I was worried about it being to salty after the fry test (no salt added but the sausage was on the salty side).
Mixed 1lb ground pork with 1 lb of garlic sausage (real sausages - scraped the meat out).
I picked all the herbs from the garden: lovage, thyme, rosemary,oregano,chives, garlic chives.
Sun dried tomatoes (soaked and drained)
Rolled up like a first timer
After 2.25h of cherry smoke
Not much of a spiral...
But decent smoke ring
Lovage stood out...was a great idea. I would use twice as much of the other herbs. And more tomatoes. And try harder when rolling up.
I loved it. Again ...thank you SMF. I didn't know what a fatty was before joining. And I would have not started without the tutorials on rolling and weaving the bacon.