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Pickled sausage
For 10 pounds of sausage:

1 pint cold water
3 oz corn syrup solids
5 tblspn salt
1 tblspn dextrose
1 tsp marjoram - heaping
2 tsp prague powder #1
1 tblspn black pepper
1 tblspn white pepper
4 large clove garlic - crushed
1/4 tsp mace
10 pounds of pork butts

I have used 5 lbs of ground pork form the store, and 5 pounds of
15% ground beef and it worked great.

Mix all ingredients and and stuff into casings. Place in a preheated
smoker at 130 degrees, dampers wide open. When casings are dry
increase temperature to 160 with dampers 1/4 open. Apply heavy
smoke and keep in smoker until 152 degrees internally. Remove from
smoker and allow to rest at room temperature for half an hour.

Cut the sausages into the sizes you want. Place all sausage in a
large container, and cover with vinegar (here is where I would
change it to 1/3 water 2/3 vinegar personally). Allow to stand
overnight then remove the sausage and dump the pickle down the

Pack into jars of your choice then cover with a new batch of
vinegar/water. Pickling spices can be added for appearence sake
if desired.


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Taste: Ease of Prep: Appearance:
Not Quite, October 18, 2007 - 01:15 PM
Reviewer: Mary Simmons from Rochester, NY
This might taste good, but the sausage isn't pickled. Pickling means to preserve food by soaking in a brine solution until the high level of salt permeates the food enough to prevent bacteria growth. This recipe is really just sausage soaked in vinegar. Not the same thing.

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