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  1. C

    Time and temperature.

    Lots of questions in there I think. To smoke whole cuts you’re generally going to want to use anywhere between 250-325 degrees as a cooking temperature. For a pork shoulder (Boston butt, picnic, or whole shoulder) you’ll want to cook it until the internal temp gets to at least 195 degrees (or...
  2. C

    Laguneca Italian

    Man that sounds delicious! Hope my kids reward me with that kind of delicacy when they’re adults. I used a recipe from the nytimes cooking section. It calls for cooking everything slowly over low heat. The white wine in this sausage recipe blended really well with the ragu ingredients. The...
  3. C

    Laguneca Italian

    Surprisingly it wasn’t cheesy. It definitely serves to mellow it a bit, maybe made it a touch creamy if that makes sense? Kind of like a brat with milk or cream in the recipe.
  4. C

    Laguneca Italian

    I’ve wanted to make an “authentic” Italian sausage to make a sausage ragu for our family’s Sunday dinner. I’ve been making scratch pasta with the kids and then doing chicken parm as well, and we sit down to eat around 3 or 4 in the afternoon treating as the main meal of the day. I looked on...
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    Another hot Italian

    Oh man that sounds like a lot of garlic! I let it sit in the fridge overnight uncovered on the sheet pan and I could smell it before I even got downstairs! It tastes great, but you definitely know you ate some garlic afterwards... Think next time I may drop down to one clove, or maybe check...
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    Another hot Italian

    I liked Dan's recipe and did a little variation. Really happy with how it turned out. Sorry for mixing measurements and percentages, but I figure 5 pound increments are easily modified. Hot Italian Sausage 4 lbs pork butt 1 lbs pork belly 1.5% salt 1 Tbsp red pepper flakes 2.5 tsp coarse...
  7. C

    Hot Italian Sausage

    They look great! I've been making my own sausage for a bit now and have gained so much from this forum. I have a question. It looks like you stuffed those pretty tight. I do the same myself. But when I cook them I always get some meet squeezing out from the ends or sometimes the casing just...
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