Thanks for the reply! My buddy (inset) was cutting up 1/2 a 4H pig for me last night so I had to come up with something quick. Grabbed a package of Adkins Polish Kolbase seasonings and my pink salt and headed out to the country. Cut pork chops, loin, ribs, several roasts to smoke and pull and had 20lbs of sausage to grind. They have their proportion of Jalapenos figured out, added 1/2 the bag of spices and 4 tsp of pink cure. They never add water, just hand mix, so I dumped a cold beer in to be sure the cure was distributed. I fed the grinder and it all went into 3 or 4 LONG casings! Home late and into the walk-in. (After the group did 3-1/2 pigs)
So, from what I have read, Saturday, I need to pinch off and tie into size/lengths I can fit in my smoker.
Air dry while I'm readying smoker so they are dry to touch.
Smoke at 160-165 to internal temp of 152
Shower to cool to less than 120 so skins don't shrink
Bloom at room temp a few hours before packaging
Grill and eat some Sunday!