PART-1: Sweet Hickory Country Sausage
This is a Part-1 video on cold smoking country style pork sausage. The ingredients are similar to those used in a previous video but there are some twists. Also, a large focus of this video is concentrated on ways the residential sausage maker can reduce his/her hazard exposures. It is not meant to be taken as more than an introduction to the concepts of where some pathogens may come from and how they might be limited.
©2009 Del Hollow Productions
This is not a substitution for a HACCP plan, commercial cooking or processing nor should it be construed in any way as dispensing advice. It is limited to opinion and an attempt to educate others as to that opinion.
There is no warranty either written nor implied. The viewer assumes any an all risk associated with watching this production.
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