The Swiss sausage recipe I have is, Red Wine, salt, pepper, garlic salt, nutmeg, cinnamon, and allspice. I dropped the garlic salt, and added fresh garlic, and a little bit of cloves. It called for pork and beef. I dropped the beef and go pure pork. No water, all red wine for the liquid. It makes a ...

So when you say "kneading". What exactly does that look like with half of a boneless leg of pork?

That is a good point about not rinsing after brine. Those are nice looking products. Do ou use gelatin?

I take a a bone in or boneless butt, cover it with as much Zatarain's cajun seasoning as it will hold. Put in in a 200 degree smoker with steady light smoke for 5-6 hrs. then I wrap it tight in aluminum foil and put it in a aluminum pan and back in the smoker for 2hrs and it will shred real easy. Th...

Does anyone have a recipe for Swiss Sausage?

You can store casings in white vinegar in the fridge almost indefinitely. Soak in warm water and flush to remove the vinegar taste/smell.

Have any of you guys made a good looking boneless ham? I have been goofing around with this for a few years. I think to do it right I need a tumbler, so the protein comes to the surface of the meat to bind the pieces together. Ideas?