Thanks ameskimo. I chose to make this summer sausage because the missus doesn't care for spicy food. It has lot so seasoning and is flavourful but is not a hot sausage. I can recommend home sausage making. It is fun. Also, it lets you adjust recipes to make the sausage just the way you like.
I have an electric smoker (a Bradley). It has two heat elements. One is for heating the chamber to the set temperature. The other is much smaller and makes wood chip pucks smoke to generate the smoke. The first two hours I just generated smoke and did not turn on the main heat element.
Sorry about my short response in the prior post. I was away from my computer and trying to answer on a tablet. I can barely deal with a real keyboard. Anyway, like I said, I tried to give it 2 hours without heat and just smoke. If you are using an A-MAZEN-PELLET smoker or the like that is easy. Otherwise, just start off with your smoker as cold as possible.
I always hear it was people from the south who had dual citizen ship, American and Relaxed.
Actually, they aren't so much from Canada. They were fun, lively, liked good food and made great music. All very unCanadian. We sent them away.
Well, the pork prices are a little higher than platinum here in the mountains. I assuage my conscience by noting how expensive summer sausage is at the deli counter and how much better this is.Wow!! That must be some good sausage because everytime I click on this link, I can smell it..
It's been a long and nasty winter but it's almost over, time to get smoking again. Went to Sam's to pick up a few pork butts and the price is up there next to the chicken wings. Won't be making any sausage for a few weeks so for now, I just keep looking at your "Q"
Looks good Disco, I'll have to say this one for later...
Yes, but those would Canadian dollars. It would be barely worth the trouble.
