Well I turned a batch of sausage into rings and gonna smoke it in the morning.(http://i1179.photobucket.com/albums/x388/micman2/IMG_4183.jpg)the player, 10 lbs of pork shoulder, cut into strips and put into the freezer to make it easier to grind.(http://i1179.photobucket.com/albums/x388/micman2/IMG_4186.jpg)grinding and spices already to mix up. Then reground again to help with extra mixing of spices and fats.(http://i1179.photobucket.com/albums/x388/micman2/IMG_4187.jpg)the other half(http://i1179.photobucket.com/albums/x388/micman2/IMG_4188.jpg). Its all in the fridge, helping the spices to take hold and it will be into the smoker first thing in the morning. ;D
Mick
Did ya notice the little creeper in one of the pics, didn't even notice he was there until I look at the picture. :o
Well sausages are hung and set in the heat a little while, smoke is going on as I type. :)
(http://i1179.photobucket.com/albums/x388/micman2/IMG_4189.jpg)
What king of sausage is it ? Looks like you did pretty good on those rings too!
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/IMG_4186-1.jpg)
Well here is the final pic's, my guinea pig came over had a beer and a taste and went home with a couple rings, apparently he likes being the guinea pig. Huh go figure..... ;)(http://i1179.photobucket.com/albums/x388/micman2/IMG_4190.jpg)(http://i1179.photobucket.com/albums/x388/micman2/IMG_4191.jpg)
The recipe was from 10.5 fresh garlic sausage, next time gonna try some heat with it. My buddy really like it and he thinks heat will be even better. ;D
Mick
That's it I'm going to have to try smoking sausage! Only have done sticks, how much harder can it be?
Nice Job Mick!!!
I like that Sausage Garland on your Christmas tree!
Those really look good, what wood did you smoke with? I keep seeing the garlic sausage, I guess I'm gonna have to try it.