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Been doing smoked sausage with pork butts and they've been "ok"....
Looking to make more but want to try something different and looking to see what yalls best recipies are!
Thats why I'm thinking of not using the TQ at all and smoking at higher temps till a internal temp of say.....180?
Im using a seasoning from Targils, the #3
Hello everyone, seems to be alot of advice here!
I'm from NW Louisiana, in the Airforce for 26 years and am about to retire!
I've hunted and fished ever since I've been big enough to go!
I've smoked just about anything you can, namely chicken and deer, but want to refine my smoked sausage...
I'm trying to make my own simular to what I get from the processor (its expensive)!!
I've got seasoning already, but my main conern is with the cure! I've got morton temder quick, but if used as directed 1tbsp per pound, its WAY to salty!! How much would yall reccomend per pound?
Is there...