Cleaning up last years kill

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Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 14, 2014
Northeast pa
Just using up meat from last year with a little krainerwurst, saturday I ground it twice course, mix seasoning then let it sit over night. Sunday morning stuffed into hog casings and tied. Hung in the mes 30 at 100 degrees for about 11/2 hours then bumped up to 115 and added smoke, 100% hickory pellets with the mailbox. Then upped heat 15 degrees about every hour and a half until a internal temp of 160 was reached. Thanks for looking.
Looks great hard to beat a electric smoker for sausage making
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