Sausage Making & Food Smoking!!
For the Hobbyist and those that like to do it themselves!
A Proud Member of the NorthWest Meat Processors Association

 NorthWest Smokin', it's content and layout are copyright © 1999-2000 Jerry Fowler
Use of recipes for personal reasons is allowed and encouraged.

Warning/Disclaimer: 
Holding meats at temperatures between 40 and 165 in an oxygen free environment can promote unhealthy organisms to flourish in the meat/meat product. The use of cures is highly recommended and go by the names of Insta-Cure #'s 1 and 2, Prague Powder #'s 1 and 2 and Morton's Tender-Quick.  A lot of the following recipes do not list use of a cure since the particular author may have a hang up against adding nitrates/nitrites to his product.  In these cases, more salt is generally added than may be palatable to you or to your blood pressure. The decision to use or not to use the cures is yours, and yours alone.  Neither I nor my website will accept responsibility or liability of the use of any recipes found on this website.

Sausage Recipes:
    These recipes are named as best I can from the file names.  The file names were only modified to add a number at the end if I had more than one of that name.  Any misspellings of the correct name for a sausage is the fault of the original poster of the file, and not due to the fact that I am illiterate in any language other than English...
    If you run across duplicates, files with more than one recipe in them or files that have a screwed up format, PLEASE me so that I can delete it, expand it, or correct it... Thanks!