The sausage is finished. Tastes real good. Next time I will probably add more spices.
3.5 Lbs beef (misc. steaks from the freezer)
7.5 Lbs pork shoulder
Ground meat with course blade.
Added 1/2 cup season mix and 1/2 cup cure from the High Mountain package.
6 oz. water.
Mixed everything real good and back Through the grinder with fine blade.
After stuffing put in fridge for about 13 hours.
In the MES 40 at 120 for one hour (no smoke).
Loaded AMNPS with one row apple pellets (treagar only because I had not yet purchased apple pellets from Todd) ordered today.
Raised temp to 160
Placed AMNPS in the smoker.
After 30 minutes raised temp. to 180.
Removed sausage at internal temp of 156.
Finished and ready for vacuum seal.
My question for the people here is why would the casing come out tough? I was hoping for a little lighter casing. If there is something I should do different I would appreciate the advice. In the mean time I am going to enjoy these along with a few BL's.