I have a cousin that makes some awesome Bratwurst, and this Christmas he brought me some of the seasoning he makes for them. I had about 15 lbs of pork shoulder in the freezer so I thawed it out and got started. I ended up curing and smoking 5 lbs worth and keeping the other 10 or so fresh. Turned out awesome. Now if only I can talk him out of his recipe
Mixing Seasoning before grinding. I ground thru the medium plate once.
Cured links going into smoker
Thanks for Looking!