Making 3 pounds Summer Sausage and 3 pounds "Pepperoni".
Curing now, will smoke on Sunday Morning.
Spices and cure for "pepperoni". Decided to add 4 ounces of red wine.
All mixed, ready for the refrigerator.
Seasoning/cure for the Summer Sausage. Decided to try mixing in some buttermilk(1/3 cup) to see how it might add to the flavor.
Dry ingredients added.
After mixing with the buttermilk.
Will be outside early Sunday morning stacking firewood, so I will be able to keep a close eye on the smoker temp, time etc. Plan on using hickory. Might throw in some kosher salt in a pan at the same time to see how that goes as far as smoked salt.
Will post more pics....