I fired up the cold smoker again today. Completely forgot to take any pictures and it’s closed with the smoke rolling so I’ll post some tomorrow when I pull them. Anyway, two types. Did an old family recipe for Hungarians. Half stayed fresh and went in the freezer and the other half got the pink salt treatment and into the cold smoker. After a good 24 hr smoke they’ll join the pancetta to hang for 3-4 weeks. Along with those I also made a batch of an Italian recipe from a pretty famous (now closed) old world style sausage shop from northern Wisconsin/Michigan border. Supposedly one of my uncles got the recipe from the kid after the health dept made them stop producing about a decade ago. They hung all their for sale sausage in the basement as well. Some of you from up that way probably know the name: Renerios. You used to have to drink a glass of their wine and talk shop for a little bit and then they’d lead you down the stairs where an unbelievable stench (meant in the best possible way) would hammer you as you went down the stairs and you were met by tons of sausage hanging and aging from the basement rafters. They had these snack stick (they called them something else and it’s eluding me right now) that was their Italian recipe plus pink salt #2 and then let ‘em hang for 10-14 days. I’ve never been able to get mine to turn out like theirs but pretty close and even when you miss doing these types of things it’s almost always delicious in its own right. So I’ll snap pics tomorrow when I transfer to the aging room. Eat something delicious!