Curing Pork Products1. Sausages

Fresh sausages

Salt and seasonings (fennel seeds,flaked hotpepper,herbs)

Adding wineFor texture &flavor/sugar

Salt and seasonings mixed with the wine)

Adding 5# ofground porkto seasonings

Mixing the sausage (flavorings & meat)

A suitably mixed batch of rosemary sausage

Soaked casings by the sausage stuffer

Filling the sausage stuffer

Threading the casings onto the stuffer spout

Filling thecasings andtwisting toseparate thelink from thenext link inthe chain

A stack of rosemarysausagelinks

Cured sausages

Seasonings for the salami (heavier on the garlic & hot pepper)

Stuffing the salamis (longer & somewhat fatter than link sausages)

Salami hanging undisturbed for at least two months

Ingredients of Sausages

Fresh sausages Meat Fat Wine Flavorings Salt

Cured sausages Meat Fat Wine/brandy Flavorings Salt Ascorbic acid Saltpeter