Final Sausage Preparation and Storage
25:29
54:28
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Old Timey Traditional Appalachian Hog Killing
What happens here
After achieving the desired seasoning, the ground sausage is packed into bags for freezing. The hog jowls are seasoned separately, often with a mix of cayenne pepper (freshly grown and crushed in the video) and other spices. The seasoned jowls are placed in bags, then put into a pillowcase, and finally hung in the smokehouse (curing barn) for approximately 1.5 years. This long curing period develops deep flavors.
Goal: Store the sausage and prepare jowls for extended curing.
Tools and materials
- Meat Grinder — Grinding meat for sausage
- Cayenne Pepper — Seasoning the jowls for curing
- Freezer Bags — Storing sausage in the freezer
- Hog Jowls N/A — Product to be cured for 1.5 years
- Pillowcases — Protecting jowls during curing
- Seasoned Sausage Meat N/A — The final sausage product