A recent batch
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Still tasting pretty good. Smoked for six hours in that little metal shed that wasn't much bigger than a gym locker. Fire pit not shown was a cracked cast iron sugar kettle with a piece of corrugated tin on top of it as a baffle. Started the fire, let it burn down and dragged the kettle into the smokehouse. Used some 6 month old sweet gum for smoke. I didn't believe it either, but my friend and co-sausage maker had prior experience and swore by it. It's actually a sweet and mild smoke compared to hickory.
- 755 Posts. Joined 11/2011
- Location: NW Ohio
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Nothing wrong with having to drink a little beer now and then. Nice looking sausage, bet it taste great!