> pictures. The "smokehouse" will have to be our WSM so I'll be scaling the
> recipes down by a factor of 20.
>
> I'd love to hear your ideas and guidance on this.
>
> --
> Pete Romfh, Telecom Geek & Amateur Gourmet.
> promfh at hal dash pc dot org
>
>