First batch finished curing after 24hr and time to get it drying/smoking. I'm doing this batch with hickory. I made this batch a bit sweet and hot by adding in some sugar/maple syrup and hot sauce instead of Worcestershire.
curing
Loaded onto racks
In the smoker
First batch is done and out of the smoker. Not as much maple flavor as I wanted but it has the right amount of heat.
Summer sausage is next up. Just over 20lbs of summer sausage ready to go in the smoker tomorrow AM.
Prepped and ready to go.
Will post up end product after it finishes smoking tomorrow.
curing
Loaded onto racks
In the smoker
First batch is done and out of the smoker. Not as much maple flavor as I wanted but it has the right amount of heat.
Summer sausage is next up. Just over 20lbs of summer sausage ready to go in the smoker tomorrow AM.
Prepped and ready to go.
Will post up end product after it finishes smoking tomorrow.
Last edited: