The Spice and cure I used
In the fridge for an overnight rest
Next day, into the
First Look, after about an Hour in the smoker @ 100 degrees
Sorry for the blurry picture
They tasted great. I got the spice mix form Boykjo, and I do thank you greatly. I did add some garlic powder to the spice mix, which I mixed with some water, then added to the ground meat. I also added some dried diced garlic also, maybe 2 tbsps. My first weight for the diced up Pork was 3.08 lbs and the Pkg I had was for 20 lbs, so I weighed the spice pack, then divided that weight by 20, to a per pound amount, then using a calculator, multiplied the amount I had to use per pound by 3.08 and got the amount I needed for this much meat. I ground the meat twice, once through the biggest holed die, then through the next size down.
Now, that out focus picture above was not done on purpose, but in retrospect, I think it was OK on my part, because the one I sliced open for that shot was one, where on the first sausage had a blowout and that sausage, after fixing it, was probably the sausage that was least stuffed.